Bread Pudding with Vanilla Sauce Recipe
Bread pudding with vanilla sauce is a rich, baked custard and bread dessert, topped with a classic silky vanilla butter sauce right before serving. This quick and easy bread pudding makes the perfect weekend treat or a special holiday breakfast or dessert.
Equipment
- 1 9 x 13 inch (23 x 33 cm) baking pan
- 1 mixing bowl
- 1 sauce pan or small pot
Ingredients
Bread Pudding
- 5 large eggs, room temperature
- 2 cups (474 ml) milk, room temperature
- 1 cup (237 ml) heavy cream, room temperature
- 2 tablespoons (30 ml) unsalted butter, melted
- 1¼ cup (250 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 16 oz. loaf of bread, cuded day old or stale bread recommended
- 1 cup raisins, optional
Vanilla Sauce for Bread Pudding
- ½ cup (118 ml) milk
- ¾ cup (177 ml) heavy cream
- ½ cup (100 g) granulated sugar
- 4 tablespoons (57 g) unsalted butter
- 1 tablespoon (10 g) cornstarch
- 2 teaspoons (10 ml) vanilla extract
Instructions
- In a large mixing bowl, whisk the eggs together until well combined. Whisk in the milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg and salt until well combined.5 large eggs, room temperature, 2 cups (474 ml) milk, room temperature, 1 cup (237 ml) heavy cream, room temperature, 2 tablespoons (30 ml) unsalted butter, melted, 1¼ cup (250 g) granulated sugar, 1 teaspoon (5 ml) vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
- Add the cubed pieces of brioche, challah or french bread into the bowl. Gently mix the bread into the spiced vanilla custard. Mix in the raisins now, if using in the bread pudding.16 oz. loaf of bread, cuded, 1 cup raisins, optional
- Allow the bread pudding mixture to rest and soak in the custard while the oven preheats to 350 F (177 C) for 20 - 30 minutes. Evenly coat the bottom and sides of the casserole dish with a tablespoon (15 ml) melted butter. Transfer the vanilla sauce bread pudding into the prepared dish.
- Bake the custard bread pudding for 50 - 60 minutes. The top should be golden brown and no custard should seep through when the center of the bread pudding is gently pressed down.While the vanilla pudding bread bakes, make the sauce for bread pudding.
- Add milk, heavy cream, sugar, butter and cornstarch in a small pot or sauce pan. Heat over medium heat, stirring occasionally, until the butter melts. Once the butter melts, stir more frequently until the sauce thickens enough to fully coat the back of a spoon. This takes about 10 - 12 minutes of cooking over medium heat.½ cup (118 ml) milk, ¾ cup (177 ml) heavy cream, ½ cup (100 g) granulated sugar, 4 tablespoons (57 g) unsalted butter, 1 tablespoon (10 g) cornstarch
- Once the vanilla sauce has thickened, remove the pan from the heat, stir in the vanilla extract and transfer the sauce to a heat safe bowl to cool slightly before serving. The sauce will continue to thicken as it cools.2 teaspoons (10 ml) vanilla extract
- Once the bread pudding has finished baking, cool the dish for 15 - 20 minutes before serving. Right before servings, pour some of the vanilla sauce on top of the warm bread pudding, reserving more for serving on the side. Bread pudding can be enjoyed very warm from the oven, at room temperature or chilled from the fridge.
Notes
Store the Bread Pudding: Fully cool the baked vanilla bread pudding. Cover the dish with plastic wrap or store in an airtight container in the fridge for up to 5 days if the sauce has not been added to the top. Once the vanilla sauce has been added to the top, the bread pudding is best eaten within 2 - 3 days.
Store the Vanilla Sauce: Fully cool the vanilla bread pudding sauce to room temperature. Transfer the sauce to an airtight container and store in the fridge for up to 3 - 4 weeks.
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