Old Fashioned Bread Pudding with Vanilla Sauce

Introduction

Old-Fashioned Bread Pudding with Vanilla Sauce is a timeless dessert that brings comfort and warmth with every bite. It’s the perfect way to transform simple, leftover bread into a rich, custardy indulgence. Paired with a luscious vanilla sauce, this dessert evokes memories of home-cooked meals and family gatherings.

Known for its humble origins, bread pudding has been enjoyed across generations and cultures. Whether served warm on a chilly evening or at room temperature after a hearty dinner, this recipe is sure to satisfy your sweet cravings while reminding you of the joy found in simple, wholesome desserts.

Ingredients

For the Bread Pudding:

• 6 cups day-old bread, cubed (such as French bread, brioche, or challah)
• 3 cups whole milk
• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• 1/2 cup raisins (optional)
• Pinch of salt

For the Vanilla Sauce:

• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Directions

Prepare the Bread Pudding:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. Place the cubed bread in the baking dish. If using raisins, sprinkle them evenly over the bread cubes.
3. In a large mixing bowl, whisk together the milk, eggs, sugar, cinnamon, nutmeg, vanilla extract, melted butter, and salt until smooth.
4. Pour the mixture evenly over the bread cubes, ensuring each piece is soaked. Let it sit for 10 minutes to absorb the custard.
5. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard has set. Test by inserting a knife into the center; it should come out clean.

Prepare the Vanilla Sauce:

1. While the bread pudding is baking, melt the butter and sugar together in a small saucepan over medium heat. Stir until the sugar dissolves.
2. Add the heavy cream and stir until the sauce thickens slightly, about 2-3 minutes.
3. Remove from heat and stir in the vanilla extract.

Serve:

1. Drizzle the warm vanilla sauce over the bread pudding just before serving.
2. Enjoy it warm for the ultimate comforting experience!

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Calories: 350 Kcal (per serving, including vanilla sauce)

Variations

Add Some Fruit

Swap raisins for dried cranberries or chopped apples for a fruity twist.

Chocolate Lovers’ Delight

Mix in a handful of chocolate chips to melt into the rich custard.

Boozy Bread Pudding

Soak the raisins in rum or bourbon for an adult-friendly version of the dish.

Dairy-Free Option

Use plant-based milk, such as almond or oat, in place of whole milk, and replace butter with margarine or coconut oil.

Spiced-Up Sauce

Add a dash of cinnamon or a splash of rum to the vanilla sauce for extra depth of flavor.

Storage and Reheating

Storage

Cool any leftovers completely before storing. Place the bread pudding in an airtight container and refrigerate for up to 4 days. Store the vanilla sauce separately in a jar or sealed container.

Reheating

• Warm individual servings in the microwave for 30-45 seconds.
• Reheat the entire dish in a preheated oven at 325°F (165°C) for 10-15 minutes.
• Heat the vanilla sauce gently over low heat on the stovetop.

FAQs

1. Can I use fresh bread instead of day-old bread?

Fresh bread can be used, but day-old bread absorbs the custard better, resulting in a more cohesive texture. If using fresh bread, lightly toast it in the oven before beginning.

2. What kind of bread works best for this recipe?

Rich, sturdy breads such as brioche, challah, or French bread are ideal for their ability to soak up the custard without becoming mushy.

3. Can I make this bread pudding ahead of time?

Yes! Assemble the dish and refrigerate it (covered) for up to 8 hours before baking. Let it come to room temperature before placing it in the oven.

4. Can I freeze bread pudding?

Absolutely. Wrap properly cooled bread pudding tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

5. Is the vanilla sauce necessary?

While optional, the vanilla sauce adds another layer of richness and sweetness that elevates the dish. You can substitute it with caramel sauce or whipped cream if preferred.

6. What can I substitute raisins with?

You can use dried cranberries, chopped dates, or omit them completely if you’re not a fan of dried fruits.

7. How can I tell when the bread pudding is done baking?

The edges should be golden brown, and a knife inserted into the center should come out clean. The custard will be fully set at this point.

8. Can I reduce the sugar in the recipe?

Yes, you can decrease the amount of sugar in both the bread pudding and the sauce for a less sweet version.

9. Can I make this gluten-free?

Simply use gluten-free bread and check that all other ingredients (like vanilla extract) are gluten-free.

10. What can I serve with bread pudding?

Bread pudding is delicious on its own, but you can pair it with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries for extra flair.

Conclusion

Old-Fashioned Bread Pudding with Vanilla Sauce is a heartwarming dessert that is easy to make and loved by all. Its versatile ingredients and customizable flavors make it perfect for any occasion, from casual family meals to holiday feasts. Serve it warm with its velvety vanilla sauce for a cozy, nostalgic treat that will have everyone coming back for seconds!