Ready in: 1 hour 15 minutes · Serves: 8 · Technique: Baking · Storage: Up to 3 days in the refrigerator.Quick Answer
This comforting bread pudding with vanilla sauce is an easy and delightful dessert perfect for holiday gatherings.After countless experiments in my cozy New York City kitchen, I've perfected the art of crafting the ideal bread pudding, making it a favorite for holiday gatherings. With Thanksgiving and Christmas just around the corner, this warm, comforting dessert is a perfect way to celebrate the season. Imagine a plate of soft, custardy bites, richly flavored with spices and topped with a luscious vanilla sauce, making every spoonful feel like a warm embrace. Let me share my intimate journey with this delightful recipe, complete with tips and sensory details that will guide you through it beautifully.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Warm, comforting dessert perfect for holiday gatherings that brings everyone together.
- Rich, custardy texture with a delightful blend of spices, topped with a luscious homemade vanilla sauce.
- Customizable with your choice of dried fruits or nuts, making it unique to your taste.
- Easy to prepare with minimal ingredients, allowing for more time to enjoy with loved ones.
- Leftovers can be stored for up to 3 days or frozen for future indulgence, ensuring you can savor this treat more than once!
Ingredients
Here's what you'll need to create this delightful Bread Pudding with Vanilla Sauce:
For the Bread Pudding:
- 1 loaf of day-old French bread (about 1 pound), cut into 1-inch cubes
- 4 large eggs
- 3 cups whole milk
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins (optional)
For the Vanilla Sauce:
- 1 cup heavy cream
- 1 cup granulated sugar
- ½ cup unsalted butter
- 1 teaspoon pure vanilla extract
- A pinch of salt
How to Make Bread Pudding with Vanilla Sauce (Step-by-Step)
This recipe will guide you through the process of making a delectable bread pudding, perfect for holiday celebrations.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). While the oven warms, I feel a rush of anticipation, as the scent of spices begins to fill the air.
Step 2: Prepare the Bread
In a large mixing bowl, combine the cubes of French bread. It's crucial to use day-old bread to ensure optimum texture, as it holds up better against the custard. The aroma of the stale bread transports me back to the bakeries of Paris.
Step 3: Mix the Custard
In another bowl, whisk together the eggs, whole milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth and glossy. As I work the whisk, the nutty aroma of cinnamon begins to mingle with the vanilla-pure heaven.
Step 4: Combine the Bread and Custard
Pour the custard mixture over the bread cubes. I gently fold it together, ensuring each piece is soaked through and coated, then I let it sit for about 15 minutes. This waiting period allows the bread to absorb all those luscious flavors.
Step 5: Add Raisins
If using, fold in the raisins. Their chewiness offers a delightful contrast to the tender bread.
Step 6: Bake
Transfer the mixture to a greased 9x13-inch baking dish. Bake for 45-50 minutes until the top is golden brown and the center has just a slight jiggle. Each minute spent waiting feels like an eternity, but the scent that fills my kitchen makes it worthwhile.
Step 7: Prepare the Vanilla Sauce
While the pudding is baking, I prepare the sauce. In a saucepan, combine the cream, sugar, butter, vanilla extract, and a pinch of salt. Over medium heat, I stir until the sugar dissolves. Bringing it to a gentle simmer, I let it bubble quietly for 5 minutes, watching for that glossy sheen that tells me it's ready.
Step 8: Serve
Once the bread pudding is out of the oven, allow it to cool slightly. Serve warm, drizzling generously with the vanilla sauce. I savor every bite, relishing the contrast of warm pudding with the creamy sauce.
Common Mistakes to Avoid
- Using Fresh Bread: Fresh bread can turn soggy. Make sure to use day-old bread for the best texture.
- Skipping the Soaking Time: Allow the bread to soak in the custard mixture; otherwise, the pudding may come out dry.
- Overbaking: Keep an eye on your pudding to avoid a dry texture. It should have a slight jiggle in the center when perfect.
Tips and Tricks for Success
- Feel free to customize the recipe by adding nuts or switching to a different dried fruit like cranberries or apricots.
- A sprinkle of powdered sugar on top before serving can add an elegant touch for holiday gatherings.
- For added richness, consider replacing half of the milk with heavy cream.
Variations
- Substitute French bread with brioche or challah for a richer flavor.
- Incorporate chocolate chips or nut butter for a twist on the traditional recipe.
- Add a splash of bourbon or rum to the custard for an adult version.
How to Serve
- Serve warm, drizzling with vanilla sauce over each portion.
- Garnish with fresh berries or a dollop of whipped cream.
- Pair with a scoop of vanilla ice cream for a decadent dessert.
Make Ahead and Storage
- Make Ahead: Prepare the bread pudding mixture a day in advance and refrigerate before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the bread pudding in the oven at 350°F (175°C) until warm.
- Freezing: Freeze portions wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator overnight before reheating.
Recipe Notes / What I Learned
While testing this recipe, I discovered that patience truly helps develop deeper flavor profiles. Allowing the bread to soak sufficiently before baking transforms it into a heavenly custard. I also learned that the homemade vanilla sauce can elevate the dish from simply good to utterly unforgettable, making it a must-have for holiday gatherings.
Yield and Serving Size
Yield: 12 servings · Serving Size: 1 piece
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 7g protein · 50g carbs · 15g fat
Recipe by:
Delicious Bread Pudding with Vanilla Sauce
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cubes of French bread.
- In another bowl, whisk together the eggs, whole milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Pour the custard mixture over the bread cubes and fold gently. Let it sit for about 15 minutes.
- If using, fold in the raisins.
- Transfer the mixture to a greased 9x13-inch baking dish and bake for 45-50 minutes.
- While the pudding is baking, prepare the vanilla sauce by combining the cream, sugar, butter, vanilla extract, and a pinch of salt in a saucepan. Stir until the sugar dissolves and simmer for 5 minutes.
- Once baked, allow the pudding to cool slightly before serving warm with the vanilla sauce drizzled over each portion.
Notes
FAQs
1. Can I use fresh bread for the bread pudding?
No, it's best to use day-old bread. Fresh bread can turn soggy and won't provide the desired texture.
2. How long should I let the bread soak in the custard?
Allow the bread to soak for at least 15 minutes. This helps it absorb the flavors and achieve a custardy consistency.
3. Can I add other ingredients to the recipe?
Absolutely! You can customize your bread pudding by adding nuts or different dried fruits like cranberries or apricots.
4. How do I know when the bread pudding is done baking?
The bread pudding should be golden brown on top and have a slight jiggle in the center when it's perfectly baked.
5. What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze portions for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven for the best texture.
