Bread Pudding with Vanilla Sauce
Transform your stale bread into a showstopping dessert with this luxurious Bread Pudding with Vanilla Sauce recipe. Featuring a creamy custard base infused with aromatic vanilla and cinnamon, this comforting classic is baked to golden perfection. The addition of optional raisins adds a delightful pop of sweetness, while a drizzle of rich, homemade vanilla sauce takes every bite to the next level. Whether using French bread or buttery brioche, the simplicity of this dessert belies its decadent flavor. Ready in just over an hour, this crowd-pleaser is perfect for cozy family dinners or holiday celebrations. Serve it warm and watch as it becomes an instant favorite!
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Recipe Information
Ingredients
- 6 cups Stale bread (French bread or brioche recommended)
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 cups Raisins (optional)
- 2 tablespoons Unsalted butter, melted
- 1.5 cups For the sauce: Whole milk
- 0.5 cup For the sauce: Granulated sugar
- 2 large For the sauce: Egg yolks
- 1 teaspoon For the sauce: Vanilla extract
- 1 tablespoon For the sauce: Unsalted butter
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Cut the stale bread into 1-inch cubes and place them in a large mixing bowl.
In a medium bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, and ground cinnamon until well combined.
Pour the egg mixture over the bread cubes in the large mixing bowl. Gently toss to ensure all the bread pieces are coated. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
If using raisins, fold them into the bread mixture. Transfer the bread mixture to the prepared baking dish and drizzle the melted butter over the top.
Bake the bread pudding in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
While the bread pudding is baking, prepare the vanilla sauce. In a medium saucepan, combine the milk and sugar over medium heat. Heat the mixture until the sugar dissolves, stirring occasionally, but do not let it boil.
In a small bowl, whisk the egg yolks. Slowly temper the yolks by adding a ladleful of the hot milk mixture while whisking constantly. Then, pour the tempered yolks back into the saucepan.
Continue cooking the sauce over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Remove from heat and stir in the vanilla extract and butter until smooth.
Once the bread pudding is done baking, let it cool for a few minutes. Serve warm with the vanilla sauce poured over the top.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 180.1 g | 65% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 71.9 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 293 mg | 23% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
