Vanilla Sauce for Bread Pudding
Elevate your bread pudding to irresistible heights with this creamy, decadent Vanilla Sauce for Bread Pudding. Made with a luxurious blend of whole milk, heavy cream, and rich egg yolks, this velvety custard-style sauce is infused with buttery sweetness and fragrant vanilla for the perfect finishing touch. Its silky-smooth texture, achieved through careful tempering and straining, makes it ideal for drizzling over warm bread pudding or other desserts. Ready in just 15 minutes, this quick and versatile sauce can also be stored and reheated, making it a convenient choice for topping sweet treats. Treat yourself to this simple yet indulgent homemade vanilla sauce—your desserts will thank you!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 2 tablespoons Unsalted butter
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
While the milk mixture is heating, whisk the egg yolks in a small bowl until smooth.
Temper the egg yolks by slowly adding about ⅓ cup of the hot milk mixture while whisking constantly to prevent the eggs from scrambling.
Gradually pour the tempered egg yolks back into the saucepan with the remaining milk mixture, whisking constantly.
Cook the mixture over low to medium heat, stirring continuously with a wooden spoon or silicone spatula, until the sauce thickens enough to coat the back of the spoon (approximately 170–175°F). Do not let the mixture boil.
Remove the saucepan from the heat and stir in the unsalted butter, vanilla extract, and salt until fully incorporated.
Strain the sauce through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and ensure a smooth texture.
Serve warm drizzled over bread pudding, or let cool to room temperature before storing in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving if needed.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 18.8 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 54 mg | 4% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 61 mg | 1% | |
*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.
