Bread Pudding with Vanilla Sauce
Bread pudding is a straightforward baked dessert that transforms day-old bread into a soft, custard-soaked dish with a lightly golden top. This version is finished with a simple poured vanilla sauce that adds sweetness and richness to each serving. It takes about 1 hour to bake and can be served warm straight from the dish.
Equipment
- Oven
- Mixing Bowls
- Whisk
- Baking dish
- Saucepan
Ingredients
Bread Pudding
- 10 cups day-old bread cut into 1-inch cubes; preferably French or brioche
- 4 cups whole milk preferably organic
- 1 medium vanilla bean split and seeds scraped
- 1 cup granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Vanilla Sauce
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup granulated sugar
- 1 medium vanilla bean split and seeds scraped
- 2 large egg yolks at room temperature
Instructions
Bread Pudding
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Place the bread cubes in a large mixing bowl. In a saucepan, heat the whole milk with the vanilla bean seeds and the pod until just simmering. Remove from heat and let it cool slightly.
- In another bowl, whisk together sugar, eggs, cinnamon, and salt. Gradually whisk in the warm milk mixture, ensuring the eggs don't cook from the heat.
- Pour the custard over the bread cubes, gently pressing down to soak them thoroughly. Allow the mixture to sit for 20 minutes to absorb.
- Transfer the mixture to the prepared baking dish and bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the pudding is set.
Vanilla Sauce
- In a saucepan, combine heavy cream, whole milk, sugar, and vanilla bean seeds and pod. Heat over medium until just simmering, stirring occasionally.
- In a small bowl, whisk the egg yolks. Gradually add a small amount of the hot cream mixture to the yolks, whisking constantly, then return to the saucepan.
- Cook over low heat, stirring constantly, until the sauce thickens and coats the back of a spoon. Remove from heat and strain to remove the vanilla pod.
- Serve the warm bread pudding drizzled with vanilla sauce. Garnish with a sprinkle of cinnamon or freshly grated nutmeg if desired.
Notes
- To twist this recipe, consider adding raisins or chocolate chips to the bread mixture before baking.
- Or, swap the vanilla bean for a high-quality vanilla extract for convenience.
Nutrition
Calories: 1191kcalCarbohydrates: 186gProtein: 41gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 189mgSodium: 1642mgPotassium: 692mgFiber: 12gSugar: 62gVitamin A: 863IUVitamin C: 1mgCalcium: 581mgIron: 11mg
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