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Custard Bread Pudding with Vanilla Sauce Recipe

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Custard Bread Pudding with Vanilla Sauce is a classic, comforting dessert featuring cubes of day-old bread soaked in a rich custard made from eggs, milk, cream, and warm spices. Baked until golden and tender, it is served warm with a luscious vanilla sauce, making it an irresistible treat perfect for family gatherings or cozy evenings.

Ingredients

Scale

Bread Pudding:

  • 6 cups cubed day-old bread (white or brioche works best)
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup raisins (optional)

Vanilla Sauce:

  • Powdered sugar (quantity as desired, approx. 1/2 cup)
  • Heavy cream (approx. 1/4 cup, adjust for desired consistency)
  • Vanilla extract (1 teaspoon)
  • Pinch of salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
  2. Prepare Bread: Evenly place the cubed bread into the greased baking dish. If you wish to include raisins, sprinkle them evenly over the bread cubes for added sweetness and texture.
  3. Whisk Eggs: In a large mixing bowl, whisk the eggs thoroughly until fully blended and smooth to help create a uniform custard.
  4. Mix Custard Ingredients: To the whisked eggs, add the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, salt, and nutmeg. Whisk everything together until the mixture is combined and smooth, ensuring all flavors are evenly incorporated.
  5. Pour Custard over Bread: Carefully pour the custard mixture over the bread cubes in the baking dish, making sure to cover all pieces so the bread soaks up the custard evenly.
  6. Let it Soak: Allow the custard-soaked bread to rest for 10-15 minutes. This resting period enables the bread to absorb the custard fully, resulting in a richer and creamier texture after baking.
  7. Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes. The pudding is ready when the top turns a beautiful golden brown, and a toothpick inserted into the center comes out clean.
  8. Cool: Remove the bread pudding from the oven and let it cool for about 15 minutes. This helps it set slightly, making it easier to cut and serve.
  9. Make Vanilla Sauce: In a separate bowl, whisk together powdered sugar, heavy cream, vanilla extract, and a pinch of salt until you achieve a smooth, pourable sauce. Adjust the cream quantity to reach desired consistency.
  10. Serve Warm: Cut the bread pudding into squares and serve warm, drizzled generously with the homemade vanilla sauce for a delightful finish.

Notes

  • Using day-old bread is essential as it absorbs the custard better, resulting in a more moist and tender pudding.
  • Brioche or white bread provide the best texture and flavor, but you can experiment with other breads if desired.
  • Raisins are optional; you can omit them or substitute with other dried fruits such as cranberries or chopped dates.
  • Letting the bread soak in custard significantly improves texture, so do not skip the resting period before baking.
  • This dessert can be served with ice cream or whipped cream as an alternative to vanilla sauce if preferred.
  • Store leftovers covered in the refrigerator and reheat gently before serving.

Keywords: custard bread pudding, bread pudding recipe, vanilla sauce, baked dessert, classic dessert, comforting dessert, cinnamon, raisins, easy dessert

Find it online: https://hannahdelgado.com/custard-bread-pudding-with-vanilla-sauce-recipe/