Classic Bread Pudding with Vanilla Sauce is the ultimate comfort dessert. This warm, custardy pudding, made with simple ingredients like bread, milk, and eggs, gets a luxurious upgrade with a homemade vanilla sauce. It’s easier to make than you might think, and the result is a truly unforgettable treat.
Why You Will Love This Recipe
This Classic Bread Pudding with Vanilla Sauce is more than just a dessert; it’s an experience. It’s the perfect way to use up stale bread, transforming it into a rich and decadent treat. The vanilla sauce adds a touch of elegance and elevates the bread pudding to a whole new level. The combination of textures – the soft, soaked bread and the smooth, creamy sauce – makes every bite a delight. This recipe is also incredibly versatile; you can easily customize it with your favorite spices, fruits, or nuts.
Ingredients
For the Bread Pudding:
- 6 cups cubed stale bread (such as challah, brioche, or French bread)
- 4 large eggs
- 3 cups milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons melted butter, for greasing
For the Vanilla Sauce:
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Prepare the Bread:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with the melted butter. Spread the cubed stale bread evenly in the prepared dish.
2. Make the Custard:
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. Soak the Bread:
Pour the custard mixture evenly over the bread cubes, making sure all the bread is moistened. Gently press down on the bread to help it soak up the custard. Let it sit for about 20-30 minutes to allow the bread to absorb the liquid.
4. Bake the Pudding:
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the bread pudding is golden brown and the custard is set. A knife inserted into the center should come out clean.
5. Prepare the Vanilla Sauce:
While the bread pudding is baking, make the vanilla sauce. In a medium saucepan, combine the heavy cream, sugar, butter, and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the butter is melted. Bring the mixture to a simmer and let it cook for 2-3 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the vanilla extract.
6. Cool and Serve:
Let the Classic Bread Pudding with Vanilla Sauce cool slightly before serving. Drizzle generously with the warm vanilla sauce.
Serving Suggestions
This bread pudding is wonderful served warm, but it’s also delicious at room temperature. A scoop of vanilla ice cream on top adds an extra layer of indulgence.
For a special touch, consider garnishing with fresh berries or a sprinkle of powdered sugar. A dusting of cinnamon can also enhance the flavors.
Classic Bread Pudding with Vanilla Sauce is perfect for holiday gatherings, family dinners, or any occasion where you want to serve a comforting and memorable dessert.
Storage and Reheating
Leftover bread pudding can be stored in the refrigerator for up to 3 days. Cover the baking dish tightly with plastic wrap or transfer the bread pudding to an airtight container.
To reheat, you can warm individual portions in the microwave for 30-60 seconds. For larger portions, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. If reheating in the oven, you may want to cover the dish with foil to prevent the top from browning too much. The vanilla sauce can be reheated gently in a saucepan over low heat or in the microwave in 30-second intervals, stirring in between, until warm.
Key Details
- Prep Time: 25 minutes
- Cook Time: 45-50 minutes
- Servings: 8-10
- Equipment: 9×13 inch baking dish, large bowl, whisk, saucepan
Classic Bread Pudding with Vanilla Sauce
Ingredients
- 6 cups cubed stale bread such as challah, brioche, or French bread
- 4 large eggs
- 3 cups milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons melted butter for greasing
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with the melted butter. Spread the cubed stale bread evenly in the prepared dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the custard mixture evenly over the bread cubes, making sure all the bread is moistened. Gently press down on the bread to help it soak up the custard. Let it sit for about 20-30 minutes to allow the bread to absorb the liquid.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the bread pudding is golden brown and the custard is set. A knife inserted into the center should come out clean.
- While the bread pudding is baking, make the vanilla sauce. In a medium saucepan, combine the heavy cream, sugar, butter, and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the butter is melted. Bring the mixture to a simmer and let it cook for 2-3 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the vanilla extract.
- Let the Classic Bread Pudding with Vanilla Sauce cool slightly before serving. Drizzle generously with the warm vanilla sauce.