Creating desserts is an art, especially when you have an amazing recipe for bread pudding with creamy homemade vanilla sauce up your sleeve. This indulgent treat is not just a sweet dish; it’s a nostalgic journey that takes you back to your childhood kitchen, where the smells of cinnamon and sugar danced around the air, and dessert was always something to look forward to. With a rich, comforting texture and the heavenly flavor of vanilla sauce drizzled atop, this bread pudding is the ultimate way to enjoy your crowd-pleasing capabilities.
Why We Love This Bread Pudding with Creamy Homemade Vanilla Sauce
What makes this bread pudding a beloved dessert? First and foremost, the versatility of bread pudding is unparalleled. You can use various types of bread, ensuring that each time you make it, the dish feels new and exciting. Stale brioche or challah are ideal choices, but you could experiment with any leftover bread you have on hand. The way the custard soaks into the bread, creating a texture that is both soft and slightly crispy, is simply divine.
The dreamy creamy vanilla sauce elevates it to a whole new level. This sauce is not just an addition; it’s a buttery, silky drizzle that brings a comforting sweetness. You might find yourself turning to this sauce for other desserts as well, like pancakes or ice cream, once you realize how easy and delightful it is to prepare.
The combination of bread pudding and creamy sauce is not just comforting; it’s a warm hug on a plate. Whether you’re enjoying it as a family dessert on a Sunday afternoon or serving it at your next dinner party, this bread pudding will undoubtedly impress your family and guests alike.
Ingredients About Bread Pudding with Creamy Homemade Vanilla Sauce
To create this delicious masterpiece, you’ll need the following ingredients measured out perfectly:
For the Bread Pudding
- 6 cups stale bread, cut into 2-inch cubes (brioche or challah)
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 tablespoon vanilla extract
For the Vanilla Sauce
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract or paste
- Salt to taste (optional)
These simple ingredients combine spectacularly to create a dish that is both sumptuous and satisfying.
How to Make Bread Pudding with Creamy Homemade Vanilla Sauce Directions
Now that you have your ingredients ready, let’s transform them into a warm and snug dessert; follow these steps to create your bread pudding and sauce:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when you’re ready to bake the pudding.
Prepare the Custard Mixture: In a medium saucepan, combine the whole milk, granulated sugar, unsalted butter, ground cinnamon, and salt. Over medium heat, stir gently until the butter melts and the sugar dissolves. It’s essential not to let the mixture boil; just let it heat through and become a unified combination. After it’s melted, allow it to cool slightly.
Assemble the Bread Cubes: While the milk mixture cools, grease an 8-inch square baking dish well. Add your 2-inch bread cubes into the dish, making sure they are evenly distributed.
Prepare the Egg Mixture: In a separate bowl, whisk together the three large eggs and the tablespoon of vanilla extract. Once your milk mixture has cooled a bit, slowly pour it into the egg mixture, whisking continuously. This helps prevent cooking the eggs too quickly.
Combine and Soak: Pour the egg and milk custard over the bread cubes. Gently press the bread into the custard using a spatula to ensure each piece gets soaked. Let the mixture sit for 20-30 minutes; this step is vital as it allows the bread to absorb the beautiful custard flavors deeply.
Bake the Pudding: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. The aroma will fill your kitchen during this time, making the wait a tad unbearable—but it’s worth it!
Prepare the Vanilla Sauce: While the pudding bakes, prepare the sauce. In another saucepan, combine whole milk, heavy cream, brown sugar, and butter. Heat this mixture gently until it’s melted and combined.
Thicken the Sauce: In a cup, dissolve 2 tablespoons of cornstarch in 1/4 cup of water. Once your milk and cream mixture is almost simmering (not boiling), stir in the cornstarch mixture. Continue heating while stirring until it thickens. Remove from heat and stir in the vanilla extract or paste, along with a pinch of salt if desired.
Serve It Up: Once the bread pudding has finished baking and cooled for a few moments, cut into squares, and serve warm with a generous drizzle of your creamy vanilla sauce on top.
How to Serve Bread Pudding with Creamy Homemade Vanilla Sauce
Serving your bread pudding can be as simple or as elaborate as you wish. You can dish it out in individual bowls, allowing everyone to soak in the deliciousness of this dessert. Alternatively, serve it straight from the baking dish, allowing guests to serve themselves.
For added aesthetic appeal, consider garnishing the bread pudding with a sprinkle of cinnamon or a few fresh berries on the side. The contrast of the warm, creamy pudding and the cool, fresh berries provides visual delight as well as a lovely flavor balance. A dollop of whipped cream could enhance the experience if you’re feeling indulgent.
Bread pudding is often best served warm, but you might find that it tastes delicious at room temperature the next day, making it perfect for leftovers. With the vanilla sauce, it will remain moist and enticing, a treat that beckons for repeat servings.
Expert Tips: Bread Pudding with Creamy Homemade Vanilla Sauce
Mastering bread pudding involves a few key tips to ensure you create the perfect dish each time:
Choose Quality Bread: Opt for high-quality bread like brioche or challah for the best flavor and texture. This bread will soak up the custard beautifully, creating a rich pudding.
Let it Sit: Allowing your bread pudding to rest before baking is crucial. This soaking time ensures that each piece of bread absorbs the custard mixture, yielding a moist and flavorful pudding.
Use a Water Bath: If you’re concerned about your pudding drying out, consider placing the baking dish in a larger pan filled with hot water. This water bath technique helps regulate the cooking temperature and keeps the pudding moist.
Check for Doneness: Each oven is different, so keep an eye on your pudding. The top should be golden brown, and a knife inserted into the center should come out clean.
Variations: Feel free to personalize your recipe. Add chopped nuts, chocolate chips, or dried fruit to stir into the bread mixture for additional flavors and textures.
How to Store Bread Pudding with Creamy Homemade Vanilla Sauce
After indulging in the delightful bread pudding, you might have some leftovers. Make sure to store them properly to maintain their freshness. Allow the bread pudding to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to three days.
Regarding the vanilla sauce, keep it in a separate container in the fridge, and it should last for about a week. The sauce may thicken over time, so consider reheating it gently on the stove or in the microwave before serving. If you plan to freeze the bread pudding, it’s best to do so before adding the sauce. Thaw it overnight in the refrigerator, reheat, and then serve with fresh sauce.
Variation of Bread Pudding with Creamy Homemade Vanilla Sauce
Bread pudding is incredibly versatile, allowing you to experiment and infuse new flavors easily. Here are a few variations you might consider.
Choco-chip Delight: Mix in semi-sweet or dark chocolate chips into the custard before baking. The chocolate adds a delightful richness that complements the creamy sauce beautifully.
Fruit Burst: Incorporate fresh fruits like raspberries, blueberries, or even apples into the pudding. Their natural sweetness will give a refreshing burst of flavor in every bite.
Nutty Flavor: Add chopped nuts, like pecans or walnuts, to give a delightful crunch. Consider toasting them slightly beforehand to enhance their flavors.
Spiced Up: Try mixing in unique spices like nutmeg or allspice along with the cinnamon for a different flavor profile. You could also add some maple syrup for a richer sweetness.
These variations not only provide diversity and excitement but also allow your creativity to shine through in the kitchen.
FAQ Section
What is the best bread to use for bread pudding?
When preparing bread pudding, brioche and challah are the most recommended types of bread due to their rich, buttery flavor and ability to absorb custard well. However, any stale bread can work, as long as it has enough structure to hold the custard.
Can I make bread pudding ahead of time?
Absolutely! You can assemble the bread pudding and refrigerate it overnight prior to baking. This soaking time can enhance the dish’s flavors and is an excellent way to manage your time when entertaining.
How do I reheat leftover bread pudding?
To reheat your bread pudding, place it in the oven at 350°F for about 15-20 minutes until warmed through. You can cover it with aluminum foil to prevent it from drying out. A splash of milk or cream can be added to keep it moist if necessary.
What can I substitute for the heavy cream in the vanilla sauce?
If you’re looking to reduce the richness, feel free to substitute half and half for heavy cream or use an alternative milk such as almond milk or oat milk. However, this may alter the overall creaminess of the sauce.
Bread Pudding with Creamy Homemade Vanilla Sauce
Equipment
- Oven
- 8-inch Square Baking Dish
- Mixing Bowls
- Saucepan
- Whisk
Ingredients
- 6 cups stale bread cut into 2-inch cubes (brioche or challah)
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 Tbsp. unsalted butter
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 3 large eggs
- 1 Tbsp. vanilla extract
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup packed light brown sugar
- 2 Tbsp. unsalted butter
- 2 Tbsp. cornstarch
- 1 Tbsp. vanilla extract or paste
- Salt to taste (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine whole milk, granulated sugar, unsalted butter, ground cinnamon, and salt over medium heat until the butter melts and sugar dissolves. Allow it to cool slightly.
- Grease an 8-inch square baking dish and add the bread cubes evenly.
- In a separate bowl, whisk together eggs and vanilla extract. Slowly pour in the cooled milk mixture while whisking to avoid cooking the eggs.
- Pour the custard over the bread cubes, pressing the bread gently to soak. Let it sit for 20-30 minutes.
- Bake for 40-45 minutes, or until golden brown and a knife inserted comes out clean.
- While baking, prepare the vanilla sauce by combining whole milk, heavy cream, brown sugar, and butter in a saucepan until melted. Mix cornstarch with water and add it to the almost simmering mixture, stirring until thickened. Remove from heat and add vanilla extract.
- Once the bread pudding is done, allow it to cool slightly before cutting into squares and serving with the warm vanilla sauce.
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