Are you craving a warm, comforting dessert that's surprisingly easy to make? Look no further than this classic bread pudding recipe! This isn't your grandma's dry, crumbly bread pudding; this version is rich, custardy, and unbelievably delicious, topped with a luscious homemade vanilla sauce that elevates it to another level. Perfect for a cozy night in, a special occasion, or even a simple weeknight treat, this recipe is sure to become a new favorite in your homemade cooking repertoire. Let's get baking!
Ingredients:
For the Bread Pudding:
- 6 cups cubed stale bread (challah, brioche, or a crusty loaf work best)
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1/2 cup raisins (optional)
For the Vanilla Sauce:
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg yolk
Instructions:
Preparing the Bread Pudding:
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Combine wet ingredients: In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Add the bread: Gently add the cubed bread to the wet ingredients, stirring until the bread is evenly moistened. Let it sit for about 10-15 minutes to allow the bread to absorb the liquid. This is crucial for a moist and delicious bread pudding. If using raisins, add them now.
- Bake: Pour the bread pudding mixture into the prepared baking dish. Bake for 45-55 minutes, or until the pudding is set and golden brown on top. A toothpick inserted into the center should come out clean.
Making the Vanilla Sauce:
- Combine ingredients: In a medium saucepan, whisk together the heavy cream, sugar, and vanilla extract.
- Heat gently: Heat the mixture over medium-low heat, stirring constantly, until the sugar dissolves and the mixture is just simmering.
- Temper the egg yolk: In a small bowl, whisk the egg yolk slightly. Slowly drizzle a small amount of the hot cream mixture into the egg yolk, whisking constantly to temper the egg. This prevents the egg from scrambling.
- Combine and cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook for 1-2 minutes, or until the sauce has thickened slightly and coats the back of a spoon. Do not boil.
- Cool slightly: Remove the sauce from the heat and let it cool slightly before serving.
Serving the Bread Pudding:
Once the bread pudding is baked, let it cool for a few minutes before serving. Spoon the warm vanilla sauce generously over the top and enjoy! This delicious dish is best served warm.
Tips and Variations:
- Bread Choice: Experiment with different types of bread! Brioche makes an incredibly rich pudding, while challah adds a lovely sweetness.
- Add-ins: Get creative with add-ins! Chopped nuts, chocolate chips, dried cranberries, or even a sprinkle of orange zest can add delicious variations.
- Make it ahead: You can assemble the bread pudding a few hours ahead of time and bake it later.
- Spice it up: Add a pinch of cardamom or allspice for a warm, aromatic flavor.
- Serving suggestions: Serve with a scoop of vanilla ice cream or whipped cream for an extra decadent treat.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 20-25g Protein: Approximately 8-10g Carbohydrates: Approximately 40-45g
This bread pudding with vanilla sauce is a perfect example of a delicious and relatively healthy meal that's also easy to make. It's a fantastic quick dinner idea or a delightful dessert that's sure to impress your family and friends. Enjoy this easy recipe and let us know how it turns out!