Print

Bread Pudding with Vanilla Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 5 reviews

Classic American Bread Pudding served warm with a rich and creamy vanilla sauce, perfect for a comforting dessert.

Ingredients

Pudding

  • 1/2 cup raisins
  • 4 cups cubed white bread (about 8 pieces)
  • 1/2 cup sugar
  • 2 gently beaten eggs
  • 1/4 cup butter
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg powder

Sauce

  • 1/2 cup sugar
  • 1/2 cup brown sugar, tightly packed
  • 1/2 cup heavy whipping cream
  • 1/2 cup butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat the oven to 350 ℉ to ensure it reaches the right temperature for baking the pudding evenly.
  2. Combine Bread and Raisins: In a large mixing bowl, mix the cubed white bread and raisins together to distribute the fruit evenly.
  3. Prepare Milk and Butter Mixture: In a 1-quart pot, combine the milk and 1/4 cup butter and cook over medium heat, stirring occasionally until the butter melts, about 3 to 5 minutes.
  4. Soak Bread: Pour the warm milk and butter mixture over the bread and raisins, allowing it to soak for 10 minutes so the bread absorbs the liquid.
  5. Add Remaining Pudding Ingredients: Stir in the sugar, beaten eggs, vanilla extract, and nutmeg powder into the soaked bread mixture until fully combined.
  6. Prepare Baking Dish: Butter a 1 1/2-quart casserole dish and transfer the pudding mixture into it, spreading it evenly.
  7. Bake Pudding: Bake in the preheated oven for 35 to 50 minutes, or until the pudding is set in the center and golden on top.
  8. Make Vanilla Sauce: In a 1-quart saucepan, combine sugar, brown sugar, heavy cream, and butter. Cook over medium heat, stirring occasionally, until the mixture thickens and reaches a full boil, approximately 3 to 5 minutes.
  9. Add Vanilla to Sauce: Remove from heat and stir in the vanilla extract to complete the sauce flavor.
  10. Serve: Spoon warm bread pudding into dessert plates and drizzle generously with the vanilla sauce. Refrigerate any leftovers.

Notes

  • Allowing the bread to soak well in the milk and butter mixture ensures a moist and tender pudding.
  • You can use day-old bread for better texture as it absorbs liquids well.
  • Nutmeg adds a warm spice flavor, but cinnamon can be substituted if preferred.
  • Serve the bread pudding warm with the vanilla sauce for the best experience.
  • Refrigerate leftovers and reheat gently before serving.

Find it online: https://bitezly.com/bread-pudding-with-vanilla-sauce/