Bread Pudding Warm Vanilla (Printer-friendly)
Tender bread cubes soaked in spiced custard, baked golden, served with warm vanilla sauce.
# What you'll need:
→ Bread Pudding Base
01 - 6 cups day-old bread cubes (French or brioche), approximately 10-12 ounces
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 3/4 cup granulated sugar
06 - 1/4 cup unsalted butter, melted
→ Spices and Flavorings
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon salt
11 - 1/2 cup raisins, optional
→ Warm Vanilla Sauce
12 - 1 cup whole milk
13 - 1/2 cup heavy cream
14 - 1/2 cup granulated sugar
15 - 2 tablespoons unsalted butter
16 - 2 tablespoons all-purpose flour
17 - 1 large egg yolk
18 - 1 tablespoon vanilla extract
19 - Pinch of salt
# Method:
01 - Preheat oven to 350°F. Generously butter a 9x13-inch baking dish to prevent sticking.
02 - Distribute bread cubes evenly in the prepared baking dish. Sprinkle raisins over the bread if using.
03 - Whisk together milk, heavy cream, eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt in a large bowl until fully combined.
04 - Pour custard mixture over bread cubes. Press down gently to submerge bread. Allow to rest for 10 minutes so bread absorbs liquid.
05 - Bake for 40 to 45 minutes until golden brown and set, with a slight jiggle in the center.
06 - While pudding bakes, melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 to 2 minutes until bubbly but not browned.
07 - Gradually whisk in milk and cream. Add sugar and salt. Cook while stirring constantly for 5 minutes until thickened.
08 - Whisk egg yolk in a small bowl. Add 2 to 3 spoonfuls of hot sauce while whisking quickly to temper the yolk, then return mixture to saucepan.
09 - Remove from heat. Stir in vanilla extract. Keep warm until ready to serve.
10 - Slice warm bread pudding into portions and drizzle with vanilla sauce immediately before serving.
# Expert Tips:
01 -
- Its the perfect way to rescue stale bread and transform it into something utterly indulgent
- The warm vanilla sauce takes this from humble comfort food to dinner party worthy dessert
02 -
- The resting time after pouring the custard is not optional because it ensures every cube absorbs liquid evenly
- Tempering the egg yolk prevents scrambled eggs in your sauce, so take your time with this step
03 -
- Place your baking dish on a rimmed baking sheet to catch any bubbling over during baking
- The pudding is done when a knife inserted near the center comes out mostly clean with just a little custard clinging to it