Bread Pudding With Vanilla Sauce Recipe

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Bread pudding is ageless due to its rich flavor and warmth. The dish began as a way to use up leftover bread and is now renowned worldwide.

INGREDIENTS

Bread Pudding: – 6 cups of day-old bread, torn into small pieces (such as French bread or brioche) – 2 cups of milk – 4 egg – 1/2 cup of granulated sugar – 1 teaspoon of vanilla extract – 1/2 teaspoon of ground cinnamon – 1/4 teaspoon of ground nutmeg – 1/4 cup of raisins or dried cranberries (optional) Vanilla Sauce: – 1 cup of heavy cream – 1/4 cup of granulated sugar – 1 vanilla bean, split and seeds scraped out (or 1 teaspoon of vanilla extract) – Pinch of salt

INSTRUCTIONS

Prepare the Bread Pudding:- Heat the oven to 350°F (175°C). Grease 9x13 baking dish. Mix milk and shredded bread in a big basin.  Soak the bread for 10 minutes to absorb the milk.

Step 1

Beat eggs, sugar, vanilla, cinnamon, and nutmeg in another bowl until well blended. Pour the egg mixture over the moistened bread and gently fold to coat. 

Step 2

Add raisins or dried cranberries if preferred. Pour the mixture into the baking dish and distribute evenly.

Step 3

Bake the Bread Pudding:- Bake the baking dish for 45–50 minutes in the preheated oven until the pudding is set and the top is golden brown. Allow to cool before serving after baking.

Step 4

Make the Vanilla Sauce:- Mix heavy cream, sugar, vanilla bean seeds (or extract), and a touch of salt in a small pot. 

Step 5

Stir continually in the saucepan over medium heat until the sugar dissolves and the sauce thickens, 5-7 minutes. Watch out for boiling. You can discard the vanilla bean pod.

Step 6

Serve:- Cut the bread pudding into squares and drizzle warm vanilla sauce over each serving. For added decadence, add powdered sugar or whipped cream.

Step 7

Also See

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The Best Classic Pumpkin Bread Recipe