Description
This Custard Bread Pudding with Vanilla Sauce is a comforting and classic dessert that transforms stale bread into a rich, creamy treat. Soaked in a vanilla-infused custard, baked to golden perfection, and topped with a luscious homemade vanilla sauce, this recipe is perfect for a cozy family dessert or special occasion.
Ingredients
Scale
Bread Pudding
- 4 cups stale bread, cubed
- 2 cups whole milk
- 3/4 cup granulated sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- A pinch of salt
Vanilla Sauce
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1/2 cup milk or cream
- 1 tsp pure vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a baking dish to prevent sticking.
- Arrange Bread: Place the cubed stale bread evenly in the greased baking dish.
- Mix Custard: In a mixing bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth and well combined.
- Soak Bread: Pour the custard mixture evenly over the bread cubes in the baking dish, ensuring all pieces are soaked. Allow it to sit for about 10 minutes for the bread to absorb the custard.
- Bake: Bake the bread pudding in the preheated oven for 45 minutes or until it is golden brown on top and set in the center when gently shaken.
- Prepare Vanilla Sauce: While the pudding bakes, melt the unsalted butter in a saucepan over medium heat. Whisk in the powdered sugar and milk or cream until the sauce is smooth. Remove from heat and stir in the vanilla extract.
- Serve: Once baked, serve the bread pudding warm drizzled generously with the homemade vanilla sauce.
Notes
- Using stale bread is key as it soaks up the custard better than fresh bread.
- You can use cream instead of milk in the custard for a richer pudding.
- Allow the bread pudding to cool slightly before serving to set fully.
- For added texture, consider adding raisins or chopped nuts to the bread before soaking.
- Leftover bread pudding can be refrigerated for up to 3 days and reheated gently.
