Here’s a scrumptious recipe for Bread Pudding with Vanilla Sauce:
Ingredients:
For the bread pudding:
- 6 cups cubed day-old bread (such as French bread or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins or dried cranberries (optional)
- Butter, for greasing the baking dish
For the vanilla sauce:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 vanilla bean or 1 teaspoon vanilla extract
- 3 large egg yolks
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a large mixing bowl, combine the cubed bread and raisins or dried cranberries (if using).
- In a separate bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until well combined.
- Pour the milk mixture over the bread cubes, stirring gently to ensure all the bread is evenly soaked. Let it sit for about 10-15 minutes to allow the bread to absorb the liquid.
- Transfer the bread pudding mixture to the prepared baking dish, spreading it out evenly.
- Place the baking dish in a larger roasting pan and pour hot water into the roasting pan to create a water bath (about halfway up the sides of the baking dish). This helps ensure the bread pudding cooks evenly and prevents it from drying out.
- Bake in the preheated oven for 45-55 minutes, or until the bread pudding is set and golden brown on top. It should be slightly puffed and firm to the touch.
- While the bread pudding is baking, prepare the vanilla sauce. In a saucepan, combine the whole milk, heavy cream, granulated sugar, and a pinch of salt. If using a vanilla bean, split it lengthwise and scrape out the seeds; add both the seeds and the pod to the saucepan. Heat the mixture over medium heat until it just begins to simmer, then remove it from the heat.
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Do not let it boil.
- Remove the vanilla bean pod (if using) and stir in the vanilla extract, if using.
- Once the bread pudding is done baking, remove it from the oven and let it cool for a few minutes before serving.
- Serve the warm bread pudding drizzled with the vanilla sauce. Enjoy!
This Bread Pudding with Vanilla Sauce is a comforting and indulgent dessert that’s perfect for any occasion. The rich, custardy bread pudding paired with the creamy vanilla sauce is sure to delight your taste buds!