A Classic Bread Pudding With Vanilla Saucebrings delicious memories of a family trip to New Orleans. One of the things I remember most about that trip was the food. This bread pudding was one of the desserts served at a fancy restaurant. One taste and you will see why.
Making this Easy Bread Pudding Recipe at Home
You may be surprised at how easy this recipe is to make. Combine milk, sugar and eggs, then soak some bread cubes in the mixture. Bake and top with a sauce. This recipe could be made a day in advance and just heated in the oven. However, I enjoy a cold piece from the refrigerator on occasion too.
This moist, creamy dish resembles a stack of French toast with a custard and a few raisins for a bit of sweetness sprinkled in.
Pure comfort food.
Holiday Dessert Recipe
This recipe is a family favorite comfort food. It is a perfect dessert to make around the Holidays. However, we have enjoyed this dish year-round just because it is that good.
Elevate this bread pudding to a decadent dessert by changing the sauce that it is served with. I love to serve this with the vanilla sauce; however, a caramel or bourbon sauce paired with a bit of whipped cream would make a beautiful presentation.
Learn How to Make this Classic Bread Pudding with Vanilla Sauce
Stale hearty bread is the best kind for using in this recipe. In fact, if you have bread that is too stale to eat, dice it up and pop it in the freezer. When you have enough saved up, make some bread pudding. Fresh bread tends to fall apart.
If you only have fresh bread, no worries. Cut the bread into cubes and spread out on a sheet pan. Bake it in the oven on 325 degrees Fahrenheit for 15-20 minutes stirring between to dry the bread out.
Once the bread is cubed and ready to go, start the custard mixture. Mix all the custard ingredients in a large bowl, add the bread and mix with a spoon to combine. Let sit for a bit to allow the sauce to soak into the bread.
Transfer to a baking dish prepared with a light coating of oil or butter. Bake for 35-45 minutes.
When the edges start to turn brown and pull away gently from the sides of the pan, the dessert is done baking. Alternatively, you can check with a toothpick about 2 inches in from the edge. If it comes out clean, it is done.
It really is this simple and delectable.
Make the Vanilla Sauce Topping
The sauce is made using sugar, water, vanilla, and corn starch. This is really just a simple syrup recipe that has been thickened with the corn starch. Bring the water and sugar to boiling, add the vanilla and corn starch whisking until starting to thicken. Remove from the heat and this will continue to thicken as it cools down.
Variations to the sauce
Add a bit of melted butter in for a velvety, rich, and creamy type sauce. Just a tablespoon or two will do the trick.
If you would like that bourbon taste, go ahead and add a few tablespoons of that.
Adding an Almond extract in place of the vanilla extract will give a hint of a nutty flavor. That is a wonderful element too.
Try different types of dried fruits. They add a contrasting texture and hints of sweet flavor throughout. Today, we used dark raising; however, I have made this with golden raisins, cherries, and chopped figs.
Better yet, add a half cup of chocolate chips, white chips, or another flavor of chips to be a bit more indulgent.
Make this Recipe Ahead
Prepare the entire recipe without baking it. Cover and keep it in the refrigerator overnight. As you preheat the oven, let the casserole dish warm on the counter. If I am going to bake something right from the refrigerator, I make sure not to use a glass container as I worry about the container breaking. My cheap aluminum pan works nicely when I want to make this ahead of time, refrigerate, then bake.
Since the custard mixture will soak into the bread much longer, the pudding will be soft and more like a custard.
Storing and Reheating this Bread Pudding Recipe
This dessert is at its best eating warm right from the oven; however, no matter how hard we try to eat it all, sometimes there will be leftovers. We keep this in the refrigerator up to five days. Just reheat in the microwave with a bit of the sauce on top for a minute. Or, if you are like me, and enjoy this cold too, just dish up some bread pudding and drizzle on some sauce and enjoy.
Simply perfect with my morning coffee.
I would not recommend freezing this recipe as the bread will be mush. Rather, cube the bread ahead of time and keep that in the freezer until you are ready to use it. You will still save time in whipping up this quick custardy and saucy dessert.
Make the Vanilla Sauce Topping
While the bread pudding is cooling, make the vanilla sauce. Bring sugar, water, and vanilla to a boil. Mix corn starch with a bit of water and whisk into the hot mixture.
Cook over medium heat stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat.
Classic Bread Pudding with Vanilla Sauce
As an Amazon Associate I earn from qualifying purchases.
- 4 Cups Milk
- 1/2 Cup Butter Melted
- 4 Large Eggs Slightly beaten
- 1 Cup Sugar
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Salt
- 12 Cups Bread Cubed (about 12 slices)
- 1 Cup Raisins Optional or other dried fruit
- 1 Cup Sugar
- 1/2 Cup Water
- 1 Teaspoon Vanilla Extract
- 2 Teaspoons Corn Starch
Make the Bread Pudding
- In a large bowl, mix the milk, eggs, sugar, butter, cinnamon, nutmeg, raisins, and salt.
- Add the bread cubes and raisins. Mix in with the milk mixture. Let the bread soak up the liquid a few minutes before pouring into the 9 X 13 baking pan.
- Pre-heat oven to 400 degrees Fahrenheit. Bake uncovered 45-60 minutes until a tooth pick inserted about 1-inch from the edge comes out clean.
Make the Vanilla Sauce
- While the bread pudding is cooling, make the sauce. In a saucepan, add the sugar, water, vanilla and corn starch. Stir and heat over medium heat until the mixture is boiling and starts to thicken. When the mixture coats the back of a spoon, it is thick enough. Remove from the heat. Serve over the bread pudding.