Old fashioned Bread Pudding with Vanilla Sauce. This classic dessert combination has been satisfying taste buds for generations, offering a perfect harmony of warm, comforting bread and luscious vanilla-infused sauce.
Turn stale bread into the perfect dessert. Add the simple vanilla sauce and you take it to the next level. If you are not in the mood for vanilla, no problem, caramel sauce is awesome over this bread pudding.
Another old fashioned recipe you might enjoy is this Easy Raw Apple Cake made with fresh Granny Smith apples. The vanilla sauce in this recipe can also be used as a topping for Crepes or on delicious pancakes with some fresh fruit.
Table of contents
Recipe Ingredients
For the bread pudding you will need: Bread, Butter, Raisins, Eggs, Milk, Granulated Sugar, Vanilla Extract, and Cinnamon.
For the vanilla sauce you will need: Heavy Cream, Milk, Granulated Sugar, Egg Yolks, Cornstarch, and Vanilla Extract.
Step-by-Step Directions
Preheat the oven to 350 degrees F.
Prepare an 8 inch by 8 inch baking dish with nonstick cooking spray.
Cut bread into 1 inch cubes. Place the cubes in the prepared baking dish.
Melt the butter and pour it over the bread cubes.
Sprinkle the raisins over the top.
Next, make the custard mixture. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.
Pour the custard mixture over the bread.
Press the bread down gently with a fork to help the bread absorb the liquid.
Bake for 45 to 50 minutes, or until golden brown and a knife inserted in the center returns clean.
To make the easy vanilla sauce, combine heavy cream and milk in a medium saucepan. Heat over medium heat until it starts to simmer around the edges but do not bring to a boil.
In a separate bowl, whisk together the sugar, egg yolks, and vanilla extract. Whisk in the cornstarch.
Slowly, pour ¼ cup of the hot vanilla cream sauce mixture into the egg yolk mixture, whisking continuously.
Gradually pour the tempered egg yolk back into the saucepan, still whisking constantly.
Cook the sweet vanilla sauce over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Do not let it boil.
Run the vanilla cream sauce through a sieve to remove any lumps.
Let the sauce cool slightly before transferring to a storage container or jar. Place plastic wrap directly on the surface of the sauce to prevent skin from forming.
Refrigerate until chilled and ready to serve with the warm bread pudding.
Bread pudding is a classic dessert that has stood the test of time. You can make this easy bread pudding recipe without the raisins if you prefer. With simple ingredients you can create a delicious comfort food for a dessert that the entire family will enjoy!
How to store
Store the bread pudding in the refrigerator. Cover the baking dish with aluminum foil or plastic wrap. The vanilla sauce also needs to be stored in the refrigerator covered with plastic wrap. Push the plastic wrap down to cover the sauce to keep a film from forming.
Mom Tip
Serve this bread pudding warm with your favorite vanilla ice cream instead of the vanilla cream sauce. Delish!
FAQ
I like using a thick bread, like brioche. French bread also works well. Actually, bread pudding is a perfect way to use up just about any old leftover bread, or stale bread to prevent otherwise wasting it.
No. This vanilla sauce recipe uses simple ingredients and can be prepared in just a matter of minutes.
It is good both ways, however, slightly warmed is the best!
Other dessert recipes you might like
- Instant Pot Dulce de Leche
- Microwave Lava Cake
- Simple Pumpkin Pastry Braid
- Nutter Butter Halloween Cookies
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Recipe
Bread Pudding with Vanilla Sauce
Ingredients
Bread Pudding Ingredients
- 4 cups Bread cut into 1 inch cubes
- 2 tablespoons Unsalted Butter melted
- ½ cup Raisins or dried fruit (optional)
- 2 cups Milk
- ¾ cup Granulated Sugar
- 4 large Eggs beaten
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Vanilla Extract
Vanilla Sauce Ingredients
- 1 cup Heavy Cream
- ½ cup Milk
- ¼ cup Granulated Sugar
- 3 large Egg Yolks
- 2 teaspoons Cornstarch
- 1 teaspoon Vanilla Extract
Instructions
To Make the Bread Pudding
- Preheat the oven to 350 degrees F.
- Prepare an 8 inch by 8 inch baking dish with nonstick cooking spray.
- Cut bread into 1 inch cubes. Place the cubes in the prepared baking dish.
- Melt the butter and pour it over the bread cubes.
- Sprinkle the raisins over the top.
- Next, make the custard mixture. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.
- Pour the custard mixture over the bread.
- Press the bread down gently with a fork to help the bread absorb the liquid.
- Bake for 45 to 50 minutes, or until golden brown and a knife inserted in the center returns clean.
To Make the Vanilla Sauce
- To make the easy vanilla sauce, combine heavy cream and milk in a medium saucepan. Heat over medium heat until it starts to simmer around the edges but do not bring to a boil.
- In a separate bowl, whisk together the sugar, egg yolks, and vanilla extract. Whisk in the cornstarch.
- Slowly, pour ¼ cup of the warm vanilla sauce mixture into the egg yolk mixture, whisking continuously.
- Gradually pour the tempered egg yolk mixture back into the saucepan, still whisking constantly.
- Cook the sweet vanilla sauce over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Do not let it boil.
- Run the vanilla cream sauce through a sieve to remove any lumps.
- Let the sauce cool slightly before transferring to a storage container or jar. Place plastic wrap directly on the surface of the sauce to prevent skin from forming. Refrigerate until chilled and ready to serve with the warm bread pudding.
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