Bread pudding is a classic comfort food that has stood the test of time. With roots tracing back to ancient times, this dish was originally created as a means to utilize stale bread and avoid waste. Today, it is a beloved dessert that brings warmth and nostalgia, often served during special occasions and family gatherings. This recipe elevates traditional bread pudding with a rich custard base and a luscious vanilla sauce that adds a touch of indulgence. Whether enjoyed warm or cold, this bread pudding is sure to delight your taste buds and warm your heart.

Full Recipe:

Ingredients:

For the Bread Pudding:

• Stale Bread: 6 cups (about 1 loaf), cubed (French, brioche, or challah work well)
• Eggs: 4 large
• Milk: 2 cups
• Heavy Cream: 1 cup
• Sugar: 1 cup
• Vanilla Extract: 1 ½ tsp
• Ground Cinnamon: 1 tsp
• Nutmeg: 1/4 tsp
• Butter: 2 tbsp, melted
• Raisins or Pecans: Optional, ½ cup

For the Vanilla Sauce:

• Butter: ½ cup (1 stick)
• Heavy Cream: 1 cup
• Brown Sugar: 1 cup, packed
• Vanilla Extract: 1 tsp

Steps to Make Bread Pudding:

Step 1: Prepare the Bread

1. Cube the Bread: Start by cutting your stale bread into bite-sized cubes. This should yield about 6 cups when measured. If your bread isn’t stale, you can dry it out in the oven at 300°F (150°C) for about 10-15 minutes, ensuring it doesn’t brown.

Step 2: Preheat the Oven

1. Preheat your oven to 350°F (175°C). This ensures that the oven is at the right temperature when the bread pudding is ready to bake.

Step 3: Whisk Together the Custard Mixture

1. In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, ground cinnamon, and nutmeg until well combined. This mixture will create a rich custard base for your bread pudding.

Step 4: Combine Bread and Custard

1. Place the cubed bread in a large mixing bowl or a greased 9×13-inch baking dish.
2. Pour the custard mixture over the bread, making sure all the cubes are well soaked. If using, add the raisins or pecans at this point. Gently stir to ensure the bread absorbs the custard evenly.

Step 5: Let it Soak

1. Allow the mixture to sit for about 30 minutes. This resting time helps the bread absorb the custard, resulting in a moist pudding.

Step 6: Bake the Bread Pudding

1. Drizzle the melted butter over the top of the soaked bread mixture for added richness.
2. Cover with foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the pudding is set and the top is golden brown.

Step 7: Prepare the Vanilla Sauce

1. While the bread pudding is baking, prepare the vanilla sauce. In a medium saucepan over medium heat, melt the butter.
2. Add the brown sugar and stir until it’s melted and smooth.
3. Pour in the heavy cream and bring the mixture to a simmer, stirring constantly. Allow it to simmer for 2-3 minutes until it thickens slightly.
4. Remove from heat and stir in the vanilla extract. Set aside to cool slightly.

Step 8: Serve

1. Once the bread pudding is finished baking, allow it to cool for a few minutes before slicing.
2. Serve warm, drizzled with the vanilla sauce for an extra touch of sweetness and richness.

Nutrition Facts (Per Serving, serves 8):

• Calories: ~350
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 150mg
• Sodium: 180mg
• Total Carbohydrates: 37g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 6g

Note: Nutrition facts may vary based on ingredient brands and portion sizes.

Frequently Asked Questions (FAQs):

Q: Can I use fresh bread instead of stale?
A: While stale bread works best for this recipe, you can dry fresh bread in the oven at a low temperature to mimic the staleness.

Q: What types of bread are best for bread pudding?
A: French bread, brioche, and challah are excellent choices due to their texture and ability to absorb the custard without falling apart.

Q: Can I make this bread pudding ahead of time?
A: Yes! You can assemble the bread pudding the night before, cover it tightly, and refrigerate it. Just add an extra 10-15 minutes to the baking time when you bake it.

Tips for Making Bread Pudding:

1. Experiment with Flavors: Feel free to customize the recipe by adding different spices like ginger or cardamom, or mix in chocolate chips or fruits like apples or cranberries.
2. Soak Well: Ensure that the bread is fully soaked in the custard mixture. The longer it soaks, the creamier the final product will be.
3. Use a Water Bath: For extra moist bread pudding, place your baking dish in a larger pan filled with hot water (a water bath) while baking. This helps regulate the temperature and adds steam.
4. Check Doneness: A knife inserted in the center should come out clean. If it’s still liquid, give it more time in the oven.
5. Garnish: Serve with whipped cream, additional vanilla sauce, or a dusting of powdered sugar for an elegant presentation.

Storage Tips:

• At Room Temperature: Store leftover bread pudding in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. Reheat in the oven or microwave before serving.
• Freezing: Bread pudding can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before reheating.

Conclusion:

This Decadent Bread Pudding with Vanilla Sauce is not just a dessert; it’s a heartfelt way to celebrate flavors, family, and memories. With its creamy custard and sweet vanilla sauce, it’s the perfect dish for holiday gatherings, potlucks, or simply indulging in a comforting treat at home. Easy to prepare yet impressive enough for special occasions, this recipe promises to be a cherished favorite for years to come. Gather your ingredients, follow the steps, and enjoy this delightful dessert that brings joy to any table!