Oh yes! Bread pudding with vanilla sauce is one of those ultimate comfort desserts—warm, soft, sweet, and rich with vanilla flavor. Here’s a detailed, foolproof recipe for making the best bread pudding with vanilla sauce:
Bread Pudding
Ingredients:
- 6 cups of cubed day-old bread (French, brioche, or challah work best)
- 4 tablespoons butter, melted
- 1/2 cup raisins or chocolate chips (optional)
- 4 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions:
- Prep the bread: Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish. Place bread cubes in a large bowl, drizzle with melted butter, and toss to coat. Add raisins if using.
- Make custard: In a separate bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt.
- Combine: Pour custard over bread cubes. Gently press the bread down so it soaks up the custard. Let it sit for 10–15 minutes to absorb fully.
- Bake: Transfer to the prepared baking dish and bake for 40–45 minutes, or until the top is golden and the center is set (a knife should come out clean).
- Cool slightly: Let it cool for a few minutes while you make the sauce.
Vanilla Sauce
Ingredients:
- 1 cup heavy cream or whole milk
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cornstarch (optional, for thicker sauce)
- Pinch of salt
Instructions:
- Combine ingredients: In a small saucepan, mix sugar, cornstarch (if using), and salt. Gradually whisk in milk or cream.
- Cook: Heat over medium heat, stirring constantly until it thickens slightly. Do not boil if using milk, just enough to coat the back of a spoon.
- Add flavor: Remove from heat and stir in vanilla extract.
Serving:
- Cut bread pudding into squares and drizzle generously with warm vanilla sauce.
- Optional: Sprinkle a little cinnamon or powdered sugar on top for extra flair.
💡 Tip: Day-old bread works best because it soaks up the custard without getting too mushy.
If you want, I can also give you a “super decadent version with caramelized top” that’s extra restaurant-style. That one is next-level amazing. Do you want me to share it?
