Bread Pudding with Vanilla Sauce

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Here’s a classic and comforting recipe for Bread Pudding with Vanilla Sauce. It’s perfect for using up leftover bread and has a deliciously rich vanilla sauce to complement the warm bread pudding.

Bread Pudding Ingredients:

• 6 cups day-old bread, cubed (use French bread, brioche, or challah)
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup raisins (optional)
• 2 tbsp butter, melted (for greasing the dish)

Vanilla Sauce Ingredients:

• ½ cup unsalted butter
• ¾ cup sugar
• 1 cup heavy cream
• 2 tsp vanilla extract

Instructions:

For the Bread Pudding:

1. Preheat the oven:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9×13-inch baking dish with melted butter.
2. Prepare the bread:
   • Cut the day-old bread into 1-inch cubes. If the bread is not stale, you can lightly toast the cubes in the oven for about 5-7 minutes.
3. Make the custard mixture:
   • In a large bowl, whisk together the eggs, sugar, milk, heavy cream, vanilla extract, cinnamon, and nutmeg.
4. Assemble the bread pudding:
   • Spread the bread cubes evenly in the greased baking dish.
   • If using raisins, scatter them over the bread.
   • Pour the custard mixture evenly over the bread, pressing down gently with a spoon or spatula to ensure the bread absorbs the liquid.
   • Let it sit for about 10-15 minutes to soak up the custard.
5. Bake the bread pudding:
   • Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set (a knife inserted into the center should come out clean).
   • Remove from the oven and let it cool slightly while you prepare the vanilla sauce.

For the Vanilla Sauce:

1. Melt the butter:
   • In a small saucepan, melt the butter over medium heat.
2. Make the sauce:
   • Add the sugar and cream to the melted butter, stirring constantly until the sugar is dissolved.
   • Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
3. Add the vanilla:
   • Remove the saucepan from the heat and stir in the vanilla extract.
4. Serve:
   • Pour the warm vanilla sauce over the bread pudding before serving or serve it on the side.

Notes:

• You can customize the bread pudding by adding chocolate chips, nuts, or dried fruits.
• Leftover bread pudding can be stored in the refrigerator and reheated in the oven or microwave. The vanilla sauce will also keep for a few days in the fridge.

Enjoy this warm and comforting Bread Pudding with Vanilla Sauce