Bread Pudding with Vanilla Sauce

This classic bread pudding transforms humble day-old bread into a luxurious dessert that's both comforting and elegant. The warm spices and creamy texture make it the perfect ending to any meal, while the vanilla sauce elevates it to something truly special.

I first made this bread pudding when looking for a way to use up leftover French bread after a dinner party. What started as a practical solution has become our family's most requested comfort dessert, especially during the holiday season.

Ingredients

• Day old bread: French or Italian bread provides the perfect texture. The slightly stale quality helps it absorb the custard mixture while maintaining structure.
• Milk: Creates the base of your custard. Whole milk works best for richness.
• Heavy cream: Adds luxurious richness that makes this pudding truly special.
• Granulated sugar: Provides just the right sweetness without overpowering.
• Eggs: Bind everything together and create that perfect pudding consistency.
• Vanilla extract: Use pure extract for the best flavor profile.
• Ground cinnamon: Adds warmth and depth. Fresh ground makes a noticeable difference.

Step-by-Step Instructions

Prep Your Oven and Dish:

Preheat your oven to 350°F. This temperature ensures your pudding cooks evenly without burning. Thoroughly grease your baking dish, making sure to get into all corners to prevent sticking. A 9x9 dish works perfectly for this recipe.

Create Your Custard Mixture:

In a large bowl, combine your milk, heavy cream, sugar, eggs, vanilla extract, and cinnamon. Whisk thoroughly until the mixture is completely smooth and the eggs are fully incorporated. This creates the rich custard base that will transform your bread.

Add the Bread:

Gently fold your cubed bread into the custard mixture. Use a spatula to ensure every piece gets coated. Let the mixture sit for about 15 minutes, occasionally pressing the bread down to help it absorb the liquid. This resting time is crucial for developing the perfect texture.

Bake to Perfection:

Pour everything into your prepared baking dish, making sure the bread is evenly distributed. Bake for 45-50 minutes until the top is beautifully golden brown and the center is set but still slightly jiggly. A knife inserted in the center should come out mostly clean.

Serve Warm:

Allow the pudding to cool for 10-15 minutes before serving. This resting period helps the custard set while still keeping it wonderfully warm. Drizzle with vanilla sauce just before serving for the ultimate experience.

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The vanilla in this recipe is truly the star. I remember my grandmother teaching me how to make this pudding, explaining that vanilla is like the supporting actor that makes the lead performer shine. She would always add an extra splash "for luck," a tradition I continue with every batch.

Perfect Bread Selection

The quality and type of bread you use dramatically impacts your final result. While French and Italian breads are my top recommendations, challah, brioche, or even cinnamon raisin bread create wonderful variations. The key is ensuring the bread is slightly stale. Fresh bread contains too much moisture and creates a soggy pudding. If you only have fresh bread, cube it and leave it out overnight or toast it lightly in the oven before using.

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Make-Ahead Options

This bread pudding is perfect for entertaining because you can prepare it in advance. Assemble the entire pudding up to 24 hours before baking, cover tightly with plastic wrap, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes before placing in the oven. You may need to add 5-10 minutes to the baking time if it goes in cold. Alternatively, bake the pudding completely, let it cool, and reheat individual portions in the microwave for 30-45 seconds when ready to serve.

Seasonal Variations

While the classic version is perfection on its own, bread pudding welcomes seasonal adaptations. In fall, add diced apples and increase the cinnamon. For winter holidays, incorporate dried cranberries and orange zest. Spring calls for lemon zest and fresh berries, while summer is perfect for peaches and a touch of nutmeg. The custard base remains the same, allowing endless creative possibilities while maintaining the comforting essence of the original.

Frequently Asked Questions

→ What type of bread works best?

Day-old French or Italian bread works best as it absorbs the custard mixture without getting too soggy.

→ Can I use a different milk or cream?

Yes, you can substitute whole milk for reduced-fat milk or use half-and-half instead of heavy cream, though the texture may vary slightly.

→ How do I know when it's done baking?

The pudding is done when the top is golden brown, and a knife inserted into the center comes out clean.

→ Can I make this dish ahead of time?

Yes, you can prepare the mixture and refrigerate it for a few hours before baking. Bake fresh to enjoy the best texture.

→ Can I add other ingredients for flavor?

Absolutely! Try adding raisins, dried cranberries, or even chocolate chips to the bread mixture for extra flair.