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Bread Pudding with Vanilla Sauce Recipe

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★★★★★

4.5 from 120 reviews

A comforting and classic dessert featuring soft, warm bread pudding studded with plump raisins and topped with a rich, creamy vanilla sauce. Perfect for a cozy treat or special occasion, this bread pudding offers a delightful balance of sweet, creamy, and spiced flavors.

Ingredients

Scale

Pudding

  • 1/2 cup raisins
  • 4 cups cubed white bread (about 8 pieces)
  • 1/2 cup sugar
  • 2 gently beaten eggs
  • 1/4 cup butter
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg powder

Sauce

  • 1/2 cup sugar
  • 1/2 cup brown sugar, tightly packed
  • 1/2 cup heavy whipping cream
  • 1/2 cup butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven: Set your oven to 350 ℉ (175 ℃) to prepare for baking the bread pudding.
  2. Mix bread and raisins: In a large mixing bowl, combine the cubed bread and raisins evenly.
  3. Heat milk and butter: In a 1-quart pot, combine the milk and 1/4 cup butter. Cook over low heat, stirring occasionally, until the butter melts completely, about 3 to 5 minutes. Do not boil.
  4. Soak bread mixture: Pour the warm milk and butter mixture over the bread and raisins. Let it soak for 10 minutes so the bread absorbs the liquid fully.
  5. Add remaining pudding ingredients: Stir in the sugar, beaten eggs, vanilla extract, and nutmeg powder until fully combined with the soaked bread mixture.
  6. Prepare baking dish: Butter a 1 1/2-quart casserole dish to prevent sticking.
  7. Bake pudding: Pour the pudding mixture into the prepared casserole dish. Bake in the preheated oven for 35 to 50 minutes until the center is just set and the top is lightly golden.
  8. Make the sauce: In a 1-quart saucepan, combine the sugar, brown sugar, heavy whipping cream, and butter. Cook over medium heat, stirring periodically, until the mixture thickens and reaches a full boil, about 3 to 5 minutes. Remove from heat and stir in the vanilla extract.
  9. Serve: Spoon the warm bread pudding into individual dessert plates and generously drizzle with the warm vanilla sauce.
  10. Store leftovers: Refrigerate any remaining pudding and sauce in covered containers for up to 3 days.

Notes

  • Use day-old bread for better absorption and texture.
  • You can substitute raisins with other dried fruits like cranberries or chopped dates.
  • To make ahead, prepare the pudding mixture and refrigerate overnight before baking.
  • For a dairy-free version, replace milk and butter with plant-based alternatives.
  • The baking time varies; check doneness by inserting a knife into the center – it should come out mostly clean.

Keywords: Bread pudding, dessert, vanilla sauce, raisins, classic dessert, baked pudding

Find it online: https://lucabites.com/bread-pudding-with-vanilla-sauce-recipe/