Introduction:
There’s something irresistibly comforting about a warm, homemade bread pudding. Combining soft, custardy bread with the sweetness of vanilla custard sauce, this classic dessert has been a favorite for generations. Whether you’re looking for a dessert to end a family meal or a sweet treat for a cozy evening, this bread pudding recipe with vanilla custard sauce is sure to impress. The best part? It’s easy to make and perfect for using up leftover bread, transforming it into a deliciously indulgent dessert!
Ingredients:
For the Bread Pudding:
4 cups day-old bread (cubed, preferably brioche, challah, or white bread)
2 cups whole milk
1/2 cup heavy cream
3 large eggs
1/2 cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup raisins (optional)
Pinch of salt
For the Vanilla Custard Sauce:
1 cup heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
4 large egg yolks
2 tsp vanilla extract
Pinch of salt
Instructions:
For the Bread Pudding:
Prepare the Oven and Baking Dish:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or an equivalent size with butter or non-stick cooking spray.
Make the Custard Base:
In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt until the mixture is smooth and well combined.
Add the Bread:
Add the cubed bread to the custard mixture. Press the bread cubes gently into the custard so they soak up the liquid. Let it sit for about 10 minutes to allow the bread to absorb the custard.
Add Raisins (Optional):
If you like raisins in your bread pudding, fold them into the bread mixture now. You can also add other dried fruits or even chocolate chips for a variation.
Bake the Pudding:
Pour the bread and custard mixture into your prepared baking dish. Spread it out evenly, and bake for 40-45 minutes, or until the top is golden brown, and a knife inserted into the center comes out clean. The pudding should be set but still moist in the center.
For the Vanilla Custard Sauce:
Heat the Cream and Milk:
In a medium saucepan, combine the heavy cream, whole milk, sugar, and a pinch of salt. Heat the mixture over medium heat, stirring occasionally, until it is just about to simmer (do not bring it to a full boil).
Whisk the Egg Yolks:
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them. This step ensures that the eggs don’t scramble when added to the hot milk.
Combine and Thicken:
Slowly pour the egg yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly. Cook over medium-low heat, continuing to stir, until the sauce thickens and can coat the back of a spoon. This may take about 5-7 minutes.
Finish the Sauce:
Remove from heat and stir in the vanilla extract. Strain the custard sauce through a fine sieve to remove any cooked egg bits for a smooth finish.
Serve:
Pour the vanilla custard sauce over the warm bread pudding just before serving, or serve it on the side for guests to add as they like.
Tips for Serving and Storing:
Serving Tip: Serve the bread pudding warm, topped with a generous spoonful of vanilla custard sauce. Garnish with fresh berries, whipped cream, or a dusting of powdered sugar for an extra touch.
Storing Tip: Store any leftover bread pudding in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or oven before serving.
Make Ahead Tip: You can prepare the bread pudding mixture a day in advance. Cover it and refrigerate it overnight, then bake it the next day. This allows the flavors to meld and makes for a quicker dessert when entertaining.
Variants:
Fruit-Infused Bread Pudding: Add your favorite fresh fruits, such as apples, pears, or berries, to the bread pudding mixture for a fruity twist.
Chocolate Bread Pudding: Stir in some chocolate chips or chunks for a decadent chocolate bread pudding.
Coconut Bread Pudding: Replace some of the milk with coconut milk and add shredded coconut for a tropical variation.
Maple Bread Pudding: Substitute the sugar in the custard mixture with pure maple syrup for a rich, maple-flavored version.
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