Bread Pudding with Vanilla Bean Sauce

Name: Bread Pudding with Vanilla Bean Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 cups cubed day-old bread (French or brioche); 2 cups whole milk; 1/2 cup granulated sugar; 3 large eggs; 1/4 cup melted butter; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/4 cup raisins (optional); 1 cup heavy cream; 1/2 cup whole milk; 1/2 cup granulated sugar; 2 tbsp unsalted butter; 1 vanilla bean (or 1 tsp vanilla extract); 1 large egg yolk

Isabella

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If you’re looking for the perfect dessert that blends old-fashioned charm with a rich, creamy twist, this Bread Pudding with Vanilla Bean Sauce is a must-try. Made from simple ingredients like cubed bread, milk, eggs, and a touch of cinnamon, this delightful dish is topped with a luxurious vanilla bean sauce that takes it to the next level. Whether you’re making it for a special occasion or simply craving a cozy dessert, this recipe is sure to satisfy.

Ingredients:

4 cups cubed day-old bread (French or brioche works best)

2 cups whole milk

1/2 cup granulated sugar

3 large eggs

1/4 cup melted butter

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 cup raisins (optional)

for Vanilla Bean Sauce:

1 cup heavy cream

1/2 cup whole milk

1/2 cup granulated sugar

2 tbsp unsalted butter

1 vanilla bean (or 1 tsp vanilla extract)

1 large egg yolk

Instructions:

for Bread Pudding:

Preheat the oven to 350°F (175°C) and grease a baking dish.

In a large mixing bowl, whisk together the milk, sugar, eggs, melted butter, vanilla extract, and cinnamon until well combined.

Add the cubed bread to the mixture and stir gently to ensure each piece is well coated. Let the bread soak for 10-15 minutes to absorb the flavors.

Stir in raisins, if desired.

Pour the mixture into the prepared baking dish, spreading it evenly.

Bake for 40-45 minutes, or until the top is golden brown and the center is set.

Allow the bread pudding to cool slightly before serving.

for Vanilla Bean Sauce:

In a saucepan, combine the heavy cream, milk, and sugar over medium heat, stirring until the sugar dissolves.

Scrape the seeds from the vanilla bean and add them to the mixture (or use vanilla extract). Add the butter and stir until melted.

In a separate bowl, whisk the egg yolk, then slowly pour in a small amount of the hot cream mixture while whisking constantly to temper the egg.

Slowly add the tempered egg mixture back into the saucepan, stirring constantly. Cook for another 2-3 minutes until the sauce is slightly thickened.

Remove from heat and let the sauce cool slightly before drizzling over the bread pudding.

Serving Tips:

Best Served Warm: Bread pudding is at its best when served warm, straight from the oven. The custard-like texture and golden top create a comforting bite that pairs perfectly with the rich vanilla bean sauce.

Drizzle Generously: Pour the warm vanilla bean sauce over each slice just before serving for maximum flavor. The sauce adds a creamy, sweet richness that enhances the cinnamon-spiced pudding.

Toppings: For an extra indulgent touch, serve with a scoop of vanilla ice cream, a dollop of whipped cream, or a dusting of powdered sugar. Fresh berries or a sprinkle of nuts can also add a lovely texture and contrast to the dessert.

Storage Tips:

Refrigeration: Store any leftover bread pudding in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The vanilla bean sauce should also be stored separately in a sealed container in the fridge.

Reheating: To reheat the bread pudding, warm it in the oven at 300°F (150°C) for about 10-15 minutes, or until heated through. If reheating in the microwave, heat individual portions in 30-second intervals until warm. Gently reheat the vanilla bean sauce on the stovetop over low heat or in the microwave before serving.

Freezing: Bread pudding can be frozen for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw in the refrigerator overnight before reheating. The vanilla bean sauce may not freeze well due to the cream content, so it’s best to make a fresh batch when serving.

Make-Ahead Tips:

Bread Pudding: You can assemble the bread pudding in advance and refrigerate it for up to 24 hours before baking. This allows the bread to absorb even more flavor, making it a great option for preparing ahead of time.

Vanilla Bean Sauce: The sauce can also be made ahead and stored in the fridge for up to 3 days. Just warm it gently before serving to restore its silky texture.

Related Recipes:

Vanilla Bean Crème Brûlée Cheesecake Cupcakes

FAQs:

Can I use different types of bread for this recipe?

Absolutely! While French bread or brioche are traditional choices, you can use any type of day-old bread you have on hand. Challah, sourdough, or even whole wheat bread can work well. Just make sure the bread is a bit stale, as it will absorb the custard mixture better.

How can I make this recipe without eggs?

To make a vegan or egg-free version of bread pudding, you can substitute the eggs with a mixture of flaxseed meal and water (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg). Additionally, you can use plant-based milk and a dairy-free butter substitute to create a delicious eggless version.

How do I know when the bread pudding is done baking?

The bread pudding is done when the top is golden brown and the center is set but still slightly jiggly. You can insert a knife into the center; if it comes out clean or with just a few moist crumbs, it’s ready. Baking time can vary slightly based on your oven and the size of the baking dish, so keep an eye on it towards the end.

Can I make the vanilla bean sauce ahead of time?

Yes, you can prepare the vanilla bean sauce in advance and store it in the refrigerator for up to 3 days. Just warm it gently on the stovetop or in the microwave before drizzling it over the bread pudding when serving. If using a vanilla bean, it’s best to make the sauce fresh for the most intense flavor, but vanilla extract can be used as a substitute.

Conclusion:

This Bread Pudding with Vanilla Bean Sauce is a timeless dessert that brings warmth and sweetness to any occasion. The tender, custardy bread pairs beautifully with the silky vanilla sauce, creating a dessert that’s hard to resist. Give it a try, and it might just become a family favorite!