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Bread Pudding with Vanilla Custard Sauce

Bread Pudding with Vanilla Custard Sauce
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This Bread Pudding with Vanilla Custard Sauce is a cozy, rich, and creamy dessert featuring sturdy day-old bread soaked in a warm vanilla custard, baked to perfection and served with a silky vanilla sauce. Perfect for any occasion, it combines simple everyday ingredients into a comforting treat that can be easily customized to suit your preferences.

Ingredients

Scale

Bread Pudding

  • 6 cups day-old bread cubes (brioche or challah recommended)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract or seeds from 1 vanilla bean
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon ground nutmeg (optional)
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1/4 teaspoon salt

Vanilla Custard Sauce

  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract or seeds from 1 vanilla bean

Instructions

  1. Prepare the Bread: Cut your day-old bread into approximately 1-inch cubes. Arrange the cubes evenly in a greased baking dish, ensuring they are spread out and ready to absorb the custard without becoming overly soggy.
  2. Make the Vanilla Custard: In a mixing bowl, whisk together eggs, sugar, vanilla extract (or vanilla bean seeds), and a pinch of salt. Gently heat the milk and heavy cream until warm but not boiling. Slowly pour the warm milk mixture into the egg mixture while whisking constantly to prevent curdling.
  3. Combine Bread and Custard: Pour the prepared custard evenly over the bread cubes in the baking dish. Press down gently on the bread to help it soak up the custard fully. Let the mixture sit for at least 15 minutes to allow thorough absorption.
  4. Bake the Pudding: Preheat your oven to 350°F (175°C). Dot the top of the pudding with small butter pieces to encourage a golden, crunchy crust. Bake uncovered for 40-50 minutes, or until the custard is set and the top is beautifully browned.
  5. Prepare Vanilla Custard Sauce: While the pudding bakes, simmer heavy cream, sugar, and vanilla (extract or bean) in a small saucepan over medium heat. Stir occasionally until the mixture thickens slightly. Remove from heat and keep warm.
  6. Serve: Serve the warm bread pudding topped generously with the vanilla custard sauce. Optionally garnish with powdered sugar, toasted nuts, fresh berries, or a dusting of cinnamon for an enhanced presentation and flavor.

Notes

  • Use firm, sturdy bread like challah or brioche to prevent a mushy pudding.
  • Allow at least 15 minutes for the bread to soak in the custard mixture for maximum flavor absorption.
  • Temper the eggs by slowly mixing in the warm milk to avoid scrambling.
  • Dotting butter on top before baking creates a desirable golden crust.
  • For a creamier texture, bake the pudding in a water bath by placing the baking dish in a larger pan filled halfway with hot water.
  • Leftovers store up to 3 days in an airtight container in the refrigerator.
  • You can freeze baked bread pudding for up to 2 months, tightly wrapped.
  • Reheat gently in the oven at 325°F (160°C) to preserve texture; microwave reheating may cause sogginess.

Nutrition

Keywords: bread pudding, vanilla custard, comfort food, dessert, baked pudding, cozy dessert

Find it online: https://homemademealz.com/bread-pudding-with-vanilla-custard-sauce/