Bread Pudding with Vanilla (Print version)
Golden bread cubes soaked in spiced custard, baked and served with a luscious warm vanilla sauce.
# What you'll need:
→ Bread Pudding
01 - 6 cups day-old bread cubes, French or brioche recommended
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 3/4 cup granulated sugar
06 - 1/4 cup unsalted butter, melted
07 - 1 tsp vanilla extract
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp salt
11 - 1/2 cup raisins, optional
→ Warm Vanilla Sauce
12 - 1 cup whole milk
13 - 1/2 cup heavy cream
14 - 1/2 cup granulated sugar
15 - 2 tbsp unsalted butter
16 - 2 tbsp all-purpose flour
17 - 1 large egg yolk
18 - 1 tbsp vanilla extract
19 - Pinch of salt
# Method:
01 - Preheat your oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Place the bread cubes in the prepared dish. Sprinkle raisins evenly over the bread if using.
03 - In a large bowl, whisk together the milk, cream, eggs, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
04 - Pour the custard mixture evenly over the bread cubes. Press down gently to ensure the bread absorbs the liquid. Let sit for 10 minutes.
05 - Bake for 40 to 45 minutes, until the pudding is golden and set but still slightly soft in the center.
06 - While the pudding bakes, prepare the vanilla sauce. In a small saucepan, melt butter over medium heat. Stir in the flour and cook for 1 to 2 minutes until bubbling but not browned.
07 - Gradually whisk in the milk and cream, ensuring no lumps form. Add sugar and a pinch of salt. Cook, stirring constantly, until thickened, about 5 minutes.
08 - In a small bowl, whisk the egg yolk. Slowly add a few spoonfuls of the hot sauce to the yolk to temper, then pour back into the saucepan, whisking constantly.
09 - Remove from heat and stir in the vanilla extract. Keep warm until serving.
10 - Serve the warm bread pudding topped with the warm vanilla sauce.
# Expert advice:
01 -
- It transforms humble ingredients into something that feels like a warm embrace on a cold night
- The homemade vanilla sauce is worth making by itself and keeps in the fridge for sneaky midnight spoonfuls
02 -
- Pressing the bread into the custard and letting it rest is the difference between layers of flavor and dry spots in the final dish
- Tempering the egg yolk slowly prevents scrambled bits in your vanilla sauce, which nobody wants on a perfect dessert
03 -
- Cover the pudding loosely with foil halfway through baking if the top browns too quickly while the center still needs time
- The vanilla sauce thickens as it cools, so make it slightly thinner than you think you need if you're serving it immediately