What kind of bread is best for bread pudding?

For the best texture, use day-old bread that is slightly stale. Brioche, challah, or even croissants work wonderfully, as they absorb the custard mixture well without becoming soggy. A sturdy white sandwich bread or French bread is also excellent.

Can I prepare bread pudding ahead of time?

Yes, you can assemble the bread pudding mixture and let it soak in the refrigerator for a few hours or even overnight before baking. This allows the bread to fully absorb the flavors, often resulting in an even more delicious pudding. Just be sure to cover it tightly.

How do I prevent my bread pudding from drying out?

The key is ensuring your bread is fully saturated with the custard mixture before baking. Also, avoid overbaking. Bake until just set and golden brown, but still slightly jiggly in the center. The creamy vanilla sauce also helps keep each bite moist and delightful.

What are some popular variations for bread pudding?

You can customize bread pudding with various additions like raisins, chocolate chips, dried cranberries, or a hint of cinnamon or nutmeg. For a different sauce, try caramel or a rich bourbon glaze. The possibilities are endless!

Irresistible Bread Pudding with Creamy Vanilla Sauce

Name: Bread Pudding with Vanilla Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 cups day-old bread, cubed (brioche, challah, or sturdy white bread work best); 2 cups milk; 1/2 cup granulated sugar (for bread pudding); 1/4 cup unsalted butter, melted (for bread pudding); 1 tsp vanilla extract (for bread pudding); 1/2 cup granulated sugar (for vanilla sauce); 1/4 cup unsalted butter (for vanilla sauce); 1/4 cup heavy cream; 1 tsp vanilla extract (for vanilla sauce); 1/4 cup chopped nuts (such as almonds or walnuts, for topping); 1/4 cup granola (for topping); Fresh berries (optional, for garnish); Powdered sugar (optional, for garnish)

Description

A comforting classic dessert featuring tender bread pudding drenched in a rich, homemade vanilla sauce and topped with crunchy nuts and granola.

Ingredients

Scale

4 cups day-old bread, cubed (brioche, challah, or sturdy white bread work best)
2 cups milk
1/2 cup granulated sugar (for bread pudding)
1/4 cup unsalted butter, melted (for bread pudding)
1 tsp vanilla extract (for bread pudding)
1/2 cup granulated sugar (for vanilla sauce)
1/4 cup unsalted butter (for vanilla sauce)
1/4 cup heavy cream
1 tsp vanilla extract (for vanilla sauce)
1/4 cup chopped nuts (such as almonds or walnuts, for topping)
1/4 cup granola (for topping)
Fresh berries (optional, for garnish)
Powdered sugar (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish.
Step 2: In a large bowl, combine the cubed bread, 2 cups milk, 1/2 cup granulated sugar, 1/4 cup melted butter, and 1 tsp vanilla extract. Mix gently until the bread cubes are thoroughly moistened and all ingredients are well combined. Let it sit for 5-10 minutes to allow the bread to soak up the liquid.
Step 3: Pour the bread mixture evenly into the prepared baking dish. Bake in the preheated oven for 30-35 minutes, or until the bread pudding is golden brown, set, and a knife inserted into the center comes out clean.
Step 4: While the bread pudding bakes, prepare the vanilla sauce. In a small saucepan, combine 1/2 cup granulated sugar, 1/4 cup unsalted butter, 1/4 cup heavy cream, and 1 tsp vanilla extract. Cook over medium heat, stirring constantly, until the sugar is completely dissolved and the sauce is smooth and slightly thickened. Do not boil vigorously.
Step 5: Once the bread pudding is out of the oven, immediately pour the warm vanilla sauce evenly over the entire surface.
Step 6: Garnish the bread pudding with chopped nuts and granola. If desired, add fresh berries and a dusting of powdered sugar. Serve warm and enjoy your delightful dessert!

Notes

For best results, use day-old bread for optimal custard absorption. The vanilla sauce can be made a day ahead and gently reheated. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/8th of recipe)
Calories: 380 kcal
Sugar: 35g
Sodium: 280mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 7g
Cholesterol: 90mg

Description

Ingredients

Instructions

Notes

Nutrition

Join Eldralys Recipes!