Bread pudding

Bread pudding is a comforting dessert that’s often made with leftover bread and a rich, custardy mixture. Here’s a recipe for bread pudding baked in a casserole dish, served with a decadent vanilla sauce:

Bread Pudding Ingredients:

  • 6 cups of stale bread (French bread or brioche work well), cut into 1-inch cubes
  • 4 eggs
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup raisins or other dried fruit (optional)
  • Butter, for greasing the casserole dish

Vanilla Sauce Ingredients:

  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/4 cup granulated sugar
  • 1 vanilla bean, split and seeds scraped out (or 1 teaspoon vanilla extract)
  • 2 tablespoons cornstarch
  • 2 tablespoons water


Bread Pudding:

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish with butter.
  2. In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  3. Add the cubed bread to the bowl and gently toss until all the bread cubes are coated in the egg mixture. If using raisins or other dried fruit, fold them into the bread mixture.
  4. Pour the bread mixture into the prepared casserole dish, spreading it out evenly.
  5. Bake the bread pudding in the preheated oven for 45-55 minutes, or until the top is golden brown and the pudding is set.
  6. Remove the bread pudding from the oven and let it cool slightly before serving.

Vanilla Sauce:

  1. In a small saucepan, combine the heavy cream, milk, granulated sugar, and vanilla bean seeds (or vanilla extract).
  2. Heat the mixture over medium heat until it starts to simmer, then reduce the heat to low and let it simmer gently for 5 minutes to infuse the flavors.
  3. In a small bowl, mix together the cornstarch and water to create a slurry.
  4. Slowly pour the cornstarch slurry into the simmering cream mixture, whisking constantly until the sauce thickens, about 2-3 minutes.
  5. Remove the sauce from the heat and strain it through a fine mesh sieve to remove any lumps or pieces of vanilla bean.
  6. Serve the warm bread pudding with the vanilla sauce drizzled over the top.
  7. Enjoy your delicious bread pudding with vanilla sauce as a comforting dessert!

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