Step-by-step instructions
- Start by preheating your oven to 180°C (350°F) and lightly grease a baking dish.
- Spread the cubed bread evenly in the dish.
- In a large bowl, whisk together the milk, eggs, granulated sugar, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until well combined.
- Pour this mixture over the bread, gently pressing down to ensure each piece is soaked.
- Allow the mixture to rest for 10–15 minutes—the soaking process will enhance the texture.
- Bake uncovered for 40–45 minutes, until the top is golden brown and the center is set.
- While the pudding is baking, prepare the vanilla sauce: melt the butter with brown sugar and cream over medium heat in a saucepan.
- In a small bowl, mix the cornstarch with water, then slowly whisk it into the saucepan mixture.
- Continue cooking while stirring constantly until the sauce thickens, about 3–5 minutes.
- Remove from heat and stir in vanilla and salt.
Best ways to enjoy it
This bread pudding is heavenly when served warm, drizzled generously with the homemade vanilla sauce. Consider adding a dusting of powdered sugar or a sprinkle of cinnamon to elevate your presentation further. Pair it with a scoop of vanilla ice cream or some whipped cream for an added treat. Fresh berries or a light fruit salad can also make a refreshing accompaniment, balancing the richness of the pudding.
How to store
If you happen to have any leftovers (which can be rare), allow them to cool completely before storing. Keep your bread pudding in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave until warmed through, or in the oven for best results. You can also freeze the bread pudding before baking—simply wrap it tightly and store for up to a month. Thaw in the refrigerator overnight before baking.
Helpful cooking tips
- Using day-old bread is key as it absorbs the custard mixture better, resulting in a deliciously moist pudding.
- Don’t skip the resting time! Allowing the bread to soak ensures a consistent texture throughout.
- For added depth, feel free to enhance the spices according to your taste—try adding a pinch of ginger or cloves!
- If you’re short on time, you can skip the vanilla sauce, though it truly elevates this dessert.
Creative twists
Want to shake up the flavors a bit? Consider using different types of bread like sourdough for a tangy twist or whole grain for a heartier option. Add mix-ins like chocolate chips, nuts, or even fresh fruit. You could also infuse the vanilla sauce with various extracts such as almond or hazelnut for an exciting flavor profile.
Common questions
What if I don’t have day-old bread?
Fresh bread can be used, but toast it lightly first to prevent it from becoming too soggy when mixed with the custard.
Can I make this bread pudding ahead of time?
Absolutely! You can prepare it a day in advance and keep it covered in the refrigerator. Just bake it when you’re ready to enjoy.
How can I modify this recipe for dietary restrictions?
This bread pudding can be made dairy-free by using plant-based milk and butter. To make it gluten-free, opt for gluten-free bread.
Embrace the warmth and deliciousness of this Bread Pudding with Vanilla Sauce—you’ll find it’s a recipe to cherish and share!
