Vanilla Bread Pudding
An Irresistible Vanilla Bread Pudding
Bread pudding is one of those delightful desserts that has stood the test of time, bridging the gap between British tradition and American comfort food. When I first heard the term “bread pudding,” I pictured something very different—chunks of bread in a Jell-O-like pudding, which sounded rather unappealing. Thankfully, my mother set me straight, and I’m happy to report that bread pudding is a far more delicious endeavor. It wasn’t until my late teens that I had my first taste, and I was instantly hooked. Now, I often find myself in charge of dessert for family gatherings, and more often than not, I bring this wonderful vanilla bread pudding to the table.
Why You’ll Love This Recipe
This vanilla bread pudding is a classic comfort dessert that’s both simple and satisfying. The combination of a sweet, custardy interior with a slightly crisp top makes it irresistible. Plus, the warm vanilla sauce adds an extra layer of decadence that will have your taste buds singing.
Kitchen Equipment You’ll Need
- Mixing bowls
- Whisk
- 2-quart baking dish
- Foil
- Heavy saucepan
- Measuring cups and spoons
A Detailed List of Ingredients
- 3 eggs, beaten
- 300 g white sugar
- 25 g light brown sugar
- 1 g ground cinnamon
- 55 g butter, melted
- 710 ml whole milk
- 10 slices hearty farmhouse-style bread, toasted and cut into cubes
- 145 g raisins
- 110 g light brown sugar (for sauce)
- 8 g all-purpose flour
- 1 pinch ground cinnamon (for sauce)
- 1 egg (for sauce)
- 30 g butter, melted (for sauce)
- 295 ml whole milk (for sauce)
- 1 pinch salt
- 15 ml vanilla extract
Step-by-Step Instructions for Preparing the Recipe
1. Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish to prevent sticking.
2. In a mixing bowl, whisk together 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of melted butter, and 3 cups of whole milk.
3. Gently stir in the bread cubes and raisins, ensuring they are well-coated with the mixture.
4. Lightly spoon the mixture into the prepared baking dish, spreading it evenly.
5. Bake for 50 to 55 minutes, or until the pudding is browned and set in the middle. To prevent excessive browning, cover the dish with foil after 30 minutes.
6. Allow the pudding to stand for 10 minutes before serving.
7. For the vanilla sauce, whisk together 1/2 cup of light brown sugar, flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk, and salt in a heavy saucepan until smooth.
8. Heat over medium heat, whisking constantly until the sauce thickens and coats the back of a spoon, about 10 to 12 minutes.
9. Stir in the vanilla extract and pour the sauce over the warm bread pudding, or serve it on the side in a bowl.
Tips for Success
To ensure a moist and flavorful bread pudding, use day-old bread, which will better absorb the custard mixture. Also, be sure to whisk the sauce continuously to prevent lumps and achieve a smooth consistency.
Additional Tips and Variations
Feel free to experiment with different types of bread, such as brioche or challah, for a richer taste. You can also add a handful of chocolate chips or chopped nuts for extra texture and flavor.
Nutritional Highlights (Per Serving)
Calories: 320
Carbohydrates: 52g
Protein: 8g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 110mg
Sodium: 220mg
Frequently Asked Questions (FAQ)
Can I make this bread pudding ahead of time?
Yes, you can prepare the pudding and the sauce a day in advance. Store them separately in the refrigerator and reheat before serving.
Can I freeze bread pudding?
Yes, you can freeze bread pudding for up to 2 months. Thaw it overnight in the fridge and reheat in the oven before serving.
What can I use instead of raisins?
You can substitute raisins with dried cranberries, cherries, or leave them out if you prefer.
Conclusion
This vanilla bread pudding is a wonderful dessert to enjoy any time of year. It’s a comforting treat that is sure to impress family and friends. I hope you give it a try and share your experiences in the comments below. Happy baking!
