This Easy Bread Pudding with Vanilla Sauce Recipe will fulfill your sweet taste perfectly! Stale bread is transformed into a delectable dessert steeped in vanilla sauce in this sweet and creamy delicacy.
Bread Pudding Recipe: The BEST old-fashioned bread pudding recipe! It reminds us of an old-fashioned dessert dish we all enjoy!
What is bread pudding with vanilla sauce recipe?
Discover the nostalgic delight of Old-Fashioned Bread Pudding with Vanilla Sauce, a classic comfort dessert that transcends time. Our easy-to-follow bread pudding recipe ensures a perfect balance of simplicity and decadence. Each bite unveils layers of custard-soaked bread, baked to golden perfection, capturing the essence of traditional Bread Pudding. Drizzled generously with a velvety vanilla sauce, this sweet treat transforms into a luscious experience for your taste buds. Elevate your dessert game with the perfect blend of old-fashioned charm and irresistible flavors. Indulge in the goodness of Bread Pudding – a timeless favorite, now with a delectable twist of vanilla sauce.
Why Should You Make Bread Pudding with Vanilla Sauce Recipe:
Embrace the warmth and nostalgia of this Bread Pudding with Vanilla Sauce. This recipe offers a delightful way to repurpose stale bread into a rich, custardy dessert that’s steeped in a luscious vanilla-infused sauce. Perfect for those seeking a comforting and easy-to-make sweet treat, it brings together simple ingredients for a truly satisfying indulgence.
HOW TO MAKE THE BEST EASY VANILLA BREAD PUDDING:
- Begin by gathering stale bread, eggs, milk, sugar, and vanilla extract.
- Tear the bread into bite-sized pieces and place them in a baking dish.
- Whisk together eggs, milk, sugar, and vanilla extract, then pour the mixture over the bread.
- Allow the bread to soak up the liquid, ensuring it’s evenly distributed.
- Bake until the top is golden and the center is set.
- Prepare the Vanilla Sauce separately and drizzle it over the warm bread pudding before serving.
- Stale bread
- Vanilla extract
How To Store, Freeze, Thaw And Reheat:
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the bread pudding without the sauce for up to 2 months. Thaw overnight in the refrigerator.
- Thawing: When ready to enjoy, thaw frozen bread pudding in the refrigerator overnight.
- Reheating: Warm individual servings in the microwave or reheat the entire dish in the oven at a low temperature until heated through.
- Use stale bread for the best texture absorption.
- Experiment with different bread types for unique flavors.
- Adjust sugar and vanilla levels according to personal taste preferences.
- Serve warm with a scoop of vanilla ice cream for an extra indulgence.
- Can I use fresh bread? Stale bread works best, but you can lightly toast fresh bread to achieve a similar texture.
- Can I make it ahead? Absolutely! Prepare the bread pudding and refrigerate overnight. Bake and serve with fresh Vanilla Sauce when ready.
- Can I use a different sauce? While vanilla sauce complements the dish, experiment with caramel or chocolate sauces for a twist.
Other Desserts for Breakfast Recipes
Bread Pudding with Vanilla SauceCourse: DessertCuisine: American
Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
1/2 cup raisins
4 cups cubed white bread (about 8 pieces)
1/2 cup sugar
2 gently beaten eggs
1/4 cup butter
2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon nutmeg powder
1/2 cup sugar
1/2 cup brown sugar, tightly packed
1/2 cup heavy whipping cream
1/2 cup butter
1 teaspoon vanilla extract
- Preheat the oven to 350 ℉.
- In a large mixing bowl, combine the bread and raisins.
- Combine milk and 1/4 cup butter in a 1-quart pot. Cook, stirring occasionally until the butter has melted, approximately 3 to 5 minutes.
- Allow 10 minutes for the milk mixture to soak into the bread.
- Combine all of the remaining pudding ingredients
- Fill a buttered 1 1/2-quart casserole
- bake for 35–50 minutes, or until the center is set.
- In a 1-quart saucepan, mix together all of the sauce ingredients except the vanilla.
- Cook, stirring periodically, over medium heat until the mixture thickens and reaches a full boil, 3 to 5 minutes. Vanilla should be added at this point.
- The warm pudding should be spooned into separate dessert plates and served with sauce.
- Refrigerate any leftovers.