Bread pudding is a classic dessert made with simple ingredients, creating a rich and comforting dish that’s perfect for any occasion. When paired with a creamy vanilla sauce, this casserole-style bread pudding elevates the nostalgic flavors to an elegant treat.
Why You’ll Love This Recipe
- It’s a great way to use up leftover bread, reducing food waste.
- The combination of warm, spiced pudding and silky vanilla sauce is irresistibly comforting.
- Ideal for breakfast, dessert, or as a unique addition to a brunch menu.
- Customizable with your favorite mix-ins like raisins, nuts, or chocolate chips.
- Can be made ahead, making it perfect for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Day-old bread
- Milk
- Eggs
- Sugar
- Vanilla extract
- Spices such as cinnamon and nutmeg
- Butter
- Heavy cream (for the vanilla sauce)
Directions
- Prepare the bread: Cut the bread into cubes and place them in a greased casserole dish.
- Make the custard: Whisk together milk, eggs, sugar, vanilla extract, and spices until well combined.
- Combine: Pour the custard mixture evenly over the bread cubes, ensuring they are fully soaked. Let sit for 10-15 minutes.
- Bake: Preheat the oven to 350°F (175°C) and bake the casserole for 40-45 minutes, or until golden and set.
- Prepare the vanilla sauce: While the pudding bakes, heat heavy cream, sugar, and vanilla extract in a saucepan. Stir until the sugar dissolves, then let cool slightly.
- Serve: Drizzle the warm vanilla sauce over slices of bread pudding and enjoy.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Variations
- Add-ins: Incorporate raisins, chocolate chips, or chopped nuts into the bread mixture.
- Flavor twist: Use flavored syrups or liqueurs like rum or amaretto for added depth.
- Dietary adjustments: Swap out regular milk for almond or oat milk to make it dairy-free, and use a plant-based cream for the vanilla sauce.
- Savory option: Skip the sugar and spices to create a savory bread pudding with cheese, herbs, and vegetables.
Storage/Reheating
- Storage: Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Keep the vanilla sauce separate.
- Reheating: Reheat individual portions in the microwave or warm the entire casserole in the oven at 300°F (150°C) until heated through. The sauce can be reheated gently on the stovetop.
FAQs
1. Can I use fresh bread for bread pudding?
Yes, but day-old bread absorbs the custard better. If using fresh bread, lightly toast it first.
2. What type of bread is best for bread pudding?
Brioche, challah, or French bread work best due to their soft texture and ability to soak up the custard.
3. Can I make bread pudding ahead of time?
Yes, assemble it the night before, cover, and refrigerate. Bake when ready to serve.
4. Can I freeze bread pudding?
Yes, freeze the baked pudding without the sauce for up to 3 months. Thaw and reheat as needed.
5. How can I make the vanilla sauce thicker?
Add a teaspoon of cornstarch mixed with water to the sauce and heat until thickened.
6. Is bread pudding served warm or cold?
It’s typically served warm, but it can also be enjoyed cold or at room temperature.
7. Can I use gluten-free bread?
Absolutely! Use your favorite gluten-free bread for a gluten-free version.
8. What can I use instead of heavy cream for the sauce?
You can substitute half-and-half or a non-dairy alternative like coconut cream.
9. How do I prevent the pudding from drying out?
Ensure the bread is well-soaked in the custard and cover with foil during baking if it starts to brown too quickly.
10. What toppings go well with bread pudding?
Whipped cream, fresh fruit, caramel sauce, or a dusting of powdered sugar all pair wonderfully.
Conclusion
Bread pudding in a casserole with vanilla sauce is a timeless dessert that combines simplicity with indulgence. Perfect for cozy gatherings or as a satisfying treat, this dish is endlessly versatile and sure to please everyone at the table. Try it with your favorite mix-ins and enjoy its comforting flavors!
PrintBread Pudding in Casserole with Vanilla Sauce
A delightful dessert featuring soft, custard-soaked bread baked to perfection and topped with a creamy vanilla sauce. Ideal for using leftover bread and impressing guests with minimal effort.
Ingredients
For the Bread Pudding:
- 10 cups day-old bread (such as brioche or challah), cut into 1-inch cubes
- 4 cups whole milk
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup raisins (optional)
For the Vanilla Sauce:
- 1 1/4 cups whole milk
- 1/2 cup light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon vanilla extract
Instructions
- Prepare the Bread Pudding:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the milk, granulated sugar, melted butter, beaten eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
- Add the bread cubes (and raisins, if using) to the mixture, ensuring all pieces are well coated. Let the bread soak for about 10 minutes to absorb the custard.
- Pour the bread mixture into the prepared baking dish, spreading it evenly.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Prepare the Vanilla Sauce:
- While the bread pudding is baking, combine the milk, brown sugar, melted butter, egg, flour, ground cinnamon, and a pinch of salt in a heavy saucepan. Whisk until smooth.
- Cook over medium heat, whisking constantly, until the sauce thickens and coats the back of a spoon, about 10-12 minutes.
- Remove from heat and stir in the vanilla extract.
- Serve:
- Allow the bread pudding to cool slightly before serving.
- Drizzle the warm vanilla sauce over individual servings of the bread pudding.
Notes
- For best results, use day-old bread, as it absorbs the custard mixture more effectively.
- Feel free to add nuts or chocolate chips for extra texture and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven before serving.