Bread Pudding with Vanilla Sauce Recipe :-The dish known as bread pudding with vanilla sauce is a decadent dessert consisting of baked custard and bread, which is then covered with a traditional caramelized vanilla butter sauce just before it is served. With its speed and simplicity, this bread pudding is an ideal treat for the weekend, as well as a spectacular breakfast or dessert option for the holidays.
Bread Pudding with Vanilla Sauce Recipe
INGREDIENTS:
Bread Pudding
- 5 eggs of a considerable size, at room temperature
- At room temperature, two cups of milk (474 milliliters)
- 1 cup (or 237 milliliters) a rich cream solution at ambient temperature
- 2 tablespoons (or thirty milliliters) melting butter that is non-salted
- 1/2 cup (250 grams) the sugar in granules
- 1 teaspoon (five milliliters) vanilla bean extract
- a single teaspoon of cinnamon powder
- 1.25 milligrams of ground nutmeg
- One-fourth of a teaspoon of salt
- The required amount of raisins is one cup, and the loaf of bread should be 16 ounces, cubed, day old, or stale bread.
Vanilla Sauce for Bread Pudding
- 118 milliliters, or half a cup, of milk
- 177 milliliters, about half a cup The rich cream
- (100 grams) ½ cup the sugar in granules
- (57 grams) four tablespoons a butter without salt
- 10 grams, or one tablespoon the cornstarch
- Two tablespoons, or ten milliliters vanilla bean extract
INSTRUCTIONS:
- To ensure that the eggs are thoroughly mixed together, whisk them together in a large mixing dish. To ensure that the ingredients are thoroughly blended, whisk in the milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt.
- 5 big eggs, at room temperature, 2 cups (474 ml) of milk, at room temperature, 1 cup (237 ml) of heavy cream, at room temperature, 2 tablespoons (30 ml) of unsalted butter, melted, 1¼ cup (250 g) of granulated sugar, 1 teaspoon (5 ml) of vanilla extract, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of salt
- Put the pieces of brioche, challah, or french bread that have been cut into cubes into the basin. Stir the bread into the vanilla custard that has been seasoned with spices. If the raisins are going to be used in the bread pudding, mix them in now.
- Cubed loaf of bread weighing 16 ounces, one cup of raisins, if desired
- During the time that the oven is preheating to 350 degrees Fahrenheit (177 degrees Celsius), the bread pudding mixture should be allowed to rest and soak in the custard.
- Using a tablespoon (15 ml) of melted butter, cover the bottom and edges of the casserole dish in an even manner. The vanilla sauce bread pudding should be transferred into the dish that has been prepared.
- 50 to 60 minutes should be allotted for baking the custard bread pudding. A golden brown color should be achieved on the surface, and when the middle of the bread pudding is gently pressed down, there should be no custard that seeps through.
- In the meantime, prepare the sauce for the bread pudding while the vanilla pudding bread is baking.
- In a small saucepan or sauce pan, the ingredients milk, heavy cream, sugar, butter, and cornstarch should be added. The butter should be heated over medium heat, with stirring occurring occasionally, until it melts.
- The sauce should be stirred more often after the butter has melted until it has thickened to the point where it completely coats the back of a spoon. Around ten to twelve minutes of cooking time is required for this over a medium heat.
- For the recipe, you will need ½ cup (118 ml) of milk, ¾ cup (177 ml) of heavy cream, ½ cup (100 g) of granulated sugar, 4 tablespoons (57 g) of unsalted butter, and 1 tablespoon (10 g) of cornstarch combined.
- After the vanilla sauce has reached the desired consistency, take the pan off the heat, stir in the vanilla extract, and then transfer the sauce to a bowl that is safe for exposure to heat so that it can somewhat cool down before being served. As it reduces in temperature, the sauce will continue to thicken.
- Vanilla extract, two teaspoons (ten milliliters)
- The dish should be allowed to cool for fifteen to twenty minutes before being served after the bread pudding has finished baking. You should pour some of the vanilla sauce on top of the warm bread pudding right before serving it, but you should save the rest of the sauce for serving on the side.
- You can have bread pudding at room temperature, extremely warm from the oven, or cooled from the refrigerator. All three options are available.
How To MakeÂ
- To ensure that the eggs are thoroughly mixed together, whisk them together in a large mixing dish.
- To ensure that the ingredients are thoroughly blended, whisk in the milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt.
- Put the pieces of brioche, challah, or french bread that have been cut into cubes into the basin. Stir the bread into the vanilla custard that has been seasoned with spices.
- During the time that the oven is preheating to 350 degrees Fahrenheit (177 degrees Celsius), the bread pudding mixture should be allowed to rest and soak in the custard.
- Butter that has been melted should be distributed evenly on the bottom and sides of the casserole dish.
- The vanilla sauce bread pudding should be transferred into the dish that has been prepared. 50 to 60 minutes should be allotted for baking the custard bread pudding. In the meantime, prepare the sauce for the bread pudding while the vanilla pudding bread is baking.
- In a small saucepan or sauce pan, the ingredients milk, heavy cream, sugar, butter, and cornstarch should be added. The butter should be heated over medium heat, with stirring occurring occasionally, until it melts. The sauce should be stirred more often after the butter has melted until it has
- thickened to the point where it completely coats the back of a spoon. Around ten to twelve minutes of cooking time is required for this over a medium heat. After the vanilla sauce has reached the desired consistency, take the pan off the heat, stir in the vanilla extract, and then transfer the sauce to a bowl that is safe for exposure to heat so that it can somewhat cool down before being served.
- As it reduces in temperature, the sauce will continue to thicken.
- The dish should be allowed to cool for ten to fifteen minutes before being served after the bread pudding has finished baking. You should pour some of the vanilla sauce on top of the warm bread pudding right before serving it, but you should save the rest of the sauce for serving on the side. You can have bread pudding at room temperature, extremely warm from the oven, or cooled from the refrigerator. All three options are available.
