Of course! Old Fashioned Bread Pudding is the quintessential comfort dessert. It’s humble, economical, and transforms simple, stale bread into a rich, custardy, and deeply satisfying treat.
This recipe sticks to the classic, no-fuss method, with a decadent vanilla sauce that takes it over the top.
The Secret to Perfect Bread Pudding
The key is the bread-to-custard ratio. You want enough rich, eggy custard to soak into the bread completely, resulting in a soft, spoonable texture with a lightly crisp top. Using stale bread is crucial as it soaks up the custard without becoming mushy.
Recipe: Old Fashioned Bread Pudding with Vanilla Sauce
Serves: 8-10
Prep time: 20 minutes (plus 30-60 minutes for soaking)
Cook time: 45-55 minutes
Ingredients
For the Bread Pudding:
· 8 cups (about ½ lb / 225g) stale bread, cut into 1-inch cubes*
· 2 cups (480ml) whole milk
· 1 cup (240ml) heavy cream
· 4 large eggs
· ¾ cup (150g) granulated sugar
· 2 teaspoons vanilla extract
· 1 teaspoon ground cinnamon
· ¼ teaspoon ground nutmeg
· ¼ teaspoon salt
· ½ cup (75g) raisins (optional)
· 2 tablespoons unsalted butter, melted (for greasing the dish)
Best Breads to Use: French bread, brioche, challah, or a sturdy white bread. It should be a day or two old and slightly dry.
Instructions
- Prepare the Bread:
· Grease a 9×13 inch or a 2-quart baking dish with the melted butter.
· Place the cubed bread in the prepared dish. If you are using raisins, sprinkle them evenly over the bread now.
- Make the Custard:
· In a medium saucepan, gently heat the milk and heavy cream over medium heat until it is just warm to the touch (do not boil). This helps the custard blend smoothly.
· In a large bowl, whisk the eggs until frothy. Gradually whisk in the sugar until well combined and slightly pale.
· Slowly pour the warm milk and cream into the egg mixture, whisking constantly to prevent the eggs from scrambling.
· Whisk in the vanilla extract, cinnamon, nutmeg, and salt.
- Soak the Bread:
· Pour the custard mixture evenly over the bread cubes in the baking dish.
· Gently press down on the bread with a spatula to ensure all the cubes are submerged in the custard.
· Let the mixture sit for at least 30 minutes (or up to an hour) at room temperature to allow the bread to fully absorb the custard. Press down occasionally.
- Bake:
· Preheat your oven to 350°F (175°C).
· Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the top is golden brown, puffed, and the center is set (it should have a slight jiggle, but not look liquid).
· A knife inserted in the center should come out clean.
- Cool Slightly:
· Remove from the oven and let the bread pudding cool on a wire rack for at least 15-20 minutes before serving. It is best served warm.
For the Classic Vanilla Sauce (Hard Sauce)
This simple, buttery sauce is the traditional and perfect pairing.
Ingredients:
· ½ cup (1 stick / 113g) unsalted butter
· 1 cup (125g) powdered sugar
· 1 large egg yolk (optional, for richness)
· ¼ cup (60ml) heavy cream or bourbon
· 1 teaspoon vanilla extract
· Pinch of salt
Instructions:
- In a small saucepan, melt the butter over low heat.
- Whisk in the powdered sugar until smooth.
- If using, quickly whisk in the egg yolk until fully incorporated.
- Gradually whisk in the heavy cream (or bourbon for an adult version) and vanilla extract.
- Cook, whisking constantly, for 2-3 minutes until the sauce is hot and slightly thickened. Do not boil.
- Serve warm over the warm bread pudding.
Chef’s Tips & Variations
· Bread Readiness: If your bread isn’t stale, you can dry it out. Spread the cubes on a baking sheet and bake at 300°F (150°C) for 10-15 minutes, until dry but not browned.
· Bourbon or Rum Sauce: Substitute the heavy cream in the sauce with bourbon or dark rum for a classic, grown-up twist.
· Bread Pudding with Streusel: For a crunchy top, mix ½ cup flour, ½ cup brown sugar, 1 tsp cinnamon, and 4 tbsp cold butter with a fork until crumbly. Sprinkle over the pudding before baking.
· Make it Chocolate: Add ½ cup of chocolate chips to the bread along with the raisins.
· Slow Cooker Method: You can make this in a greased slow cooker. Cook on HIGH for 2-3 hours or on LOW for 4-5 hours, until set.
Enjoy this timeless, soul-warming dessert. It’s a beautiful way to reduce food waste and create a truly memorable dish.