HOW TO MAKE OLD-FASHIONED BREAD PUDDING WITH VANILLA SAUCE RECIPE
Bread pudding is a classic and comforting dessert that has stood the test of time. With its simple ingredients and delicious flavors, it’s no wonder this dessert has been enjoyed for generations. In this recipe, we’ll explore how to make an old-fashioned bread pudding with a luscious vanilla sauce that perfectly complements the rich, custardy texture of the pudding.
THE INGREDIENTS LIST:
FOR THE BREAD PUDDING:
6 Cups.Of stale bread, torn into small pieces (use bread like French baguette or brioche for best results)
4 Cups.Of milk.
1 Cup.Of granulated sugar.
4 large eggs.
1 Tsp.Of vanilla extract.
1/2 Tsp.Of ground cinnamon.
1/4 Tsp.Of ground nutmeg.
1/2 Cup.Of raisins (optional).
Butter for greasing the baking dish.
FOR THE VANILLA SAUCE:
1 Cup.Of heavy cream.
1 Cup.Of milk.
1/2 Cup.Of granulated sugar.
4 large egg yolks.
1 teaspoon of vanilla extract
PREPARATION:
1st Step
Butter a 9×13-inch baking dish and preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2nd Step
Combine the shredded bread and milk in a large mixing basin. Allow them to marinate for approximately 10 minutes, or until the bread has absorbed the milk and softened.
3rd Step
In a separate basin, thoroughly combine the sugar, eggs, vanilla extract, cinnamon, and nutmeg.
4th Step
Pour the egg mixture over the bread that has been moistened and gently stir until the bread is evenly saturated. If desirable, raisins can be added to the concoction at this stage for an additional flavor boost.
5th Step
Spread the bread mixture evenly in the baking dish that has been prepared. Lightly press down to ensure that the bread is equitably distributed.
6th Step
Bake the dish in a preheated oven for 45 to 50 minutes, or until the top is golden brown and the interior is firm. Insert a toothpick into the center to determine doneness; it should come out clear.
7th Step
During the preparation of the bread pudding, prepare the vanilla sauce. Combine the heavy cream, milk, and sugar in a saucepan over medium heat. Stir the mixture occasionally until it reaches a simmer, then remove from heat.
8th Step
Separately, combine the egg yolks in a separate basin. Slowly transfer approximately half of the heated cream mixture into the egg yolks while continuously whisking. This helps prevent the eggs from curdling and tempers them.
9th Step
Pour the tempered egg mixture back into the residual cream mixture in the saucepan. Return the saucepan to low heat and cook the sauce, whisking constantly, until it coats the back of a spoon. This will take approximately 5 minutes. Avoid allowing the marinade to simmer.
10th Step
Remove the bread pudding from the oven and allow it to settle for a few minutes. Serve tepid or at room temperature with homemade vanilla sauce drizzled on top.
11th Step
Additionally, you can refrigerate leftover bread pudding and reheat it in the microwave or oven prior to serving. With time, flavors tend to deepen and intensify.
Enjoy this comforting old-fashioned bread pudding with vanilla sauce as a delightful dessert or even as a special breakfast treat. Its creamy texture, warm spices, and sweet vanilla sauce are sure to evoke feelings of nostalgia and satisfy your taste buds.
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