Decadent Bread Pudding with Creamy Vanilla Sauce
Indulge in this rich and comforting Decadent Bread Pudding, perfect for any gathering or family dessert night. Crafted with cubed French bread soaked in a luscious mixture of eggs, sugar, and cream, this dessert is studded with plump raisins that add a delightful burst of sweetness. Topped with a velvety vanilla sauce, this dish is a true crowd-pleaser that will warm your heart and satisfy your sweet tooth. Whether served warm straight from the oven or allowed to cool slightly, this bread pudding promises to be a memorable finish to any meal.
6-8
Servings
N/A
Calories
16
Ingredients
Ingredients
large eggs
3 (lightly beaten)
sugar
1 1/2 cups (granulated)
light brown sugar
2 tablespoons
ground nutmeg
1/2 teaspoon
butter
1/4 cup (melted)
whipping cream
2 3/4 cups
French bread
4 cups (cubed)
raisins
3/4 cup
sugar
1/2 cup (for sauce)
light brown sugar
3 tablespoons (for sauce)
all-purpose flour
1 tablespoon (for sauce)
ground nutmeg
1 dash (for sauce)
large egg
1 (for sauce)
butter
2 tablespoons (for sauce)
whipping cream
1 1/4 cups (for sauce)
vanilla extract
1 tablespoon
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, combine the lightly beaten eggs, granulated sugar, light brown sugar, and ground nutmeg. Mix well until combined.
3
Stir in the melted butter and the 2 3/4 cups of whipping cream until smooth and well incorporated.
4
Gently fold in the cubed French bread and raisins until the bread is evenly coated with the mixture.
5
Pour the bread mixture into a lightly greased 2-quart deep baking dish, spreading it evenly.
6
Bake in the preheated oven for about 50 to 55 minutes, covering with aluminum foil after 30 minutes to prevent excessive browning. The pudding should be set in the center.
7
Once baked, let the pudding sit for 10 minutes before serving warm.
8
To make the Vanilla Sauce, in a heavy saucepan, whisk together the sugar, light brown sugar, all-purpose flour, ground nutmeg, the additional egg, and butter over medium heat.
9
Continue to cook while whisking constantly for about 10 to 12 minutes until the mixture thickens.
10
Remove from heat and stir in the whipping cream and vanilla extract. Mix well.
11
Serve the warm bread pudding drizzled with vanilla sauce or serve the sauce on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of bread is best for this Decadent Bread Pudding?
The recipe specifically calls for 4 cups of cubed French bread, which holds its structure well when soaked in the cream mixture.
How many people does this recipe serve?
This recipe is designed to provide approximately 6 to 8 servings.
What temperature should I set my oven to?
Preheat your oven to 375°F (190°C) before baking the pudding.
How long does the bread pudding need to bake?
The total baking time is between 50 and 55 minutes.
Why should I cover the pudding with aluminum foil after 30 minutes?
Covering the pudding with foil after 30 minutes prevents the top from excessive browning while the center continues to set.
What are the ingredients for the vanilla sauce?
The sauce includes sugar, light brown sugar, all-purpose flour, ground nutmeg, one egg, butter, whipping cream, and vanilla extract.
How do I prepare the eggs for the bread pudding base?
The three large eggs for the pudding base should be lightly beaten before being combined with the sugars and nutmeg.
Can I omit the raisins from this recipe?
Yes, while the raisins add a delightful burst of sweetness, they can be omitted if you prefer a smoother texture.
What kind of cream is used in this dessert?
This recipe uses whipping cream for both the bread pudding soak and the vanilla sauce to ensure a rich and decadent finish.
How long should the bread pudding sit after being removed from the oven?
It is recommended to let the pudding sit for 10 minutes before serving it warm.
What size baking dish is required for this recipe?
You should use a lightly greased 2-quart deep baking dish.
How do I know when the bread pudding is finished baking?
The bread pudding is done when it is set in the center after approximately 50 to 55 minutes in the oven.
Should the vanilla sauce be served warm?
Yes, the sauce is best served warm, either drizzled over the bread pudding or provided on the side.
Is the vanilla sauce cooked on the stove?
Yes, the sauce is prepared in a heavy saucepan over medium heat for about 10 to 12 minutes.
What types of sugar are used in this recipe?
This recipe uses a combination of granulated sugar and light brown sugar in both the pudding and the sauce.
What is the primary spice used for flavoring?
Ground nutmeg is the primary spice used to flavor both the bread pudding and the vanilla sauce.
How do I ensure the vanilla sauce thickens properly?
Whisk the sauce mixture constantly over medium heat for 10 to 12 minutes until it reaches the desired thickness.
When should the vanilla extract be added to the sauce?
The vanilla extract should be stirred in after the sauce has been removed from the heat.
Do I need to grease the baking dish?
Yes, the 2-quart deep baking dish should be lightly greased to prevent sticking.
How much butter is needed for the entire recipe?
You will need 1/4 cup of melted butter for the pudding and 2 tablespoons for the sauce.
Can I use a different type of bread?
While French bread is recommended, other sturdy breads like brioche or challah could be used as substitutes.
How much whipping cream is needed in total?
You will need 2 3/4 cups for the pudding and an additional 1 1/4 cups for the vanilla sauce.
Is this recipe considered a holiday dessert?
Yes, its rich and comforting nature makes it a perfect choice for holiday gatherings or special family occasions.
What role does the flour play in the vanilla sauce?
The all-purpose flour acts as a thickening agent for the sauce.
How do I combine the bread with the liquid mixture?
Gently fold the cubed French bread and raisins into the liquid until every piece is evenly coated.
What is the total amount of raisins used?
The recipe calls for 3/4 cup of raisins.
Can I make the sauce ahead of time?
While best served fresh and warm, you can make the sauce ahead and gently reheat it before serving.
Is this a difficult recipe to make?
No, this is considered an easy dessert recipe that involves simple mixing, folding, and baking steps.
How much vanilla extract is used?
The recipe uses 1 tablespoon of vanilla extract, added specifically to the sauce.
What should I do if the pudding is browning too quickly?
If it browns too quickly, ensure you cover it with aluminum foil after the first 30 minutes of baking.