Bread pudding has humble beginnings dating back to 13th century England, where it was known as “poor man’s pudding.” Originally, it was made from stale leftover bread moistened with water and sweetened with sugar and spices. Over the centuries, this simple dessert evolved into a rich, creamy treat that’s now found on the dessert menus of fine restaurants.
Today, bread pudding is made with a variety of breads like brioche, challah, croissant, and panettone, soaked in a luscious custard made from cream, eggs, sugar, and vanilla. It’s no longer a “poor man’s pudding” but a decadent dessert that everyone loves.
Fun Facts about Bread Pudding:
- Historical Roots: Bread pudding has been enjoyed for centuries and was originally made to avoid wasting stale bread.
- Versatile Dessert: It can be made with a variety of breads and customized with different fruits, nuts, and even chocolate.
- Comfort Food: Bread pudding is a popular comfort food in many cultures, enjoyed warm with a variety of sauces.
I hope this bread pudding recipe brings as much warmth and joy to your home as it does to mine. Happy baking, and don’t forget to share your creations with me on social media!
Taking Bread Pudding to the Next Level
Making bread pudding at home is a breeze, and the possibilities for customization are endless! Here’s a recipe to get you started, along with some tips and tricks to elevate your bread pudding game:
Homemade Bread Pudding Recipe with Decadent Vanilla Sauce
Ingredients
- 10 cups bread cubes, cut into bite-sized pieces ((Bread Choices: French, Brioche, Challah, Croissant, Italian, Panettone or whatever you have ))
- 1 cup raisins
For Custard:
- 4 eggs
- 1 cup sugar ((200 grams))
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon powder
- 4 tablespoons butter ((57 grams))
- 4 cups combination of Milk & Cream ((960 ml))
For the Vanilla Sauce (Optional):
- 1 cup milk ((240ml))
- 1 cup heavy cream ((240ml))
- ½ cup packed light brown sugar ((110g))
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract Salt (to taste, optional)
Instructions
- Preheat oven to 150 degrees C and place a rack in the center. Lightly grease with butter or spray a 9 x 13 x 2 inch (23 x 33 x 5 cm) heat-proof baking dish.
- Place the baking dish into a larger roasting pan that has enough room around its sides to fill with water.
- Place the bread cubes and raisins (if using) in the baking dish.
- In an electric mixer (or with a hand mixer), beat the eggs and sugar on high speed until thick and lemon colored (about 4-5 minutes). Beat in the vanilla extract and ground cinnamon. Then beat in the melted and cooled butter and combination of milk & cream.
- Carefully pour (or ladle) the prepared custard over the bread cubes until completely covered. Press down the bread cubes so they are covered with the custard.
- Prepare a water bath. (A water bath is used to provide temperature protection for the egg custard.) Carefully pour in enough hot water so that the water is halfway up the sides of the 9 x 13 inch baking pan. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.
- Remove the bread pudding from the water bath and cool slightly before serving.
- Can be served warm or cold with a dusting of confectioners' sugar and a dollop of softly whipped cream or vanilla ice cream.
For the Sauce
- Gather your ingredients and grab a medium saucepan. Combine the milk, cream, sugar, and butter. Turn your stovetop heat to medium.
- As the mixture heats, keep an eye on it and stir occasionally. We want the butter and sugar to melt completely, and the mixture to start steaming – a sign it's getting happy and ready for the next step.
- While the milk mixture works its magic, let's create our thickening agent. In a separate bowl, whisk together the cornstarch with ¼ cup of water. If you're feeling adventurous, swap the water for bourbon or rum for a boozy twist!
- Once the milk mixture is steaming, slowly whisk in the cornstarch mixture. Here comes the important part: keep stirring constantly! This ensures the sauce thickens evenly and smoothly. You'll know it's ready when the sauce reaches a nice, nappe consistency – that means when you spoon some sauce, it coats the back of the spoon without being runny.
- Remove the pan from the heat and stir in the vanilla extract. If you choose to add a touch of rum, now's the time!
- Pour some of this delightful sauce over your warm bread pudding, and don't forget to serve the rest on the side for extra drizzling fun!
Video
Notes
Here are some of my favorite tips for the perfect bread pudding:
- Use Stale Bread: Dry, stale bread soaks up the custard best. If you don’t have stale bread, leave it out overnight or bake it at 250°F for 10 minutes.
- Soaking Time: Allow the bread to soak in the custard for 20-30 minutes before baking for a fluffier and creamier texture.
- Scaling the Recipe: This recipe can easily be scaled. For larger crowds, double the recipe and bake in a 9x13 inch pan, adding 5-10 minutes to the baking time.
- Freezing Option: Make a double batch and freeze one. After baking and cooling, wrap tightly in plastic wrap and foil. Freeze for up to 2 months.
- Mix-in Options: Customize with toasted pecans, coconut, raisins, or chocolate chips. Any fruit or nut will be delicious!
- Brandy Sauce Variation: Add brandy, rum, or bourbon to the sauce after it has thickened for a flavorful twist.