Bread Pudding With Vanilla Sauce
My Bread Pudding With Vanilla Sauce has to be one of my favorite desserts.
Equipment
- 1 baking dish 9 x 13
- 1 whisk Small
- 1 whisk Standard size
- 1 chef's knife
- 1 cutting board
- 1 jar with a tight-fitting lid For the vanilla sauce
Ingredients
Ingredients for the Bread Pudding:
- 1 pound (16 ounces) stale Bolillo rolls Cut into 2-inch cubes, see note #3
- 5 large eggs
- 1 1/2 cups whole milk
- 1 1/2 cuos heavy cream
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg Freshly grated
- 2 tbsps pure vanilla extract
- 1/4 cup semi-sweet chocolate chips Optional
Ingredients for the Vanilla Sauce:
- 1/2 cup whole milk Substitute 2%, cows, or coconut milk
- 1 cup heavy cream Substitute coconut cream
- 1/2 cup granulated sugar
- 2 tbsps cornstarch
- 2 tbsps butter Cold and unsalted
- 1 tbsp vanilla paste Substitute pure vanilla extract
Instructions
- Instructions for the Bread Pudding:Preheat oven to 350°F.Spray a 9"x13" baking dish with non-stick cooking spray.Cut bread into 2" cubes and add to a large mixing bowl.In a large bowl, whisk together your milk, heavy cream, eggs, sugar, pure vanilla extract, cinnamon, and nutmeg until combined.Pour the custard over the bread and stir gently to coat. Transfer the mixture to the sprayed baking dish, spread it out evenly, and let it sit in the fridge for about 20 minutes. Next, if you're using chocolate chips, sprinkle them evenly over the top.Bake in the oven for 50-55 minutes until the center is set.Instructions for the Vanilla Sauce:In a measuring cup, add the milk and heavy cream. In a small bowl, add the 2 tablespoons of cornstarch along with 2 tablespoons of the milk and cream mixture from the measuring cup. Whisk until a thick paste forms, and set aside.In a medium saucepan, add the remaining milk, heavy cream mixture, and sugar. Whisk over medium heat and bring to a simmer until the sugar is completely dissolved.There you have it, my Bread Pudding With Vanilla Sauce.Pour the cornstarch mixture (paste) into the saucepan and whisk continuously until the sauce thickens, about 1-2 minutes. Add the cold butter and vanilla, and whisk well until the butter has melted. Remove from the heat. Transfer the vanilla sauce to a bowl or glass jug. It will thicken a bit as it cools. If it's too thick, whisk in more milk to make it thinner. Store in the refrigerator. Pour the Vanilla Sauce over the warm bread pudding.There you have it, my Bread Pudding With Vanilla Sauce.
Notes
1) OTHER BREADS YOU CAN USE:Challah Bread
Texas toast
Regular white bread
Hot dog or hamburger buns
Croissants
Sweet Hawaiian Rolls 2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose. 3) After cutting the bread into 2-inch cubes, I spread them out onto 2 sheet pans to dry out overnight. The more stale the bread is, the better! Bolillo bread is an excellent choice for bread pudding. It's slightly stale, crusty, and the texture is ideal for soaking up the custard without becoming too soggy.
