BEST EASY VANILLA BREAD PUDDING

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In my 30 years of life, I have never met a person who does not like to eat bread. Why don’t we turn it into a dessert and make vanilla bread pudding? This delicious vanilla bread pudding requires only eight ingredients and will only take you 15 minutes to make. The breed pudding is richly flavored, perfectly balanced, and can be served with crème anglaise.

WHAT IS BREAD PUDDING?

Bread pudding is a dessert that you can easily make at home with stale bread and custard. You can enjoy it with vanilla or sprinkle it with spices and raisins. Its taste can be recreated by adding chocolate and dry fruits.

INGREDIENTS NEEDED

For this recipe, you’ll need just 8 ingredients. The exact quantities can be found in the recipe card at the end of this post.

• Eggs
• Egg yolks -This helps to make the custard more silky and rich. Remember to minimize the ratio of egg yolks to whole eggs, so there is as little waste as possible.
• Day old bread- I recommend using King’s Hawaiian Original Hawaiian Sweet Rolls for this recipe, but if they’re not sold in your area, you can use plain bread instead. Cut the bread into chicken cubes and leave it out overnight to dry out a bit. This will prevent the pudding from getting too thick.
• Unsalted butter
• Whole milk
• Heavy cream
• Granulated sugar
• Vanilla – I recommend vanilla bean paste 
• Optional- Salt

HOW TO MAKE THE BEST EASY VANILLA BREAD PUDDING

You have to follow the following steps:

1. PREPARE THE BREAD

To make the perfect bread pudding, you need to pre-heat your oven to 350F. First, prepare a casserole dish by generously brushing it with butter. I recommend using a ceramic or glass baking pan for the best results. Personally, I used a 7×11″ rectangular pan, but any pan of a similar size will work just as well.

Next, grab your day old bread and cut it into large cubes, about 1.5 to 2 inches each. There’s no need to remove the crust—just arrange the cubes in the baking dish in a haphazard way. This method has always worked best for me, creating a perfectly textured dessert every time.

2. PREPARE THE VANILLA CUSTARD SAUCE

To make the perfect vanilla custard sauce, start by combining all the ingredients in a nonstick saucepan. Whisk the mixture thoroughly to break down the eggs. Then, place the pan on the stove over medium-low heat and stir constantly until the butter has fully melted.

A key tip: do not overcook the sauce. It’s tempting to let it thicken on the stove, but remember that it will continue to cook in the oven. We only need the butter to melt and the ingredients to combine. There’s no need to wait for it to boil. Overcooking can lead to scrambled consistency, which we definitely want to avoid.

3. ASSEMBLE AND BAKE

We’re almost there! Now comes the exciting part—pour the luscious custard sauce over the bread in the baking dish, ensuring every piece is lovingly covered. You want the bread to eagerly absorb the custard, but make sure it doesn’t overflow the surface. Set aside about 1.5 to 2 cups of the sauce for later. Gently press down on the bread to guarantee it’s thoroughly soaked in all that rich goodness.

Then, it’s time to work some magic in the oven. Transfer the dish and bake for approximately 40 minutes. As it bakes, keep an eye out for that perfect golden hue and touch it to feel its firmness. But don’t worry if there’s still a subtle wobble when you give it a gentle shake. That’s when you know it’s just right.

4. PREPARE THE VANILLA CREME ANGLAISE

Creme Anglaise is a fancy name for a custard that isn’t too thick and goes well with bread pudding. Here’s an interesting recipe: Use leftover sauce from bread pudding to make crème anglaise! Place the sauce back on the stove over low heat and stir constantly until it begins to thicken. It should coat the back of the spoon, and when you run your finger across it, it should leave a clean line.

Avoid overcooking it. It should not be thick, like custard, but pourable, like cream. When it’s ready, take it off the stove and strain it to remove any lumps. And take it, your vanilla crème Anglaise is ready!

5. SERVE AND ENJOY!

That’s it! You can add some cream Anglaise to the bread pudding, and sprinkle powdered sugar on it. Chop the bread pudding hot, and serve with cream Anglaise. If you want, you can also add some fresh fruits or dry fruits on it so that its taste is doubled. The elegance of the cream Anglaise and the warmth of the bread pudding come together to make a wonderful dessert that everyone will love.

FREQUENTLY ASKED QUESTIONS

Can I make bread pudding with fresh bread, or does it need to be stale?

Yes, you can use fresh bread for bread pudding, but stale bread is usually better because it soaks up the custard mixture more effectively. If you use fresh bread, try toasting it lightly to dry it out a bit first.

Can I use various kinds of bread for this recipe?

Yes, you can use different types of bread for this recipe, such as white, whole wheat, or even brioche. Each type will give a unique flavor and texture to your bread pudding.

Can I include various add-ins in this recipe?

Yes, you can add a variety of mix-ins, such as chocolate chips, raisins, nuts, or fruit, to enhance the flavor and texture of the bread pudding.

Can I refrigerate leftover bread pudding?

Yes, you can refrigerate leftover bread pudding. Once cooled, transfer the bread pudding to an airtight container and place it in the refrigerator. It will stay fresh for up to 3-4 days. When ready to eat, you can enjoy it cold or reheat it in the microwave or oven.

Can I serve vanilla bread pudding with whipped cream?

Certainly! Serving vanilla bread pudding with whipped cream adds a delightful touch of creaminess and richness to the dessert. To serve, simply dollop a generous amount of whipped cream on top of each serving of warm bread pudding. The cool, fluffy texture of the whipped cream complements the warm and comforting flavor of the pudding, creating a perfect balance of flavors and textures. It’s a delicious way to enhance the indulgence of this classic dessert.

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