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Bread pudding is the ultimate comfort dessert, transforming humble ingredients into something truly special. This Best Easy Vanilla Bread Pudding recipe is a must-try, requiring just 8 simple ingredients and 15 minutes of hands-on work. Imagine the cozy flavors of French toast combined with a rich, creamy custard, all topped with a luscious vanilla crème anglaise. It’s a dessert that feels indulgent yet is incredibly easy to make.
I’ve made this recipe countless times, and it’s become a family favorite. The vanilla crème anglaise is the star of the show—it’s silky, fragrant, and takes the bread pudding to a whole new level.
Ingredients and Why They Matter
- Day-Old Bread (6–8 cups cubed): Stale bread absorbs the custard better, creating a soft yet slightly chewy texture. Brioche or King’s Hawaiian rolls are ideal for their richness.
- Unsalted Butter (2 tbsp): Used to grease the baking dish, ensuring the pudding doesn’t stick and adds a subtle richness.
- Eggs (3) and Egg Yolks (2): These create the custard base, giving the pudding its creamy, velvety texture.
- Whole Milk (2 cups): Adds moisture and richness to the custard.
- Heavy Cream (1 cup): Enhances the creaminess and adds a luxurious mouthfeel.
- Granulated Sugar (¾ cup): Sweetens the custard without overpowering the vanilla flavor.
- Vanilla Bean Paste (1 tbsp): Provides a deep, aromatic vanilla flavor. If unavailable, vanilla extract works too.
- Optional: Pinch of Salt: Balances the sweetness and enhances the overall flavor.
Step-by-Step Instructions
- Prepare the Bread:
- Preheat your oven to 350°F (175°C). Butter a 7x11-inch ceramic or glass baking dish. Cut the day-old bread into 1.5–2-inch cubes and arrange them haphazardly in the dish.
- Make the Vanilla Custard Sauce:
- In a medium saucepan, whisk together the eggs, egg yolks, milk, heavy cream, sugar, vanilla bean paste, and a pinch of salt until well combined. Place the saucepan over medium-low heat and cook, stirring constantly, until the butter melts and the mixture is warm but not boiling. This ensures the custard is smooth and lump-free.
- Assemble the Bread Pudding:
- Pour the custard sauce over the bread cubes, making sure all the bread is soaked. Reserve about 1.5–2 cups of the custard for the crème anglaise. Gently press the bread down with a spatula to help it absorb the custard evenly.
- Bake the Pudding:
- Bake in the preheated oven for 40 minutes, or until the top is golden brown and the center is slightly wobbly. This ensures a creamy interior with a crisp, caramelized top.
- Prepare the Crème Anglaise:
- While the pudding bakes, return the reserved custard to the stove over low heat. Stir constantly until it thickens slightly and coats the back of a spoon. Strain the sauce through a fine-mesh sieve to remove any lumps, ensuring a silky-smooth texture.
- Serve and Enjoy:
- Let the bread pudding cool slightly before slicing. Serve warm with the vanilla crème anglaise drizzled over the top or on the side. For an extra touch, dust with powdered sugar or add a scoop of vanilla ice cream.
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The vanilla crème anglaise is my favorite part of this recipe. It’s so smooth and fragrant, and it pairs perfectly with the warm, custardy bread pudding. Every time I make it, the bowl is always scraped clean!
Serving Suggestions
With Toppings: Drizzle with caramel sauce, melted chocolate, or a sprinkle of cinnamon sugar. On the Side: Serve with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries for a refreshing contrast. For Breakfast: Enjoy leftovers warm with a cup of coffee for a decadent morning treat.
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This Best Easy Vanilla Bread Pudding is a dessert that feels both nostalgic and luxurious. It’s simple enough for a weeknight treat yet elegant enough for a special occasion. The combination of warm, custardy bread and silky vanilla crème anglaise is simply irresistible. Give it a try—it might just become your new favorite dessert!
Frequently Asked Questions
- → Can I use fresh bread instead of day-old bread?
- Yes, you can use fresh bread. Just cut it into cubes and bake at 350°F for 3-5 minutes to dry it out slightly.
- → Can I make this bread pudding ahead of time?
- Yes, you can prepare the bread pudding a day in advance. Store it covered in the fridge and bake it when ready to serve.
- → What can I serve with bread pudding?
- This bread pudding pairs perfectly with vanilla creme anglaise, whipped cream, or a scoop of vanilla ice cream.
- → Can I make this recipe gluten-free?
- Yes, simply use gluten-free bread instead of Hawaiian rolls or brioche.
- → How do I store leftover bread pudding?
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.