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There's nothing quite like bread pudding for pure comfort food—it turns basic ingredients into something amazing. This Heavenly Classic Vanilla Bread Pudding needs just 8 everyday items and takes only 15 minutes to put together. Think of it as fancy French toast mixed with smooth custard, finished with a velvety vanilla sauce. It's super tasty but won't keep you slaving in the kitchen forever.
I've whipped this up so many times I could do it blindfolded. My family begs for it now. The vanilla sauce is what makes it special—it's smooth, fragrant, and completely changes how you think about bread pudding.
What Goes In And Why It Works
- Stale Bread (6–8 cups cubed): Older bread soaks up all that custard goodness better. Try using brioche or those sweet King's Hawaiian rolls for extra yumminess.
- Unsalted Butter (2 tbsp): Stops everything from sticking and adds a nice buttery taste to the edges.
- Eggs (3) and Egg Yolks (2): These guys create that wonderful pudding-like middle that's so satisfying.
- Whole Milk (2 cups): Brings moisture and richness to every bite.
- Heavy Cream (1 cup): Makes everything extra silky and indulgent.
- Granulated Sugar (¾ cup): Adds just enough sweetness without drowning out the vanilla flavor.
- Vanilla Bean Paste (1 tbsp): Gives that deep, real vanilla kick. Regular vanilla extract works too if that's what you've got.
- Optional: Pinch of Salt: Perks up the sweet flavors and makes everything taste more interesting.
How To Make It Happen
- Get The Bread Ready:
- Turn your oven on to 350°F (175°C). Grab a 7x11-inch ceramic or glass dish and butter it up. Cut your day-old bread into chunky 1.5–2-inch pieces and toss them into the dish.
- Mix Up The Vanilla Sauce:
- Grab a pot and throw in the eggs, egg yolks, milk, heavy cream, sugar, vanilla bean paste, and that tiny bit of salt. Whisk it all together. Put it on medium-low heat and keep stirring until everything warms up but doesn't boil. This stops it from getting lumpy.
- Put It All Together:
- Pour most of the sauce over your bread chunks. Save about 1.5–2 cups for later. Press the bread down a bit with a spatula so it soaks up all that goodness.
- Into The Oven:
- Let it bake for 40 minutes until the top turns golden and the middle still jiggles a little bit. You want that perfect mix of crispy top and soft middle.
- Make The Special Sauce:
- While that's cooking, take your leftover sauce mix and cook it on low heat. Keep stirring until it gets a bit thicker and sticks to the back of your spoon. Run it through a strainer to catch any bits, so it's super smooth.
- Time To Eat:
- Let it cool down a bit before you cut into it. Pour that smooth vanilla sauce over the top or serve it on the side. Feel fancy? Add some powdered sugar or a scoop of ice cream.
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I can't get enough of that vanilla sauce. It's incredibly silky and aromatic, matching perfectly with the warm, custardy pudding. Whenever I bring this out, folks scrape their plates clean!
Ways To Serve It Up
Extra Goodies: Pour some caramel, drizzle melted chocolate, or sprinkle cinnamon sugar on top. Perfect Partners: Add vanilla ice cream, whipped cream, or fresh berries for a nice contrast. Morning Treat: Heat up leftovers with your morning coffee for a special breakfast.
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This Heavenly Classic Vanilla Bread Pudding brings together the best of comfort food and fancy desserts. It's easy enough for a Tuesday night but special enough for your biggest celebrations. Once you taste that warm, custardy bread with the silky vanilla sauce, you'll be hooked. Give it a shot—you might find yourself making it every week!
Frequently Asked Questions
- → Can I use bread that's fresh instead of day-old?
- Sure thing! If you're using fresh bread, just cut it up and pop it in the oven at 350°F for 3-5 minutes to dry it a little.
- → Is it okay to make this pudding the day before?
- Absolutely! You can get everything ready and keep it covered in your fridge overnight. Just bake it when you want to eat it.
- → What goes well with this pudding?
- This pudding tastes amazing with vanilla creme anglaise, a dollop of whipped cream, or some vanilla ice cream on the side.
- → Can I make a version that's gluten-free?
- For sure! Just swap out the Hawaiian rolls or brioche with your favorite gluten-free bread.
- → How do I keep any leftovers?
- Put any extra pudding in a container with a tight lid and keep it in the fridge for up to 3 days. Warm it up in your microwave or oven before eating.