Cozy Bread Pudding in Casserole with Vanilla Sauce Recipe

Warm memories of grandma’s kitchen dance through my mind whenever I think about bread pudding, a comforting dessert that whispers sweet nostalgia.

My grandmother would carefully rescue day-old bread, understanding its hidden potential for something magical.

Soft, custardy textures mingle with delicate spices, creating a symphony of flavor that feels like a warm embrace.

Each bite tells a story of resourceful cooking and love stirred into every ingredient.

Humble ingredients transform into an elegant dessert that surprises and delights even the most discerning palate.

Creamy, rich, and wonderfully indulgent, this recipe promises to become your new favorite comfort food.

Prepare to fall in love with a dessert that turns simple ingredients into pure culinary magic.

Why Bread Pudding with Vanilla Sauce Feels So Comforting

• A Classic Dessert Made Simple
• Transform stale bread into a decadent dessert with just a few simple ingredients and basic kitchen skills. No fancy techniques required, making it perfect for home cooks of all levels.
• Ready in under an hour, this bread pudding delivers maximum deliciousness with minimal time investment. Perfect for last-minute dessert cravings or unexpected guests.
• Captures the cozy essence of home-style cooking, bringing memories of grandma's kitchen to your table. Delivers comforting flavors that unite generations around a single dish.
• Turns leftover bread into a luxurious dessert, saving money while creating something truly special. Economical ingredients combined with simple technique make this a wallet-friendly treat.

Ingredients for Bread Pudding in a Casserole Dish

Main Ingredients:

Bread: The base of the pudding, providing texture and structure. Stale or day-old bread works best for better absorption.

Milk and Heavy Cream: Create a rich, creamy custard base. Full-fat dairy ensures a luxurious texture.

Eggs: Bind the pudding and add richness. Fresh eggs at room temperature mix more smoothly.

Sugar: Adds sweetness and helps caramelize the top. Regular granulated sugar is ideal.

Flavor Enhancers:

Vanilla Extract: Provides warm, sweet flavor. Pure vanilla extract offers the best taste.

Cinnamon and Nutmeg: Warm spices that add depth and complexity. Freshly ground spices have more intense flavor.

Raisins: Optional ingredient for added sweetness and texture. Golden or dark raisins work well.

Finishing Touches:

Butter: Adds richness and helps create a golden brown top. Unsalted butter allows better control of saltiness.

Nonstick Spray or Butter: Prevents sticking and helps with easy removal. Use a light coating for best results.

How to Bake Bread Pudding with Warm Vanilla Sauce

Step 1: Prep the Oven and Dish

Warm up your oven to 350°F. Grab a 9×13-inch casserole dish and give it a quick coat of butter or nonstick spray to prevent sticking.

Step 2: Arrange Bread Base

Toss your bread cubes into the prepared dish. Want to add some extra sweetness? Sprinkle raisins across the bread for a burst of flavor.

Step 3: Whip Up the Creamy Custard

• Whole milk
• Heavy cream
• Eggs
• Granulated sugar
• Vanilla extract
• Ground cinnamon
• Nutmeg (optional)

Whisk everything together until the mixture becomes silky smooth and well blended.

Step 4: Layer and Soak

Gently pour the custard over the bread cubes, making sure every piece gets a nice bath. Press down softly to help the bread soak up all that delicious liquid. Drizzle melted butter across the top for extra richness.

Step 5: Bake to Golden Perfection

Let the pudding rest for 10 minutes to fully absorb the custard. Slide the dish into the preheated oven and bake for 40-45 minutes. You’ll know it’s ready when the top turns a gorgeous golden brown and the center feels set.

Step 6: Cool and Serve

Remove from the oven and let it cool for a few minutes. The pudding will be irresistibly warm and inviting.

Vanilla Sauce

Step 7: Create the Heavenly Sauce

• Butter
• Powdered sugar
• Vanilla extract
• Heavy cream

Stir over low heat until smooth and warm.

Step 8: Drizzle and Enjoy

Pour the luscious vanilla sauce over each serving. Dive into a slice of pure comfort and indulgence!

Tips for Getting That Golden-Top Bread Pudding

• Bread Absorption Trick: Stale or day-old bread works best for bread pudding, as it soaks up the custard mixture more effectively without becoming mushy.
• Customization Boost: Experiment with mix-ins like chocolate chips, chopped nuts, or dried cranberries to add extra flavor and texture to your bread pudding.
• Even Soaking Method: Gently press down the bread cubes when adding the custard to ensure every piece gets thoroughly coated and absorbs the liquid evenly.
• Temperature Check: Use an instant-read thermometer to confirm the pudding's internal temperature reaches 160F, ensuring the eggs are fully cooked and the dish is safe to eat.
• Sauce Serving Tip: Warm the vanilla sauce just before serving to enhance its silky texture and create a delightful contrast with the slightly cooled bread pudding.

Store and Reheat Bread Pudding Like a Pro

• Store leftover bread pudding in an airtight container for up to 4 days, ensuring it's completely cooled before sealing.
• Wrap individual portions tightly in plastic wrap and aluminum foil, then freeze for 23 weeks. Label with the date for easy tracking.
• Preheat oven to 350F, place pudding in a baking dish, cover with foil, and warm for 1520 minutes until heated through.
• Zap individual servings for 3045 seconds, checking midway to prevent overheating and maintain the pudding's soft texture.

What to Pair with Bread Pudding and Sauce

• Sweet Wine Complement: Pair this rich bread pudding with a sweet dessert wine like Moscato or Late Harvest Riesling. The wine's honeyed notes will beautifully enhance the pudding's warm, comforting flavors.
• Serve alongside a scoop of vanilla bean ice cream. The cold, smooth ice cream creates a delightful temperature contrast with the warm, custardy pudding.
• Sprinkle additional ground cinnamon or nutmeg on top just before serving. These warm spices will intensify the existing aromatic notes and add an extra layer of depth to each bite.
• Enjoy with a hot cup of dark roast coffee or espresso. The robust coffee will cut through the pudding's sweetness and provide a sophisticated counterpoint to the dessert's richness.

Flavor Twists for Classic Bread Pudding

• Gluten-Free Delight: Replace regular bread with gluten-free bread cubes and ensure all ingredients are certified gluten-free for those with wheat sensitivities.
• Dairy-Free Comfort: Swap milk and heavy cream with coconut milk or almond milk, using plant-based butter alternatives to create a creamy, lactose-free version.
• Low-Sugar Option: Substitute sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the classic bread pudding flavor profile.
• Vegan Bread Pudding: Use silken tofu instead of eggs, coconut milk for creaminess, and maple syrup as a natural sweetener, creating a completely plant-based dessert.

Bread Pudding In Casserole With Vanilla Sauce Recipe

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4.8 from 8 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Homemade bread pudding delivers classic comfort with rich custard and spiced warmth from traditional French countryside kitchens. Drizzled vanilla sauce creates a luxurious finish that promises delightful moments of pure culinary pleasure.

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Ingredients

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Main Ingredients:

• 6 cups (about 12 slices) day-old bread, cubed (e.g., brioche, challah, or French bread)
• 3 large eggs
• 3 cups (750 ml) whole milk
• 1 cup (240 ml) heavy cream

Flavor Enhancers:

• ¾ cup (150 g) granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)

Additional Ingredients:

• ½ cup (75 g) raisins (optional)
• 2 tablespoons unsalted butter, melted

Vanilla Sauce Ingredients:

• ½ cup (120 ml) heavy cream
• ½ cup (120 ml) whole milk
• ¼ cup (50 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter
• 1 teaspoon cornstarch
• 1 tablespoon water

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Instructions

1. Prepare the baking vessel by lightly coating a 9×13-inch casserole with a thin layer of butter or cooking spray, ensuring complete coverage to prevent sticking.
2. Systematically distribute bread cubes across the greased dish, creating an even layer that will serve as the foundation for the pudding.
3. Sprinkle raisins uniformly over the bread cubes, guaranteeing each slice will have a delightful burst of sweetness.
4. Create a rich custard base by vigorously whisking milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg in a spacious mixing bowl until the mixture achieves a silky, homogeneous consistency.
5. Carefully cascade the custard mixture over the bread, gently pressing down to facilitate maximum liquid absorption, allowing the bread to become thoroughly saturated.
6. Drizzle melted butter across the surface, which will contribute to a golden, crisp top during baking.
7. Allow the pudding to rest for 10 minutes, enabling the bread to fully soak up the flavorful custard.
8. Position the casserole in a preheated 350°F (175°C) oven and bake for 40-45 minutes, watching for a rich golden-brown surface and a set center.
9. Remove from the oven and permit the pudding to cool slightly, which will help it maintain structural integrity when serving.

Notes

• Toast bread cubes lightly before mixing to enhance their texture and prevent sogginess, creating a more crisp and delightful pudding.
• Experiment with different bread types like brioche or challah for richer, more luxurious flavor profiles that elevate the classic dessert.
• Substitute dairy milk with almond or coconut milk for a lactose-free version that maintains the creamy, indulgent character of the original recipe.
• Add a splash of bourbon or rum to the custard mixture for an adult twist that deepens the bread pudding’s complexity and warmth.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 366
• Sugar: 24 g
• Sodium: 190 mg
• Fat: 21 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 86 mg