Bread Pudding With Vanilla Sauce
Warm bread pudding with raisins and nutmeg, topped with rich vanilla sauce. Perfect comfort food for dessert gatherings or cozy family dinners.
Ingredients
Instructions
- Combine eggs, sugar, brown sugar, and ground nutmeg in a bowl; stir well.
- Add melted butter and whipping cream to the mixture; mix thoroughly.
- Gently fold in the cubed French bread and raisins until evenly coated.
- Pour the mixture into a lightly greased 2-quart deep baking dish.
- Bake at 375°F (190°C) for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning.
- Let stand for 10 minutes before serving warm with vanilla sauce.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or vanilla extract to the egg mixture. You can substitute half of the whipping cream with milk for a lighter version. If you prefer a different dried fruit, feel free to use chopped dried apricots or cranberries instead of raisins. This bread pudding can be made with leftover bread for a great way to reduce waste.
Serving Suggestions
Serve warm, drizzled with vanilla sauce for a delightful dessert experience. This bread pudding pairs beautifully with a scoop of vanilla ice cream for added creaminess. For a festive touch, garnish with fresh berries or a dusting of powdered sugar. Explore more American recipes for a complete meal or a delicious brunch option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in the microwave for about 30 seconds, or until warmed through. You can also reheat in the oven at 350°F (175°C) for about 10-15 minutes, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Pudding With Vanilla Sauce contains roughly 1213 calories, with 11g protein, 195g carbohydrates, and 49g fat. It is an excellent source of dietary fiber (101% of the Daily Value), iron (31% of the Daily Value), and calcium (26% of the Daily Value), and a good source of potassium. It also contributes 28g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of bread for this recipe?
Yes, you can use different types of bread such as challah, brioche, or even whole grain bread for a healthier option. Each type will impart its own unique flavor and texture, making the dish versatile.
Is it possible to make this bread pudding ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just pour it into the baking dish before baking on the day you plan to serve it. This allows the flavors to meld together beautifully.
What can I do if my bread pudding turns out too dry?
If your bread pudding is dry, you can serve it with extra vanilla sauce or a drizzle of cream to add moisture. For future batches, ensure the bread is well-coated with the egg mixture before baking and consider reducing the baking time slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).