Warm Bread Pudding With Vanilla Sauce

  A simple and easy way to enjoy leftover bread generously drizzled with a quick and delicious vanilla sauce.

Learning to bake bread is definitely not a one time task nor for the faint-hearted. All you need is practice, practice and more practice!!  You will end up with bread everywhere. So what do you do with all that leftover bread? The obvious way I know is to make the yummiest bread pudding!

So this time I was obsessed with baking warm, buttery, gooey cinnamon rolls. But to get the perfect flavour and texture for these rolls I had to make it quite a few times. The only way to use up all these leftover baked cinnamon rolls was to bake another bread pudding! But this time drizzled it with a super easy 10 minute Vanilla sauce which was the perfect finishing touch to this super moist delicious pudding.

By the way, you can get the perfected recipe to The BEST homemade cinnamon rolls here. You can also try the savoury version, the Paneer tikka rolls.

Bread pudding is a very versatile dessert with an easy and straightforward process. This recipe can be made ahead which makes it a truly awesome brunch recipe for your weekend.

The thing I love the most about this bread pudding recipe – it is extremely easy to customize it.

Here is a list of suggested add-ins to this bread pudding recipe. You can add either one or combine two flavours according to your taste.

• A teaspoon of orange zest
• A couple of tablespoons of dry fruits
• Quarter cup nuts – pecans almonds, walnuts
• A couple of tablespoons of bourbon if you want to enjoy a boozy weekend!
• A pinch of Cardamom
• A quarter teaspoon of nutmeg
• A handful of chocolate chips
• Or you can even replace the bread with cinnamon rolls or donuts!

In a nutshell

Tips to make a deliciously moist bread pudding with leftover bread

• To get the bread ready, slice them into pieces of at least 2 X 2 inches. Always toast or bake the bread before soaking it in the custard. This process helps the bread to absorb all the creamy goodness from the custard and retain its great texture. If the bread is crumbled they tend to become mushy.
• To bake the bread instead of toasting, slice the bread into 2” X 2” pieces. Arrange them on a baking tray and bake for about 10 minutes at 170°C (350°F).
• If by any chance you happen to have leftovers, cover with plastic wrap and chill for up to 3 days. When you want to enjoy a slice, warm it in the microwave for half a minute on medium-high before serving.
• The vanilla sauce can be chilled for up to a week. Before using, leave it on the counter for 10 minutes and then drizzle on warm bread pudding.
• The vanilla sauce tastes best when pure vanilla essence or vanilla bean is used. Just substitute the extract for one split and seeded vanilla bean.
• To make bread pudding with leftover donuts reduce the sugar to ¼ cup.
• For making the bread pudding with leftover cinnamon rolls reduce the sugar to ¼ cup and completely eliminate the cinnamon and butter from the given recipe.
• Soak the bread pudding overnight to help the bread and raisins soak up all the wonderful flavours from the custard. But if you are in a hurry to have some, soak the bread for a minimum of one hour.

This delectable bread pudding tastes best when eaten warm and fresh of the oven.

If you have tried the amazing pudding recipe don’t forget to comment and let me know how they turned out. Also, don’t forget to tag me on @kitchenthrills on Instagram!

Print Recipe

Warm Bread Pudding With Vanilla Sauce

(6 votes, average: 3.67 out of 5)

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Serves: 8 X 8 inches baking dish

Prep Time: 10 minutes – Cooking Time: 50 minutes

A simple and easy way to enjoy leftover bread drizzled with a quick and delicious vanilla sauce.

Ingredients

• For the Bread pudding
• 475 grams bread
• 65 grams raisins
• 1 tablespoon butter, melted
• 3 eggs
• 1 tablespoon vanilla essence
• 70 grams sugar + 2 tablespoons sugar
• 1 ⅓ cup milk, lukewarm
• ½ teaspoon cinnamon powder
• For the sauce
• 80 grams brown sugar
• 1 tablespoon all-purpose flour
• ¼ teaspoon cinnamon powder
• 1 egg, lightly beaten
• 1 ½ cup milk

Instructions

Bread Pudding

1

Butter a baking dish of 8” X 8” size and set aside.

2

Toast bread and slice them into 2" X 2" pieces.

3

Toss the bread with the butter and raisins. Place them in the baking dish.

4

In a medium bowl, whisk eggs and 70 grams of sugar until frothy.

5

Stir in the vanilla and milk. Pour the mixture on the bread.

6

Using a fork, lightly press the slices to make sure all the pieces are wet.

7

Cover with a plastic wrap and chill overnight or for a minimum of one hour before baking.

8

Preheat the oven to 170°C (350°F).

9

Take the bread pudding out and leave it on the counter for 10 minutes.

10

In a small bowl, mix in 2 tablespoons of sugar and cinnamon.

11

Just before baking, sprinkle the sugar mixture on top of the pudding.

12

Bake the bread pudding for 50 minutes or until the top springs back when touched. While the pudding is baking, get the sauce ready.

Vanilla sauce

13

In a saucepan, combine the ingredients needed for the sauce.

14

On low heat, keep stirring for about 10 minutes or until the sauce thickens and coats the spoon.

15

Remove from heat and set aside. Before serving, strain the sauce for a silky smooth texture and transfer it to a serving cup.

16

Serve the bread pudding warm drizzled with the vanilla sauce.

Notes

Bread pudding tastes best when warm and fresh from the oven.