Last Updated on September 9, 2023 by My Back Kitchen
When it comes to satisfying desserts that bring warmth and nostalgia, few can compare to the comforting embrace of a well-made bread pudding with a vanilla sauce. This timeless treat has been enjoyed for centuries, with variations found in culinary traditions around the world. With its humble origins and versatile nature, bread pudding continues to win hearts with its rich, custardy texture and delightful blend of flavors.
Bread pudding’s history can be traced back to ancient times when frugal cooks sought ways to repurpose stale bread and avoid waste. By combining leftover bread with milk, eggs, and sweeteners, they created a humble yet delicious dessert that has stood the test of time. As culinary techniques and flavors evolved, bread pudding transformed into a beloved dessert enjoyed worldwide.
At the heart of any bread pudding recipe lies the essential trio of bread, custard, and flavorings. Stale or day-old bread is typically used, providing a perfect base for absorbing the luscious custard mixture. The custard is made by combining eggs, milk or cream, sugar, and a touch of vanilla or other flavorings. The bread is then soaked in the custard, allowing it to absorb the flavors and become moist and tender. Additional ingredients, such as fruits, nuts, chocolate, or spices, can be incorporated to elevate the taste and add delightful surprises.
One of the charms of bread pudding is its adaptability. While the classic version features simple ingredients, it leaves ample room for creativity and personalization. Whether you prefer a traditional bread pudding with a dash of cinnamon or a modern twist with exotic fruits and artisanal bread, the possibilities are endless. This versatility makes bread pudding an ideal dessert to showcase seasonal ingredients and experiment with new flavor combinations.
Bread pudding can be enjoyed warm or at room temperature, making it a versatile dessert for any occasion. Serve it as is or complement it with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of powdered sugar. For an extra touch of indulgence, pair it with a scoop of ice cream or a tangy fruit compote. The contrast between the creamy pudding and the accompanying elements creates a symphony of flavors that delights the palate. Our preference is serving bread pudding with a vanilla sauce (Crème Anglaise).
In a world of intricate and elaborate desserts, bread pudding stands as a testament to the beauty of simplicity and tradition. Its humble origins, creamy texture, and endless variations make it a cherished treat for all generations. Whether you’re seeking comfort on a chilly evening or aiming to impress guests with a timeless dessert, bread pudding is the perfect choice. So, gather your ingredients, embrace the art of repurposing, and embark on a journey to create a bread pudding that will warm hearts and bring smiles to those fortunate enough to savor it. Enjoy!
Bread Pudding with Vanilla Sauce
- 1/2 loaf french bread torn into pieces
- 2 1/2 cups whole milk
- 1/2 cup golden raisins
- 1/2 cup cream sherry
- 4 whole large eggs
- 4 large egg yolks
- 4 large egg whites
- 3/4 cup granulated sugar
- 1/2 cup coconut
- 1 Tbsp. unsalted butter
- 1/4 tsp. cream of tarter
- 1 cup powder sugar
- Pre-heat oven to 350 degrees.
- Butter a 9×12 baking dish and set aside.
- Tear up bread into pieces and soak in the milk for 5 minutes. Heat the sherry until simmering and pour over golder raisins. Set aside. Beat together the 4 whole eggs and 4 egg yolks. Add the coconut, sugar, and vanilla. Pour over bread. Add the warm sherry and raisins to the bread mixture. Pour melted butter and peaches and stir until combined.
- Bake for 45 minutes. While the bread pudding is baking, beat egg whites until slightly fluffy. Add cream of tarter and slowly add in sifted powder sugar until stiff peaks form. Gently spread the egg whites over bread pudding and cook until egg whites have browned.
- 3 egg yolks
- 3 Tablespoons granulated sugar
- 1 pinch table salt
- 1 vanilla bean split or 1 teaspoon vanilla bean paste
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- In a small saucepan, combine egg yolks, sugar and pinch of salt. Whisk until light in color.
- Heat milk and heavy cream (do not boil) and vanilla. Slowly add milk mixture into the egg mixture whisking constantly.
- Once all the milk is added place the saucepan over low heat and stir constantly until the custard thickens and forms a thin coat on the back of the spoon.
- Remove from heat and transfer custard to another container to cool. Once cool, refrigerate until ready to use.