Bread pudding is a timeless, comforting dessert that combines simple ingredients to create a rich and flavorful dish. This particular recipe elevates the classic by incorporating both whole milk and evaporated milk, giving the pudding a creamy texture that’s perfectly balanced by the warm spices of cinnamon and nutmeg. The addition of raisins adds a delightful burst of sweetness, while the butter enriches the dish, ensuring that each bite is indulgently smooth.
What truly sets this bread pudding apart is the homemade vanilla sauce that accompanies it. A luscious blend of heavy whipping cream, butter, and condensed milk, this sauce enhances the dessert with its velvety richness and fragrant vanilla notes. The sauce thickens beautifully as it simmers, providing a perfect finishing touch when poured over the warm pudding. It’s a dynamic pairing that makes every spoonful a treat.
Perfect for family gatherings or special occasions, this bread pudding with vanilla sauce offers both comfort and elegance. The simple ingredients are transformed into something extraordinary through thoughtful preparation and a little patience. Whether served for a cozy winter dessert or a holiday celebration, this dish is sure to impress and satisfy everyone’s sweet tooth.
Ingredients
For Pudding
3 ½ cups cubes from White Bread slices
1 ½ cups Whole Milk
½ cup Evaporated Milk
3 tbsp Condensed Milk
2 eggs at room temperature
½ cup Raisins
1/3 cup + 3 tbsp butter at room temperature
1/3 cup Granulated Sugar
½ tsp Nutmeg powdered
½ tsp Cinnamon powdered
1 tsp vanilla
For Vanilla Sauce
2/3 cup Heavy Whipping Cream
1/3 cup butter at room temperature
½ cup Confectionary Sugar
2 tbsp Condensed Milk
1 tbsp vanilla
Instructions
For Pudding
Start with preheating the oven at 350-degrees F.
In a large mixing bowl, toss together cubed white bread slices and the raisins.
In a saucepan, mix milk and sugar.
Place the saucepan over the stove at low to medium heat. Let it simmer until the sugar is dissolved.
Remove the saucepan from heat and add butter into it. Mix until the butter is dissolved.
Pour the milk mixture over the bread and sit for 8 to 10 minutes.
Mix condensed milk, evaporated milk, eggs, nutmeg, cinnamon, and vanilla in a separate bowl.
Pour egg mixture over the bread and gently toss it.
Pour the entire mixture into a 9 by 11 casserole dish.
Cut the 3 tbsp of butter into small pieces. Spread them over the pudding.
Bake the pudding for 35 to 45 minutes or until the top is golden and crusty.
For Vanilla Sauce
Pour in the cream, butter, sugar, and condensed milk in a clean saucepan.
Shimmer it on low to medium heat until everything is well combined.
Remove the sauce from the heat as soon as the sauce starts to thicken, which will take around 8 minutes.
Add vanilla to the sauce.
Serve the servings of the warm pudding with the topping of the warm vanilla sauce. Enjoy!
