Old-Fashioned Bread Pudding with Vanilla Sauce

by HomeCooking
Prep: 35m
Cook: 45m
dessert
Old-Fashioned Bread Pudding with Vanilla Sauce - Image

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Ingredients
Servings:15
2largeeggs
2largeegg yolks
2 1/4cuphalf-and-half cream
2cupwhole milk
1/2cupbutter
1/4cupsugar
1tablespoonvanilla extract
1 1/2teaspoonground cinnamon
1/2teaspoonground nutmeg
1/4teaspoonsea salt
20dinner rolls
3tablespoonbrown sugar
1cupbutter
1cupbrown sugar
1cuphalf-and-half cream
2teaspoonvanilla extract
1/4teaspoonsea salt
1/8teaspoonbaking soda
Nutrition Facts

Per serving

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Instructions
  1. 1

    Preheat and Prep

    Heat your oven to 350°F and grease a 13x9-inch baking dish. Cut the dinner rolls into 1-inch cubes. If they're still soft and fresh, spread them on a baking sheet and dry them out in the oven for 5 to 10 minutes first — dry bread soaks up custard far better than soft bread, and that makes all the difference.

  1. 2

    Mix the Custard

    In a large bowl, whisk together the eggs, egg yolks, 2¼ cups half-and-half, whole milk, ½ cup melted butter, sugar, 1 tablespoon vanilla extract, cinnamon, nutmeg, and ¼ teaspoon salt until everything is smooth and fully blended. Take your time beating those yolks in — you don't want scrambled-egg pockets in your custard.

  2. 3

    Soak the Bread and Bake

    Add the bread cubes to the custard and gently toss until every piece is coated. Transfer to the greased baking dish and sprinkle the top with 3 tablespoons brown sugar. Let it stand for about 15 minutes so the bread can really drink up that custard. Then bake for 40 to 45 minutes, until the pudding is puffed and a knife inserted in the center comes out clean.

  3. 4

    Make the Vanilla Sauce

    While the pudding bakes, melt 1 cup butter in a heavy saucepan over medium heat. Add 1 cup brown sugar and stir until dissolved. Gradually pour in 1 cup half-and-half, stirring as you go, then bring to a boil. Reduce heat and simmer, stirring constantly, for 15 to 20 minutes until the sauce thickens up nicely. Remove from heat and stir in 2 teaspoons vanilla extract, ¼ teaspoon salt, and the baking soda — it'll foam just a little, and that's exactly right.

  4. 5

    Serve

    Scoop or slice the warm bread pudding into bowls and pour that golden vanilla sauce generously over the top. Serve right away. Leftovers keep in the fridge for up to 4 days — reheat covered in the microwave at 50% power for 2 to 3 minutes.

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Old-Fashioned Bread Pudding with Vanilla Sauce

Created by: HomeCooking

Prep Time: 35m
Cook Time: 45m
Servings: 15

Ingredients

  • 2 large eggs
  • 2 large egg yolks
  • 2 1/4 cup half-and-half cream
  • 2 cup whole milk
  • 1/2 cup butter
  • 1/4 cup sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 20 dinner rolls
  • 3 tablespoon brown sugar
  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup half-and-half cream
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon baking soda

Instructions

  1. Preheat and PrepHeat your oven to 350°F and grease a 13x9-inch baking dish. Cut the dinner rolls into 1-inch cubes. If they're still soft and fresh, spread them on a baking sheet and dry them out in the oven for 5 to 10 minutes first — dry bread soaks up custard far better than soft bread, and that makes all the difference.
  2. Mix the CustardIn a large bowl, whisk together the eggs, egg yolks, 2¼ cups half-and-half, whole milk, ½ cup melted butter, sugar, 1 tablespoon vanilla extract, cinnamon, nutmeg, and ¼ teaspoon salt until everything is smooth and fully blended. Take your time beating those yolks in — you don't want scrambled-egg pockets in your custard.
  3. Soak the Bread and BakeAdd the bread cubes to the custard and gently toss until every piece is coated. Transfer to the greased baking dish and sprinkle the top with 3 tablespoons brown sugar. Let it stand for about 15 minutes so the bread can really drink up that custard. Then bake for 40 to 45 minutes, until the pudding is puffed and a knife inserted in the center comes out clean.
  4. Make the Vanilla SauceWhile the pudding bakes, melt 1 cup butter in a heavy saucepan over medium heat. Add 1 cup brown sugar and stir until dissolved. Gradually pour in 1 cup half-and-half, stirring as you go, then bring to a boil. Reduce heat and simmer, stirring constantly, for 15 to 20 minutes until the sauce thickens up nicely. Remove from heat and stir in 2 teaspoons vanilla extract, ¼ teaspoon salt, and the baking soda — it'll foam just a little, and that's exactly right.
  5. ServeScoop or slice the warm bread pudding into bowls and pour that golden vanilla sauce generously over the top. Serve right away. Leftovers keep in the fridge for up to 4 days — reheat covered in the microwave at 50% power for 2 to 3 minutes.

Notes & Tips

Bread pudding is the kind of dessert that proves good cooking doesn't need fancy ingredients — just good bread and a little patience. The real secret is DRY bread. If your rolls are still fresh and squishy, please take five minutes to dry them out in the oven first. Soggy bread makes for a gummy pudding, and we don't do gummy around here. I've made this with leftover French bread, brioche, and even hot dog buns in a pinch — they all work beautifully. The rule is simple: if it makes good French toast, it makes good bread pudding. That vanilla sauce is the true showstopper of this whole dish. Don't rush it — let it simmer low and slow until it thickens up proper. Once you drizzle it over a warm bowl of pudding, you're going to want to make a double batch next time. You've been warned.