Bread Pudding with Vanilla Bean Sauce
I didn’t grow up eating bread pudding, it just wasn’t a thing in our family. Now, it certainly IS a thing in my own family. Even though the ingredients here are pretty traditional for a basic bread pudding, there are a couple of additions to add some flair. Soaking the raisins in a flavorful liquid (apple cider in this recipe) adds some extra oomph and flavor to the raisins. Vanilla bean adds some yummy undertones, too.
Bread pudding’s humble beginnings have not faded over time, but have evolved into satisfying and luscious desserts. Its core recipe of bread soaked in a liquid (usually dairy) with the addition of sugar is still the basis of every bread pudding recipe. Once created out of necessity and resourcefulness, bread pudding evolved into a wonderful and quite simple dish to make. It began as a means of using up leftover, stale bread at a time when food was scarce. If the last heel of bread in the house was too stiff to chew, you could always add a bit of warm liquid and sugar to it and make it new again. You can read a great article expounding on this classic dessert here.
Vanilla bean paste… ah… one of my favorite things in the world. The consistency is similar to a thick syrup, like honey. Flecked with the beans from the vanilla pods, this paste is perfect in homemade vanilla ice cream, cheesecakes, and anywhere you want the fragrance and taste of vanilla. I have seen recipes online for DIY vanilla bean paste, but the amount of beans needed is quite a bit. Good quality beans are pricey. It’s more affordable to purchase a good, well-proven brand than making it yourself, but hey, knock yourself out if you’re wanting to give it a try!
Also, check out my Chocolate Bread Pudding if you love this recipe. It is out of this world delicious!
Bread Pudding with Vanilla Bean Sauce
Ingredients
- 14 ounces Brioche loaf, cut into 1" cubes, see Notes
- 4 large eggs
- 2 1/2 cups half and half
- 1/4 cup light brownn sugar
- 1/4 cup granulated sugar, or Vanilla Sugar, see Notes
- 1 tablespoon vanilla bean paste
- 1/2 cup golden raisins
- 3/4 cup apple cider, see Notes
- 2 tablespoons unsalted butter, melted
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
Vanilla Bean Sauce:
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar, or Vanilla Sugar, see Notes
- 1/2 cup heavy cream
- 1 teaspoon vanilla bean paste
Instructions
- In a small bowl, add the raisins and pour the apple cider to cover. Set aside to reconstitute.
- In a large mixing bowl add the eggs and whisk to lightly scramble. Add the half and half, two sugars, vanilla bean paste, melted butter, and spices. Whisk again to combine all ingredients well.
- Add the cubed brioche to the wet mixture and gently toss to coat all pieces evenly. Set aside for 20 minutes.
- Preheat the oven to 350 degrees. Butter a 9×9” baking dish.
- Drain the raisins and add them to the bread mixture. Very gently combine, as to not break apart the bread cubes.
- Scrape the bread pudding mixture into the buttered baking dish and bake in the preheated oven for 45 to 50 minutes, or until it is slightly browned and cooked, but still a little gooey in the middle. **During the last 15 minutes of baking, make the sauce. See instructions following.
- Remove the bread pudding from the oven and allow to cool slightly before serving with the Vanilla Bean Sauce.
Vanilla Bean Sauce:
- In a small saucepan over medium heat, melt the butter with the sugar. Stir until the sugar is dissolved.
- Lower the heat and stir in the heavy cream and vanilla bean paste. Stir well to combine all the ingredients completely. Keep warm until ready to serve. (If not using immediately, allow the sauce to cool, scrape into a food-safe container and refrigerate until ready to use. Reheat the sauce before serving.)
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