Step 4: Make the Vanilla Sauce
- In a medium saucepan, combine milk, cream, and half of the sugar over medium heat. Stir occasionally until the mixture is warm but not boiling.
- In a separate bowl, whisk together the egg yolks, remaining sugar, cornstarch, and a pinch of salt until smooth.
- Slowly pour about 1/3 of the warm milk mixture into the egg yolks while whisking constantly (this tempers the eggs so they don’t scramble).
- Gradually add the egg mixture back into the saucepan with the remaining milk mixture.
- Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Do not boil.
- Remove from heat and stir in the vanilla extract.
Step 5: Serve and Enjoy
- Spoon the warm bread pudding onto plates or serve directly from the casserole.
- Generously drizzle the vanilla sauce over each portion.
- Optionally, sprinkle a little cinnamon or powdered sugar on top for an elegant touch.
Tips for Perfect Bread Pudding
- Bread Choice: Brioche or challah gives the pudding a rich, buttery flavor. Avoid very soft sandwich bread—it may become too mushy.
- Custard Soaking: Letting the bread soak for at least 15 minutes ensures every bite is custardy and soft.
- Mix-Ins: Nuts, chocolate chips, or even fresh fruit can add variety and texture.
- Serving: This dessert can be enjoyed warm or at room temperature. Leftovers refrigerate well and can be reheated with a splash of milk or cream.
Conclusion:
Classic Bread Pudding in a casserole with vanilla sauce is a timeless dessert that’s simple yet indulgent. With its soft, custardy interior, golden crust, and luscious sauce, it’s perfect for holidays, family dinners, or a cozy night in. Following these step-by-step instructions ensures a foolproof, crowd-pleasing dessert every time.
If you want, I can also create a shorter “quick method” version of this bread pudding for when you’re pressed for time but still want it to taste like a homemade classic. Do you want me to do that?
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