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Recently I made a Chocolate Bread Pudding through the Tuesdays with Dorie baking group. I liked it quite a bit, but it wasn’t the bread pudding that I have ordered and loved in restaurants. So I set off to find one and hit the jackpot. This Vanilla Bread Pudding from Recipezaar is delicious. I didn’t get the chance to make a sauce to go with it, but the flavor of it was wonderful on its own.
by Paulette Mitchell. I have made 4 recipes straight from the book and every one of them was delicious and they really were quick to prepare! I’ll be posting the recipes and photos here and the book review on FamilyCorner.com
Vanilla Bread Pudding
7-10 ounces French bread or Italian bread, stale cut into 1-inch cubes (about enough to fill up a 13×9 pan 3/4 of the way)
3 large egg yolks, room temperature
3 large eggs, room temperature
1 3/4 cups sugar
4 1/2 tablespoons vanilla
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 cup butter
4 cups milk, whole
1/2 cup raisins, chopped (optional)
Preheat oven to 350°F. Toast bread cubes in the oven for 12 to 15 minutes or until golden brown. Place the toasted cubes of bread in an ungreased 3x9x2-inch pan.
In a medium bowl whisk the eggs and egg yolks until frothy. In a small bowl or plastic bag combine sugar, cinnamon, and nutmeg. Blend well.
In a medium sauce pan over low heat heat milk and butter till butter just melts (120 degrees F).
I like to chop the raisins in the food processor with a bit of the sugar/spice mixture as there’s a lot of folks out there that love the taste of raisins, but don’t like the texture. If desired add chopped raisins to the milk/butter mixture at this point.
Add sugar/spice mix and vanilla to milk and stir until sugar dissolves. Slowly pour about 1 cup of the warm milk over the eggs while stirring continuously. If you like whole raisins, sprinkle the raisins over the bread cubes at this point. Pour the milk mixture over the bread crumbs. Allow the bread to become thoroughly soaked, turn once or twice to speed up the process. Maybe 10 minutes.
Bake the soaked bread in the 350 F oven for 40-60 minutes, check every few minutes after the initial cooking period and remove from oven when desired degree of brownness is reached. Cool slightly. Serve.
Top with whip cream, ice cream and/or bourbon sauce.
Variations, add some roasted and chopped pecans, some white or milk chocolate chips, chopped dates.
I’ve never tried bread pudding…I might just have to give it a shot!
Oh wow! This looks fantastic! So comforting and yummy.
I love your idea of chopping up the raisins. I’ve noticed lately that a lot of people have an aversion to whole raisins, but seem to like the taste. This is a perfect way to get around that! Thanks!
Looks delicious. Love the simple flavor of vanilla….
Looks wonderful. Your pictures are great!
i have to start buying bread just to let it go stale for making bread pudding, because this is making me crave it
The vanilla bread pudding sounds just heavenly!
Mmmm your bread pudding looks sooo good!
I adore bread pudding!
Amanda this looks wonderful, I think I’d like this much better than chocolate bread pudding, this is what I’m use to too!
That looks amazing Amanda! I think I would prefer this over chocolate bread pudding too. CHocolate bread pudding just isn’t right.
When I was in high school, (a long time ago..hehe) I wrote an article about vanilla bread pudding. Can you believe I actually won the most awards for that simple recipe? I still laugh about it today.