{"id":20,"date":"2025-12-02T13:30:27","date_gmt":"2025-12-02T13:30:27","guid":{"rendered":"https:\/\/www.simpletips.top\/?p=20"},"modified":"2025-12-02T13:30:27","modified_gmt":"2025-12-02T13:30:27","slug":"traditional-bread-pudding-with-vanilla-custard","status":"publish","type":"post","link":"https:\/\/www.simpletips.top\/?p=20","title":{"rendered":"Traditional Bread Pudding with Vanilla Custard"},"content":{"rendered":"\n

That is a wonderful choice! Traditional Bread Pudding with Vanilla Custard<\/strong> is the definition of comfort food\u2014warm, rich, and incredibly satisfying. The secret to a perfect pudding lies in soaking the bread just right and making a smooth, decadent custard.<\/p>\n\n\n\n

Here is a classic recipe designed for deep flavor and a moist texture.<\/p>\n\n\n\n

\ud83c\udf5e Classic Bread Pudding with Rich Vanilla Custard<\/h2>\n\n\n\n

This recipe is designed for a $9 \\times 13 \\text{ inch}$ (ca. $23 \\times 33 \\text{ cm}$) baking dish.<\/p>\n\n\n\n

I. Ingredients<\/h3>\n\n\n\n
Component<\/strong><\/td>Quantity<\/strong><\/td>Notes<\/strong><\/td><\/tr><\/thead>
Bread<\/strong><\/td>$450 \\text{ g}$ (about $1 \\text{ large loaf}$)<\/td>Use slightly stale, crusty bread (Brioche, Challah, or French bread\/Baguette is best). Cut into $2 \\text{ cm}$ cubes.<\/td><\/tr>
Whole Milk<\/strong><\/td>$700 \\text{ ml}$<\/td><\/td><\/tr>
Heavy Cream<\/strong><\/td>$240 \\text{ ml}$<\/td><\/td><\/tr>
Granulated Sugar<\/strong><\/td>$175 \\text{ g}$<\/td>(About $3\/4 \\text{ cup}$)<\/td><\/tr>
Large Eggs<\/strong><\/td>$4 \\text{ whole eggs}$<\/td><\/td><\/tr>
Egg Yolks<\/strong><\/td>$2 \\text{ yolks}$<\/td>For extra richness.<\/td><\/tr>
Vanilla<\/strong><\/td>$1 \\text{ tbsp}$<\/td>Pure vanilla extract or $1 \\text{ tsp}$ vanilla bean paste.<\/td><\/tr>
Spices<\/strong><\/td>$1 \\text{ tsp}$ ground cinnamon, $\\frac{1}{2} \\text{ tsp}$ nutmeg<\/td><\/td><\/tr>
Raisins\/Dried Fruit<\/strong><\/td>$120 \\text{ g}$ (optional)<\/td>Soak them in warm water or rum for $30 \\text{ minutes}$ beforehand.<\/td><\/tr>
Butter<\/strong><\/td>$2 \\text{ tbsp}$<\/td>Melted, for brushing.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

II. Instructions<\/h3>\n\n\n\n

1. Preparation (Soaking the Bread)<\/h4>\n\n\n\n
    \n
  1. Prep Dish:<\/strong> Preheat oven to $175^\\circ\\text{C}$ ($350^\\circ\\text{F}$)<\/strong>. Lightly grease the baking dish.<\/li>\n\n\n\n
  2. Toast (Optional but Recommended):<\/strong> For a better texture, you can lightly toast the bread cubes in the oven for $5 \\text{ minutes}$ until just slightly dry.<\/li>\n\n\n\n
  3. Mix Custard Base:<\/strong> In a large bowl, whisk together the milk, heavy cream, sugar, eggs, egg yolks, vanilla, and spices<\/strong> until well combined.<\/li>\n\n\n\n
  4. Soak:<\/strong> Add the bread cubes and the drained raisins (if using) to the custard mixture. Gently toss to coat all the bread. Let it soak for $20 \\text{ to } 30 \\text{ minutes}$<\/strong> at room temperature. The bread should absorb most of the liquid.<\/li>\n<\/ol>\n\n\n\n

    2. Baking<\/h4>\n\n\n\n
      \n
    1. Transfer:<\/strong> Pour the soaked bread mixture into the prepared baking dish. Gently press down on the bread.<\/li>\n\n\n\n
    2. Bake:<\/strong> Bake for $45 \\text{ to } 55 \\text{ minutes}$<\/strong>, or until the top is golden brown and the center is set (a knife inserted near the center should come out clean).<\/li>\n\n\n\n
    3. Cool:<\/strong> Let the pudding cool slightly before serving.<\/li>\n<\/ol>\n\n\n\n
      \n\n\n\n

      III. Simple Vanilla Sauce (The Custard)<\/h3>\n\n\n\n

      While the pudding is baking, prepare the warm sauce to drench it!<\/p>\n\n\n\n

      Sauce Ingredients<\/strong><\/td>Quantity<\/strong><\/td><\/tr><\/thead>
      Whole Milk<\/td>$300 \\text{ ml}$<\/td><\/tr>
      Egg Yolks<\/td>$3 \\text{ large}$<\/td><\/tr>
      Granulated Sugar<\/td>$60 \\text{ g}$<\/td><\/tr>
      Cornstarch (Maizena)<\/td>$1 \\text{ tsp}$<\/td><\/tr>
      Vanilla<\/td>$\\frac{1}{2} \\text{ tsp}$ extract or $1\/2 \\text{ vanilla bean}$<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

      Sauce Instructions:<\/h4>\n\n\n\n
        \n
      1. Heat Milk:<\/strong> Gently heat the milk in a saucepan with the vanilla (if using a bean, scrape the seeds in). Do not boil.<\/li>\n\n\n\n
      2. Whisk:<\/strong> In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale.<\/li>\n\n\n\n
      3. Temper:<\/strong> Slowly pour about a quarter of the hot milk into the egg mixture while whisking constantly (to temper the yolks and prevent scrambling).<\/li>\n\n\n\n
      4. Cook:<\/strong> Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly<\/strong> with a wooden spoon, until the sauce thickens enough to coat the back of the spoon (do not let it boil!).<\/li>\n\n\n\n
      5. Serve:<\/strong> Remove from heat and strain if necessary. Serve warm over the baked bread pudding.<\/li>\n<\/ol>\n\n\n\n

        Enjoy this comforting dessert!<\/p>\n\n\n\n

        Would you like a recipe for a classic Bourbon Sauce<\/strong> as an alternative topping?<\/p>\n","protected":false},"excerpt":{"rendered":"

        That is a wonderful choice! Traditional Bread Pudding with Vanilla Custard is the definition of comfort food\u2014warm, rich, and incredibly satisfying. The secret to a perfect pudding lies in soaking the bread just right and making a smooth, decadent custard. Here is a classic recipe designed for deep flavor and…<\/p>\n","protected":false},"author":1,"featured_media":21,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-20","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/posts\/20","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20"}],"version-history":[{"count":1,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/posts\/20\/revisions"}],"predecessor-version":[{"id":22,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/posts\/20\/revisions\/22"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/media\/21"}],"wp:attachment":[{"href":"https:\/\/www.simpletips.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}