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- While the bread pudding is baking, prepare the vanilla sauce. In a medium saucepan, combine the milk, heavy cream, sugar, cornstarch, and salt.
- Cook over medium heat, whisking constantly, until the mixture comes to a simmer and thickens into a creamy sauce (about 5-7 minutes).
- Once thickened, remove from heat and stir in the vanilla extract.
4. Serve:
- Serve the warm bread pudding with a generous drizzle of vanilla sauce on top. Enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Tips:
- Bread Choice: Day-old bread works best as it absorbs the custard mixture more easily. You can also use leftover dinner rolls, croissants, or challah for extra richness.
- Flavor Variations: Feel free to add chopped nuts (like pecans or walnuts) or fresh fruit (like apples or pears) to the bread pudding for added texture and flavor.
- Make-Ahead: You can assemble the bread pudding the night before, cover it, and refrigerate it overnight. Bake it the next day, adding a few extra minutes if needed.
- Vanilla Sauce Substitute: If you prefer, you can skip the vanilla sauce and serve the bread pudding with whipped cream or a scoop of ice cream for a simpler dessert.
This Old-Fashioned Bread Pudding with Vanilla Sauce is the ultimate comfort food dessert—soft, custardy, and full of nostalgia. It’s the perfect way to end a meal or enjoy as a sweet treat any time! 🍞🍨
