Before I had an oven, I have been dreaming of baking bread pudding with vanilla sauce. The kind of creamy pudding that’s moist and scrumptious and vanilla sauce that’s over the top. Now that I have an oven, I made sure that this would be one of my first bakes. Tonight, that dream has become a reality and voila, my first bread pudding with vanilla sauce—a delectable comfy and homey dish that definitely hits the spot. Can be served as dessert or breakfast.
I have to say, preparing the bread pudding was easy; but preparing the vanilla sauce was more difficult, ingredients included. To make a four-inch high dish, you will need the following:
For the bread pudding:
6 cups of stale bread, cubed (I used pan de sal)
1 big can of condensed milk (I used Alaska)
1 cup of full milk
½ cup of brown sugar
2 tsp of cinnamon
2 large eggs
For the vanilla sauce:
See recipe and instructions here. Do NOT substitute the pure vanilla extract.
Preheat oven to 325-degrees F. Put all the cubed stale bread on a baking dish. Combine condensed milk, eggs, milk, brown sugar, and cinnamon and pour over the bread. Use your hands to press and soak the bread into the mixture to make sure everything is soaked. Pop it into the oven and bake for about forty minutes or until the top of the pudding springs back when lightly touched. Cool for an hour.
Prepare the vanilla sauce. If you prefer, add a tablespoon of liqueur such as Amoretto or Bourbon (keeping it Southern).
Serve with vanilla sauce.