TRADITIONAL BREAD PUDDING WITH VANILLA CUSTARD

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TRADITIONAL BREAD PUDDING WITH VANILLA CUSTARD
A complete recipe with introduction, history, benefits, ingredients, instructions, methods, formation, nutrition, conclusion, and lovers.

INTRODUCTION
Traditional bread pudding is one of the oldest and most comforting desserts in European and American culinary history. It transforms simple, leftover bread into a soft, custardy, warmly spiced treat. The sweetness of the bread pudding combined with a smooth, creamy vanilla custard creates a classic dessert that feels nostalgic and luxurious at the same time. This recipe focuses on authentic techniques, slow baking, richly flavored custard, and a texture that is moist inside with a lightly crisped top.

HISTORY
Bread pudding originated as a frugal dish in medieval Europe, where stale bread was reused instead of wasted. Over time, variations appeared across England, France, and the United States. In New Orleans, it became a signature dessert enriched with vanilla, cream, and warm spices. Today, it remains a symbol of comfort, simplicity, and culinary creativity.

BENEFITS
This dessert is budget-friendly, simple to prepare, and uses basic pantry ingredients. It is filling, customizable, and works well for gatherings. The added vanilla custard elevates it into a restaurant-style dessert that can be served warm or chilled.

FORMATION
Bread cubes are soaked in a custard mixture made from milk, cream, eggs, sugar, spices, and vanilla. After resting, the mixture bakes slowly until firm but soft inside. A separate vanilla custard (crème anglaise style) is prepared and poured over the warm bread pudding for a creamy finish.

INGREDIENTS
For the Bread Pudding
10 cups stale brioche, challah, or French bread, cut into cubes
3 cups whole milk
1 cup heavy cream
5 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
1⁄4 teaspoon nutmeg
2 tablespoons melted butter
1 tablespoon vanilla extract
1 cup raisins or sultanas soaked in warm water (optional)

For the Vanilla Custard Sauce
2 cups whole milk or half-and-half
1 cup heavy cream
1⁄2 cup granulated sugar
6 large egg yolks
2 tablespoons cornstarch (optional for thickening)
2 teaspoons pure vanilla extract or 1 vanilla bean split and scraped

INSTRUCTIONS
Make the Bread Pudding

  1. Preheat your oven to 175°C or 350°F. Grease a large baking dish with butter.
  2. Place the bread cubes into the dish and distribute raisins if using.
  3. In a large bowl, whisk together milk, cream, eggs, sugar, cinnamon, nutmeg, melted butter, and vanilla until smooth.
  4. Pour the custard mixture evenly over the bread. Gently press the bread down so it absorbs the liquid.
  5. Let the mixture rest for 20 minutes so the bread fully soaks.
  6. Bake for 45 to 55 minutes until the top is golden and the center is set but still soft.
  7. Remove from the oven and let rest for 10 minutes before serving.

Make the Vanilla Custard

  1. Heat the milk and cream in a saucepan over medium heat until steaming but not boiling.
  2. In a separate bowl, whisk egg yolks and sugar until pale and thick.
  3. Slowly pour the hot milk mixture into the yolks while whisking to temper the eggs.
  4. Return the mixture to the saucepan and cook on low heat, stirring constantly until it thickens and coats the back of a spoon.
  5. Remove from heat and stir in vanilla.
  6. Strain the custard through a fine sieve for smoothness.

METHODS
Use stale bread for better absorption.
Allow soaking time so the pudding becomes soft and custardy.
Bake gently to prevent curdling.
Temper eggs carefully when making custard to avoid scrambling.
Serve warm to enjoy the best texture and flavor.

NUTRITION (approximate per serving)
Calories: 420
Carbohydrates: 55 g
Fat: 18 g
Protein: 10 g
Sugar: 36 g
Fiber: 2 g

CONCLUSION
Traditional bread pudding with vanilla custard represents old-world comfort and timeless elegance. Every bite blends warm spices, creamy softness, and rich vanilla. Simple ingredients transform into a dessert worthy of celebrations, family tables, and nostalgic moments.

LOVERS
This dessert is loved by fans of classic bakery-style sweets, warm custards, soft spiced desserts, and old-fashioned homemade comfort dishes.

If you want a version with chocolate, lemon, caramel, coconut milk, Moroccan style, French bakery style, or extra large batch, tell me and I’ll make it.

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