Step 7: Serve and Savor
Allow the bread pudding to cool for at least 10-15 minutes before serving. It’s best warm.
Scoop generous portions into bowls and drizzle abundantly with the warm vanilla sauce. Serve immediately.
Chef’s Notes: Tips for a Perfect Pudding
The Bread Matters: Stale, dry bread is essential! It absorbs the custard better without becoming mushy. Great choices: French bread, brioche, challah, or croissants for ultimate richness. Avoid very soft sandwich bread.
The Resting Step is Non-Negotiable: Allowing the bread to soak for 15-20 minutes ensures every single cube is fully saturated, preventing dry, crunchy bits in your finished pudding.
The Water Bath Trick: For an extra-silky, custard-like texture without any rubberiness, bake the pudding in a water bath. Place the filled baking dish inside a larger pan and fill the larger pan with about an inch of hot water before putting it in the oven.
Sauce Consistency: The sauce will thicken more as it cools. If it becomes too thick upon standing, simply reheat it gently with a splash of cream.
Frequently Asked Questions (FAQ)
Q: Can I make this ahead of time?
A: Absolutely. You can assemble the entire pudding (through step 4) cover it, and refrigerate it overnight. Let it sit at room temp for 30 minutes before baking. The sauce can also be made ahead and gently reheated.
Q: How do I store leftovers?
A: Store leftover bread pudding and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat portions in the microwave or a 300°F oven until warm.
Q: Can I freeze bread pudding?
A: Yes, the baked pudding (without sauce) freezes well. Wrap it tightly in plastic and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven. The sauce does not freeze well.
Q: I don’t like raisins. What can I use instead?
A: Dried cranberries, cherries, or chopped apricots are wonderful. You can also omit them entirely or add a handful of chocolate chips or chopped nuts like pecans or walnuts.
