Bread Pudding with Vanilla Sauce – 面包布丁

Hello everyone! Here is a bread pudding recipe to welcome the end of year festivities! 😊

This recipe doesn’t take long to make, and is on the easy scale. As for the milk, we used the NutriSoy No Added Sugar fresh soy milk! And since it’s Christmas, we made a vanilla bourbon sauce (optional of course!) to give the flavour that extra kick.

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  • Servings: 6-8 pax

  • Time: 1 hour 30 minutes

  • Skill: Easy

Ingredients:

  1. 1 loaf brioche bread (cut into cubes and toast)

  2. 1 cube of butter (to grease the baking dish)

  3. 3 eggs

  4. 80g sugar

  5. 500ml Nutrisoy no sugar added fresh soya milk

  6. ½ tsp salt

  7. 1 tsp of vanilla extract

  8. 1 vanilla pod (extract out the beans)

  9. Icing sugar for dusting

  10. Ingredients

    Vanilla Bourbon Sauce:

    1. 1 large egg (beaten)

    2. 175ml Nutrisoy no sugar added fresh soya milk

    3. 60g sugar

    4. Pinch of cinnamon powder

    5. ½ tsp vanilla extract

    6. 1 vanilla pod (extract out the beans)

    7. Pinch of ground nutmeg

    8. 30ml bourbon (optional)

    Steps:

    1. Preheat the oven at 175°C

    2. Grease a baking dish with butter and set aside.

    3. Fill cut bread into a baking dish, covering every corner and set aside.

    4. Whisk the eggs and sugar well. Pour in milk and continue to mix well.

    5. Add in salt , vanilla extract & vanilla beans , mix till well combined.

    6. Pour mixture into baking dish.

    7. Press the bread down slightly to soak up the milk mixture. Let it sit for 15 mins.

    8. Prepare a baking tray slightly bigger than your baking dish.

    9. Put your baking dish at the centre of the tray.

    10. Pour hot water into the baking tray, covering just about 1 inch.

    11. Cover the baking tray with aluminium foil and cut a few slits on the foil for the steam to escape.

    12. Transfer to the oven to bake for 35 minutes.

    13. Remove foil from the oven and bake again for another 35 minutes till its golden brown.

    14. Do a poke test using a knife or a satay stick. It should come out clean when pudding is done.

    15. Transfer to the cooling rack and let it cool for 15 minutes before dusting icing sugar on top.

    16. In a saucepan, whisk egg well before combining other ingredients together. Whisk till well combined.

    17. Over low heat, continue to stir and simmer sauce till it thickens. Sauce may foam up but bubbles will subside as the pan is taken off from heat.

    18. Sauce is done when it coats the back of your spoon and it resembles a thin consistency. Drizzle over bread pudding and serve.

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