Classic Bread Pudding with Vanilla Sauce

Why You’ll Love This Recipe

Classic Bread Pudding with Vanilla Sauce is a timeless dessert that turns simple, everyday ingredients into a warm, comforting treat. With a custard-soaked bread base and a rich, velvety vanilla sauce poured over the top, it’s the perfect balance of sweetness and texture. Ideal for holiday gatherings or a cozy evening in, this dessert delivers old-fashioned charm with every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

day-old breadwhole milksugarunsalted buttereggsvanilla extractground cinnamonraisins (optional)salt

For the Vanilla Sauce

heavy creamgranulated sugaregg yolksvanilla extract

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Cut the day-old bread into cubes and place them in the prepared baking dish.

In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, and salt.

Pour the custard mixture evenly over the bread cubes. Gently press down to ensure all pieces are soaked.

Let the mixture sit for 15–20 minutes to allow the bread to absorb the liquid fully.

If using, sprinkle raisins evenly over the top.

Dot the top with small pieces of butter.

Bake for 45–50 minutes, or until the top is golden and the custard is set.

Meanwhile, make the vanilla sauce: In a saucepan, combine the cream and sugar over medium heat until warm.

In a separate bowl, whisk egg yolks. Slowly add some of the warm cream to the yolks, whisking constantly to temper.

Return the mixture to the saucepan and cook until thickened, stirring constantly. Remove from heat and stir in vanilla extract.

Serve the bread pudding warm with a generous drizzle of vanilla sauce.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 15 minutesSoaking time: 15–20 minutesBaking time: 45–50 minutesTotal time: 75–85 minutes

Variations

Add chopped nuts like pecans or walnuts for a crunchy texture.

Swap raisins for dried cranberries or chocolate chips.

Use brioche or challah bread for a richer flavor.

Infuse the vanilla sauce with a touch of bourbon or rum for an adult twist.

Add a dash of nutmeg or cardamom for extra spice.

storage/reheating

Store leftover bread pudding covered in the refrigerator for up to 4 days.Reheat individual servings in the microwave for 30–45 seconds.For the vanilla sauce, store separately in an airtight container and reheat gently on the stove or in short microwave intervals.

FAQs

Can I use fresh bread instead of day-old?

Day-old bread absorbs the custard better, but fresh bread can be used if slightly toasted first.

Do I have to use raisins?

No, they are optional. Feel free to customize with other mix-ins or omit entirely.

Can I make this ahead of time?

Yes, assemble and refrigerate overnight before baking the next day.

Is it served hot or cold?

It’s best served warm, especially with the warm vanilla sauce.

What type of bread works best?

French bread, brioche, or challah are ideal due to their sturdy texture and flavor.

Can I freeze bread pudding?

Yes, freeze in an airtight container for up to 2 months. Thaw and reheat before serving.

Can I use non-dairy milk?

Yes, almond or oat milk can be used, though the flavor and texture may vary slightly.

Why is my pudding soggy?

Too much liquid or underbaking can cause sogginess. Ensure bread is fully soaked but not overly saturated.

Do I need to grease the baking dish?

Yes, to prevent sticking and ensure easy serving.

How can I thicken the vanilla sauce?

Cook it longer over medium-low heat, stirring constantly until it thickens to your liking.

Conclusion

Classic Bread Pudding with Vanilla Sauce is the epitome of comfort food—easy to make, endlessly customizable, and full of nostalgic flavor. Whether you’re hosting guests or treating yourself, this dessert is sure to satisfy with its warm, creamy goodness and rich vanilla topping.

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