Classic Bread Pudding with Vanilla Sauce Recipe

Why You’ll Love This Recipe

Classic Bread Pudding with Vanilla Sauce is the ultimate comfort dessert, perfect for using up leftover bread. This warm, custardy dessert has a rich, indulgent texture and is perfectly complemented by a creamy, homemade vanilla sauce. Its sweet aroma and satisfying flavor make it a beloved treat, whether served after dinner or as a cozy brunch option.

ingredients

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

For the bread pudding:

• 6 cups of cubed day-old bread
• 2 cups of milk
• 1 cup of heavy cream
• 3/4 cup of granulated sugar
• 3 large eggs
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of salt
• 1 tablespoon of unsalted butter (for greasing the dish)

For the vanilla sauce:

• 1 cup of heavy cream
• 1/2 cup of sugar
• 1 teaspoon of vanilla extract
• 2 tablespoons of unsalted butter

directions

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter.
2. In a large mixing bowl, whisk together the milk, cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.
3. Add the cubed bread to the bowl and toss to coat, ensuring all pieces are soaked. Let the bread soak for about 10 minutes, stirring occasionally.
4. Pour the soaked bread mixture into the prepared baking dish and spread it out evenly.
5. Bake for 40-45 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
6. While the bread pudding is baking, make the vanilla sauce. In a small saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring constantly until the sugar is dissolved and the mixture is warm.
7. Once the sugar is dissolved, remove from the heat and stir in the vanilla extract and butter until melted and smooth.
8. Once the bread pudding is done, remove it from the oven and let it cool slightly before serving. Drizzle the vanilla sauce over the warm bread pudding.

Servings and timing

This recipe yields approximately 8 servings.
Preparation time: 15 minutes
Baking time: 40-45 minutes
Sauce preparation time: 5 minutes
Total time: 1 hour

Variations

• Add raisins or other dried fruits to the bread pudding mixture for extra flavor.
• Use a combination of different types of bread, such as challah or brioche, for a richer taste.
• Add a splash of bourbon or rum to the vanilla sauce for an adult twist.
• Top with whipped cream or a dusting of powdered sugar for an extra indulgence.

storage/reheating

Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days.
To reheat, warm individual servings in the microwave for 20-30 seconds or bake in the oven at 350°F (175°C) for about 10-15 minutes.
Vanilla sauce can be stored in the refrigerator for up to 3 days as well. Reheat gently on the stove before serving.

FAQs

Can I make bread pudding ahead of time?
Yes, you can prepare the bread pudding mixture the night before, cover it, and refrigerate it overnight. Bake the next day when you’re ready to serve.

What type of bread works best for bread pudding?
Stale bread works best, and denser breads like French bread, challah, or brioche give the pudding a rich texture.

Can I freeze bread pudding?
Yes, you can freeze bread pudding for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until warmed through.

Can I use a different sauce instead of vanilla sauce?
Yes, caramel or chocolate sauce are great alternatives if you prefer a different flavor.

Conclusion

Classic Bread Pudding with Vanilla Sauce is the perfect dessert to satisfy your sweet cravings with its comforting, creamy texture and nostalgic flavors. Whether you’re using up old bread or preparing for a special occasion, this recipe is sure to delight. The homemade vanilla sauce elevates the pudding, making it a timeless treat everyone will love.

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