Bread Pudding with Vanilla Sauce
This classic Bread Pudding with Vanilla Sauce is warm, soft, custardy, and comforting, with golden edges and a rich vanilla sauce poured over every delicious bite. It’s an old-fashioned dessert that’s simple enough for a weeknight but special enough for a family gathering.
Ingredients
For the Bread Pudding
- 6 cups cubed day-old bread
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- ¾ cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins, optional
- ½ cup chopped pecans or walnuts, optional
For the Vanilla Sauce
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
1. Prepare the Bread
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Cut the day-old bread into bite-sized cubes and spread them evenly in the prepared dish.
Day-old or slightly stale bread works best because it absorbs the custard without becoming overly mushy.
2. Make the Custard
In a large bowl, whisk together the milk, heavy cream, eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt.
Whisk until smooth.
3. Combine
Pour the custard evenly over the bread cubes.
Press the bread down gently with a spatula or the back of a spoon so the pieces absorb the mixture.
Let it stand for 10–15 minutes.
If using raisins or nuts, scatter them throughout the pudding.
4. Bake
Place the baking dish in the preheated oven.
Bake for approximately 45–55 minutes, until the center is set but still slightly soft and the top is golden brown.
A knife inserted near the center should come out mostly clean.
5. Make the Vanilla Sauce
While the pudding is baking, melt the butter in a small saucepan over medium-low heat.
Add the sugar and heavy cream.
Whisk continuously and cook for approximately 3–5 minutes, until the sugar dissolves and the sauce becomes smooth and slightly thickened.
Remove from the heat.
Stir in the vanilla extract and a pinch of salt.
Don’t boil the sauce vigorously.
6. Serve
Allow the bread pudding to cool for about 10 minutes.
Cut into squares and place on serving plates.
Pour the warm vanilla sauce generously over each serving.
Tips for Perfect Bread Pudding
Use stale bread: It absorbs more custard and gives the pudding a better texture.
Don’t skip the soaking time: Giving the bread a few minutes to absorb the custard helps create a soft, creamy center.
Don’t overbake: The pudding should be set but still moist in the middle.
Make the sauce fresh: Warm vanilla sauce poured over the pudding makes the dessert especially delicious.
Easy Variations
Cinnamon Raisin
Use cinnamon-raisin bread instead of plain bread and reduce the added cinnamon slightly.
Apple Bread Pudding
Add 1 cup peeled, diced apples and a little extra cinnamon.
Chocolate
Add ½ cup chocolate chips before baking.
Bourbon-Style Sauce
For an adult variation, a small amount of bourbon can be added to the vanilla sauce after removing it from the heat.
Pecan
Add toasted pecans to the pudding and sprinkle extra over the top before serving.
Storage
Cover leftover bread pudding and refrigerate for up to 3–4 days.
Reheat individual portions in the microwave or in a 300°F (150°C) oven until warm.
Warm a little extra vanilla sauce before serving.
Soft, custardy bread pudding covered in warm, buttery vanilla sauce is the ultimate old-fashioned comfort dessert—simple, cozy, and absolutely irresistible.