Bread Pudding with Vanilla Sauce
This classic Bread Pudding with Vanilla Sauce is warm, soft, buttery, and comforting. Cubes of bread are soaked in a rich vanilla custard, baked until golden on top, and finished with a silky homemade vanilla sauce.
Ingredients
For the Bread Pudding
- 8 cups cubed day-old bread
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 4 tablespoons 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 butter
- ¾ cup granulated sugar
- ½ cup heavy cream or whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Pinch of salt
Directions
1. Prepare the bread
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with butter.
Cut the bread into bite-sized cubes. Day-old or slightly stale bread works best because it absorbs the custard without becoming overly mushy.
Place the bread cubes in the prepared baking dish.
2. Make the custard
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt.
Whisk until the eggs are completely incorporated and the mixture is smooth.
3. Combine the bread and custard
Slowly pour the custard mixture evenly over the bread cubes.
Gently press the bread down with a spatula or the back of a spoon so the pieces absorb the custard.
If using raisins or chopped nuts, sprinkle them evenly throughout the pudding.
Let the mixture stand for 15–20 minutes before baking. This gives the bread time to absorb the custard.
4. Bake
Place the baking dish in the preheated oven.
Bake uncovered for approximately 45–55 minutes, or until the top is golden brown and the center is set.
The pudding should still have a slight softness in the center but should not look liquid.
If the top begins browning too quickly, loosely cover the dish with aluminum foil for the remaining baking time.
5. Make the vanilla sauce
While the bread pudding is baking, prepare the sauce.
In a small saucepan, combine the butter, sugar, heavy cream, flour, and salt.
Place over medium-low heat, whisking continuously.
Cook for about 4–6 minutes, until the sugar dissolves and the sauce becomes smooth and slightly thickened.
Remove the saucepan from the heat and stir in the vanilla extract.
Don’t boil the sauce aggressively, as the dairy can separate and the sauce may become grainy.
6. Rest the bread pudding
Remove the finished bread pudding from the oven and allow it to rest for approximately 10–15 minutes.
This makes it easier to slice and allows the custard to finish setting.
7. Serve
Cut the warm bread pudding into squares.
Pour generous spoonfuls of warm vanilla sauce over each serving.
For an extra-special dessert, serve it with:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Chopped pecans
- A light dusting of powdered sugar
Tips for the Best Bread Pudding
Use sturdy bread: French bread, brioche, challah, or thick white bread all work beautifully.
Don’t use fresh bread if possible: Slightly stale bread absorbs the custard much better.
Don’t oversoak: Letting the bread absorb the custard for 15–20 minutes is usually enough. Extremely soft bread can produce a mushy pudding.
For extra richness: Use brioche and replace some of the milk with additional heavy cream.
For a Southern-style version: Add raisins and chopped pecans and serve the pudding warm with plenty of vanilla sauce.
Storage
Cover leftover bread pudding and refrigerate for 3–4 days.
Reheat individual portions in the microwave for about 30–60 seconds, depending on portion size. Warm the vanilla sauce separately and pour it over the pudding just before serving.