Variations
Raisin Bread Pudding: Add raisins or dried cranberries.
Bourbon Vanilla Sauce: Add a splash of bourbon to the sauce.
Apple Bread Pudding: Add diced apples and extra cinnamon.
Chocolate Chip Bread Pudding: Sprinkle chocolate chips over the bread.
Dairy-Free Version: Use plant-based milk and dairy-free butter.
Cooking Notes
Use day-old bread for best absorption.
Do not overbake to keep the pudding soft and custardy.
Sauce thickens as it cools—serve warm.
Let pudding rest briefly before serving.
Serving Suggestions
Serve Bread Pudding with Vanilla Sauce warm, spooned generously into bowls and topped with extra sauce. It pairs beautifully with whipped cream, vanilla ice cream, or fresh berries. Ideal for holiday desserts, Sunday dinners, or cozy evenings at home.
Tips
Use richer breads like brioche for extra indulgence.
Warm the sauce just before serving.
Store pudding and sauce separately if possible.
Reheat gently to avoid drying out.
Prep Time
15 minutes
Cooking Time
45 minutes
Total Time
1 hour
Nutritional Information (Approximate per serving)
Calories: 420
Protein: 8g
Sodium: 310mg
FAQs
Can I make bread pudding ahead of time?
Yes, bake ahead and reheat gently before serving.
Why is my bread pudding dry?
It may be overbaked or need more custard.
Can I use fresh bread?
Yes, but lightly toast it first for better texture.
How long does bread pudding last?
Up to 3 days refrigerated in an airtight container.
Conclusion
Bread Pudding with Vanilla Sauce is a classic dessert that delivers warmth, comfort, and rich flavor in every bite. With its soft custard texture, gentle spices, and luxurious vanilla sauce, this recipe transforms simple ingredients into something truly special. Easy to make and endlessly comforting, it’s a dessert you’ll come back to whenever you crave something homemade, cozy, and timeless.
Bread Pudding
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4 cups day-old bread, cubed (French, brioche, or challah)
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2 cups milk
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3 large eggs
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¾ cup granulated sugar
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¼ cup unsalted butter, melted
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon salt
Vanilla Sauce
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½ cup unsalted butter
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½ cup brown sugar, packed
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¼ cup heavy cream or milk
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1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish and set aside.
Step 2: Assemble the Bread Pudding
Place the cubed bread evenly into the prepared baking dish. In a bowl, whisk together milk, eggs, granulated sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Pour the mixture evenly over the bread, gently pressing the bread down to soak.
Step 3: Rest the Mixture
Let the bread soak for 10–15 minutes to absorb the custard fully.
Step 4: Bake
Bake uncovered for 40–45 minutes, or until the center is set and the top is lightly golden.
Step 5: Make the Vanilla Sauce
While the pudding bakes, melt butter in a saucepan over medium heat. Stir in brown sugar and cream. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
Notes
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Use day-old bread for best absorption.
-
Do not overbake to keep the pudding soft and custardy.
-
Sauce thickens as it cools—serve warm.
-
Let pudding rest briefly before serving.
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