Bread Pudding with Vanilla Sauce Recipe

There’s something undeniably comforting about bread pudding—a dessert that transforms humble ingredients into a warm, custardy delight. This Bread Pudding with Vanilla Sauce recipe is a classic, perfect for cozy evenings or special gatherings. The soft, spiced bread soaks up a rich custard, while the silky vanilla sauce adds a luxurious touch. It’s a forgiving recipe that welcomes day-old bread and pantry staples, making it ideal for home cooks. Whether you’re reminiscing about grandma’s kitchen or creating new memories, this dessert delivers nostalgia and flavor in every bite. Let’s dive into this soul-warming treat!

Ingredients You’ll Need

This recipe serves 8 and uses simple ingredients to create a rich, flavorful bread pudding with a luscious vanilla sauce. Here’s what you’ll need:

For the Bread Pudding:

• 6 cups day-old bread, cubed (about 1-inch pieces): Stale bread works best to soak up the custard. Challah, brioche, or French bread add richness, but any sturdy bread will do.
• 4 large eggs: These create the custardy texture that binds the pudding together.
• 2 cups whole milk: Adds creaminess and moisture for a tender pudding.
• 1 cup heavy cream: Enhances the richness, giving the dessert a luxurious mouthfeel.
• ¾ cup granulated sugar: Sweetens the pudding without overpowering the flavors.
• 1 tbsp vanilla extract: Infuses the custard with warm, aromatic notes.
• 1 tsp ground cinnamon: Adds a cozy, spiced warmth that complements the bread.
• ½ tsp ground nutmeg: Provides a subtle, nutty depth to the flavor profile.
• ¼ tsp salt: Balances the sweetness and enhances all the flavors.
• ½ cup raisins (optional): Adds bursts of sweetness and texture; swap with dried cranberries if preferred.
• ¼ cup unsalted butter, melted: Coats the bread for a golden, slightly crisp top.

For the Vanilla Sauce:

• ½ cup unsalted butter: Creates a rich, velvety base for the sauce.
• ½ cup granulated sugar: Sweetens the sauce to complement the pudding.
• ½ cup heavy cream: Ensures a smooth, creamy consistency.
• 1 tbsp vanilla extract: The star of the sauce, delivering a warm, fragrant finish.
• Pinch of salt: Enhances the sweetness and rounds out the flavors.

Each ingredient plays a role in building layers of flavor and texture, making this dessert both simple and indulgent. Feel free to tweak add-ins like raisins to suit your taste!

How to Make Bread Pudding with Vanilla Sauce

Step 1: Prepare the Bread

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. Place the cubed bread in the dish, spreading it evenly. If using raisins, sprinkle them over the bread for sweet pops of flavor. Pro tip: Slightly stale bread works best—it soaks up the custard like a sponge!

Step 2: Make the Custard

In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth. The mixture should be slightly frothy and well-combined. Pour the melted butter over the bread cubes, tossing gently to coat, then pour the custard mixture evenly over the bread. Press the bread down gently to ensure it’s fully soaked.

Step 3: Let It Rest

Allow the bread and custard to sit for 15-20 minutes. This gives the bread time to absorb the custard, ensuring a soft, cohesive pudding. If you’re in a rush, you can skip this step, but it does enhance the texture.

Step 4: Bake the Pudding

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The pudding should be set but slightly jiggly. Let it cool for 10 minutes before serving.

Step 5: Prepare the Vanilla Sauce

While the pudding cools, make the sauce. In a small saucepan over medium heat, melt the butter. Stir in the sugar, heavy cream, and salt, whisking until the sugar dissolves. Bring the mixture to a gentle simmer, stirring constantly, for 3-4 minutes until slightly thickened. Remove from heat and stir in the vanilla extract. Let the sauce cool slightly—it will thicken as it sits.

Step 6: Serve and Enjoy

Spoon warm bread pudding onto plates and drizzle generously with the vanilla sauce. The contrast of the warm pudding and silky sauce is pure comfort. Serve immediately for the best experience, though it’s still delicious at room temperature.

How to Serve Bread Pudding with Vanilla Sauce

Garnishes

Elevate your bread pudding with simple garnishes. A dusting of powdered sugar adds a touch of elegance, while a sprinkle of cinnamon or nutmeg enhances the warm flavors. For a decadent twist, add a dollop of whipped cream or a scoop of vanilla ice cream to melt into the warm pudding. Fresh berries, like raspberries or blueberries, provide a pop of color and tartness to balance the sweetness.

Side Dishes

Bread pudding is rich, so pair it with light sides. A fruit salad with citrus and berries cuts through the dessert’s richness. For a cozy brunch, serve with crispy bacon or sausage links to contrast the sweetness. A hot cup of coffee or chai tea complements the spiced flavors, making it perfect for dessert or a special breakfast.

Creative Ways to Present

For a rustic vibe, serve the pudding in individual ramekins, drizzled with sauce and topped with a mint sprig. For gatherings, scoop portions into dessert bowls and let guests customize with toppings like chopped nuts or caramel drizzle. For a showstopper, layer the pudding in a trifle dish with whipped cream and berries for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. Keep the vanilla sauce in a separate container to prevent the pudding from getting soggy. Cool both completely before storing to maintain texture. When ready to enjoy, reheat individual portions to avoid drying out the entire batch.

Freezing

Bread pudding freezes well! Wrap the cooled pudding tightly in plastic wrap, then in foil, and freeze for up to 2 months. The sauce can also be frozen in an airtight container. Thaw both in the refrigerator overnight before reheating. Note that the texture may be slightly softer after freezing, but the flavor remains delicious.

Reheating

To reheat, place a portion of pudding in a microwave-safe dish and heat on medium power for 1-2 minutes, checking frequently. Alternatively, warm in a 325°F (165°C) oven for 10-15 minutes, covered with foil. Reheat the sauce in a saucepan over low heat, stirring until warm, or microwave in short bursts, stirring between each.

FAQs

Can I use gluten-free bread?
Yes! Swap regular bread for gluten-free bread of similar texture, like gluten-free brioche. Ensure it’s slightly stale for the best custard absorption.

Can I make this dairy-free?
Absolutely. Use coconut milk or almond milk for the custard and sauce, and replace butter with a plant-based alternative. The flavor will vary slightly but still be delicious.

What if I don’t have day-old bread?
Fresh bread works if you dry it out. Cube the bread and bake at 250°F (120°C) for 10-15 minutes to remove moisture.

Can I add other flavors?
Definitely! Try mixing in chocolate chips, chopped pecans, or dried apricots. For a boozy twist, soak raisins in rum before adding.

Why is my pudding soggy?
Sogginess can result from too much custard or underbaking. Ensure the bread is evenly coated and bake until set. If it’s too wet, bake uncovered for an extra 5-10 minutes.

Final Thoughts

This Bread Pudding with Vanilla Sauce is more than a dessert—it’s a hug in a bowl, perfect for sharing with loved ones or savoring solo. Its simplicity makes it approachable, while the rich flavors and creamy sauce feel indulgent. Whether it’s a holiday gathering or a quiet night in, this recipe is sure to bring smiles. So grab that leftover bread, whip up this comforting classic, and let the warm, spiced aromas fill your kitchen. You won’t be disappointed—happy baking!

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