Name: Bread Pudding with Vanilla Sauce: A Warm, Cozy Treat
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 5 large eggs (room temperature); 2 cups (474 ml) milk (room temperature); 1 cup (237 ml) heavy cream (room temperature); 2 tablespoons (30 ml) unsalted butter (melted); 1¼ cups (250 g) granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; 16 oz. loaf of day-old or stale bread (cubed; brioche, challah, or French bread); 1 cup raisins (optional); ½ cup (118 ml) milk; ¾ cup (177 ml) heavy cream; ½ cup (100 g) granulated sugar; 4 tablespoons (57 g) unsalted butter; 1 tablespoon (10 g) cornstarch; 2 teaspoons vanilla extract

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There’s something truly special about bread pudding. It’s comforting, nostalgic, and brings a sense of warmth with every bite. Today, I’m sharing a recipe for Bread Pudding with Vanilla Sauce—a rich, custardy dessert that’s easy to make yet indulgent enough for special occasions. Whether you’re looking for a weekend treat or a sweet finale to your holiday meal, this recipe has you covered!

Ingredients

Bread Pudding

5 large eggs (room temperature)
2 cups (474 ml) milk (room temperature)
1 cup (237 ml) heavy cream (room temperature)
2 tablespoons (30 ml) unsalted butter, melted
1¼ cups (250 g) granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
16 oz. loaf of day-old or stale bread (cubed; brioche, challah, or French bread works best)
1 cup raisins (optional)

Vanilla Sauce

½ cup (118 ml) milk
¾ cup (177 ml) heavy cream
½ cup (100 g) granulated sugar
4 tablespoons (57 g) unsalted butter
1 tablespoon (10 g) cornstarch
2 teaspoons vanilla extract

How to Make Bread Pudding

1. Prepare the Custard

In a large mixing bowl, whisk together the eggs until well combined. Gradually add in the milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt, continuing to whisk until smooth.

2. Soak the Bread

Add the cubed bread to the custard mixture. Gently fold the bread to ensure every piece is well soaked. If you’re using raisins, now’s the time to stir them in. Let the mixture sit for 20-30 minutes while you preheat your oven to 350°F (177°C).

3. Bake

Grease a 9×13-inch baking dish with melted butter and transfer the soaked bread mixture to the dish. Bake for 50-60 minutes or until the top is golden brown and the center is set. You’ll know it’s done when no custard seeps out after gently pressing the center.

4. Make the Vanilla Sauce

While the bread pudding bakes, prepare the vanilla sauce. In a small saucepan, combine the milk, heavy cream, sugar, butter, and cornstarch. Heat over medium, stirring occasionally, until the butter melts. Continue to stir until the sauce thickens, about 10-12 minutes. Once thickened, remove from heat and stir in the vanilla extract.

5. Serve

Once the bread pudding is done baking, let it cool for 15-20 minutes. Drizzle the warm vanilla sauce over the top, reserving extra sauce for serving on the side. Enjoy the pudding warm, at room temperature, or even chilled!

Details and nutritional information

Details

Prep Time: 10 minutes
Cook Time: 1 hour
Cooling Time: 20 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings

Nutrition

Serving Size: 1 slice (with sauce)
Calories: 360
Sugar: 28 g
Cholesterol: 120 mg

Helpful Tips

Soaking the bread: Letting the bread sit in the custard mixture for 20-30 minutes allows it to fully absorb the flavors and ensures a soft, luscious texture.
Baking: If you notice the top browning too quickly, cover the dish loosely with foil during the last 10-15 minutes of baking.
Vanilla sauce consistency: If your sauce is too thick, simply thin it out with a little extra milk or cream. If it’s too thin, cook it a bit longer.

Substitutions and Variations

Bread: While brioche or challah is ideal, you can use any sturdy, day-old bread. Even leftover croissants or cinnamon rolls work beautifully!
Raisins: If you’re not a fan of raisins, try substituting them with dried cranberries, chopped nuts, or even chocolate chips for a fun twist.
Spices: Add a pinch of cloves or allspice for a deeper, spicier flavor profile.

Frequently Asked Questions

Can I make this bread pudding ahead of time?

Yes! You can prepare the bread pudding and refrigerate it unbaked for up to 24 hours. When ready to bake, just pop it into the preheated oven.

What’s the best bread to use?

Day-old or stale bread works best because it absorbs the custard without turning soggy. Brioche, challah, or French bread are all great options!

Can I freeze bread pudding?

Yes, you can freeze it after baking! Once fully cooled, wrap the bread pudding tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Reheat in the oven before serving.

Storage Instructions

Bread Pudding: Store leftover bread pudding in an airtight container in the refrigerator for up to 5 days. If the vanilla sauce has been added, aim to eat it within 2-3 days.
Vanilla Sauce: The sauce can be made ahead and stored in the refrigerator for up to 3-4 weeks. Reheat it gently on the stove or in the microwave before serving.

Conclusion

Whether you’re planning a holiday brunch or just want a simple, comforting dessert, this bread pudding with vanilla sauce is a must-try. The rich, spiced custard combined with the sweet, silky sauce is nothing short of heavenly!