Bread Pudding with Vanilla Sauce Recipe

Introduction

Bread pudding is a comforting dessert that transforms simple stale bread into a rich, custardy treat. This classic recipe is flavored with warm spices and topped with a luscious vanilla sauce, making it perfect for any occasion.

Ingredients

• 6 cups cubed stale bread (French, challah, brioche, or regular sliced)
• 2 cups milk
• 3 large eggs
• 1 cup (207g) sugar
• 2 tbsp butter, melted
• 1 1/2 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 cup butter (for the sauce)
• 1 cup sugar (for the sauce)
• 1/2 cup heavy whipping cream
• 1 tbsp vanilla extract (for the sauce)

Instructions

1. Step 1: Grease an 8×8-inch casserole dish and set aside.
2. Step 2: Cut bread into 1-inch chunks and spread evenly in the bottom of the casserole dish.
3. Step 3: In a large bowl, whisk together the milk, eggs, sugar, melted butter, vanilla extract, cinnamon, and nutmeg. Pour the mixture evenly over the bread, ensuring all pieces are soaked.
4. Step 4: Let the bread soak in the mixture for 20-25 minutes to absorb the custard.
5. Step 5: Preheat the oven to 350°F (176°C). Bake the pudding for 50-55 minutes. It should be set but slightly jiggly in the center. If the center hasn’t fully risen, bake a few minutes longer. Remove from the oven when done.
6. Step 6: While the pudding bakes, make the vanilla sauce. Melt 1/2 cup butter in a medium saucepan over low heat. Add 1 cup sugar, 1/2 cup heavy cream, and 1 tbsp vanilla extract.
7. Step 7: Cook the sauce slowly over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
8. Step 8: Remove the vanilla sauce from heat and serve it warm over the bread pudding.

Tips & Variations

• Use day-old or slightly stale bread for the best texture; fresh bread can make the pudding too mushy.
• Try adding raisins, chopped nuts, or chocolate chips to the bread mixture for extra flavor and texture.
• For a dairy-free version, substitute milk and cream with coconut milk or almond milk alternatives.
• Sprinkle a little powdered sugar or cinnamon on top before serving for a decorative touch.

Storage

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or reheat the entire dish covered with foil in a 325°F (163°C) oven for 15-20 minutes. Keep the vanilla sauce refrigerated and gently warm it before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make bread pudding ahead of time?

Yes, you can prepare the bread pudding mixture a few hours in advance and refrigerate it before baking. This allows the bread to soak longer, enhancing the custard texture.

What bread works best for bread pudding?

Stale or day-old bread with a firm texture such as French, challah, or brioche works best to absorb the custard without becoming too soggy.

Bread Pudding with Vanilla Sauce Recipe

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★★★★★

4.5 from 75 reviews

A comforting and classic bread pudding recipe featuring cubed stale bread soaked in a spiced milk and egg mixture, baked to perfection and served with a rich homemade vanilla sauce. Perfect as a warm dessert for any occasion.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread Pudding

• 6 cups cubed stale bread (French, challah, brioche, regular sliced)
• 2 cups milk
• 3 large eggs
• 1 cup (207g) sugar
• 2 tbsp butter, melted
• 1 1/2 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg

Vanilla Sauce

• 1/2 cup butter
• 1 cup sugar
• 1/2 cup heavy whipping cream
• 1 tbsp vanilla extract

Instructions

1. Prepare the baking dish. Grease an 8×8-inch casserole dish thoroughly and set it aside to prevent sticking.
2. Arrange the bread. Cut the stale bread into 1-inch chunks and spread them evenly across the bottom of the prepared casserole dish.
3. Mix custard. In a large bowl, whisk together the milk, eggs, sugar, melted butter, vanilla extract, ground cinnamon, and nutmeg until well combined.
4. Soak the bread. Pour the custard mixture evenly over the bread cubes, ensuring all the bread is saturated, then let it sit for 20-25 minutes to absorb the mixture.
5. Preheat and bake. Preheat your oven to 350°F (176°C). Bake the soaked bread pudding for 50-55 minutes until it is set but still slightly jiggly in the center. The center should rise fully; if not, bake a little longer.
6. Make the vanilla sauce. While the pudding bakes, melt butter in a medium saucepan over low heat. Add sugar, heavy whipping cream, and vanilla extract.
7. Cook the sauce. Stir the mixture gently over low heat until it thickens and coats the back of a spoon.
8. Serve. Remove the bread pudding from the oven and serve warm topped with the freshly prepared vanilla sauce.

Notes

• Stale bread works best for this recipe as it soaks up the custard without becoming too mushy.
• You can use any bread variety, but rich breads like brioche or challah add extra flavor.
• If you prefer, add raisins or nuts to the bread pudding before baking for a different texture.
• The pudding will continue to set as it cools; slightly underbaking helps keep it creamy.
• Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.

Keywords: bread pudding, dessert, vanilla sauce, cinnamon dessert, baked pudding, classic dessert