Why You’ll Love This Recipe

Classic Bread Pudding with Vanilla Sauce is a comforting, old-fashioned dessert that transforms simple pantry staples into a rich and satisfying treat. With a custardy center, crispy golden edges, and a warm vanilla sauce poured on top, it’s the perfect cozy dessert for holidays, gatherings, or any time you want to use up day-old bread in a delicious way.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

day-old bread (French or brioche works best)eggswhole milkheavy creamgranulated sugarsaltground cinnamonvanilla extractunsalted butterraisins (optional)

For the vanilla sauce:

granulated sugarsalted butterheavy creamvanilla extract

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Cut the day-old bread into cubes and place them evenly in the prepared dish.

In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, vanilla extract, and a pinch of salt.

Pour the custard mixture evenly over the bread, pressing gently to soak all the pieces.

Let it sit for 15–20 minutes to absorb, then sprinkle raisins over the top if using.

Dot with small cubes of butter and bake for 45–50 minutes, or until golden brown and set in the center.

While the pudding bakes, make the vanilla sauce: in a saucepan, combine sugar, butter, and cream over medium heat, stirring until melted and smooth.

Remove from heat and stir in vanilla extract.

Serve the warm bread pudding with a generous drizzle of vanilla sauce.

Servings and timing

This recipe serves 8–10.Preparation time: 15 minutesSoaking time: 20 minutesBaking time: 45–50 minutesTotal time: 1 hour 20 minutes

Variations

Add chopped nuts like pecans or walnuts for extra texture.

Use chocolate chips or dried cranberries instead of raisins.

Try flavored extracts like almond or rum in place of vanilla.

Swap cinnamon for nutmeg or pumpkin spice for a seasonal twist.

Top with whipped cream or a scoop of vanilla ice cream instead of sauce.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, microwave individual servings for 30–40 seconds or bake at 300°F (150°C) for 10–15 minutes.For longer storage, freeze baked pudding without sauce for up to 2 months. Thaw in the fridge before reheating.

FAQs

What kind of bread works best?

Sturdy bread like French bread, brioche, or challah holds up well and soaks in the custard perfectly.

Can I use non-dairy milk?

Yes, but the pudding may be less rich. Choose full-fat plant-based milk for better results.

Is the vanilla sauce necessary?

No, but it enhances the flavor and adds a luscious finishing touch.

Can I make this ahead of time?

Yes, assemble the pudding the night before, refrigerate, and bake when ready.

How do I know when it’s done?

The center should be set and a knife inserted should come out mostly clean.

Why is my pudding soggy?

Too much liquid or not enough baking time can result in sogginess. Let it rest before serving.

Can I skip the raisins?

Absolutely—feel free to omit or substitute with your preferred mix-ins.

Is it served hot or cold?

Traditionally served warm, but also delicious cold or at room temperature.

Can I make this gluten-free?

Yes, by using gluten-free bread that holds its structure well.

Does the sauce thicken as it cools?

Yes, it thickens slightly, so reheat gently before serving if needed.

Conclusion

Classic Bread Pudding with Vanilla Sauce is a timeless dessert that proves comfort food never goes out of style. With its tender custard-soaked bread and decadent topping, it’s a crowd-pleaser that’s as easy to make as it is to love. Perfect for cozy nights, special occasions, or anytime you want a dessert that feels like home.