There’s something undeniably comforting about a warm serving of bread pudding fresh from the oven. It’s the kind of dessert that brings back cozy memories — be it grandma’s kitchen on a rainy afternoon or holiday gatherings where everyone reaches for seconds. This old‑fashioned bread pudding with vanilla sauce carries that same nostalgic charm, blending soft, custard‑soaked bread with sweet spices and rich vanilla sauce drizzled over every piece.
Whether you’re baking for a special occasion, hosting brunch, or simply craving a sweet treat that tastes like home, this bread pudding fits the bill perfectly. It’s hearty, satisfying, and surprisingly easy to make with ingredients you probably already have in your pantry. Best of all, it tastes even better the next day — perfect for leftovers or make‑ahead dessert plans.
Ingredients :
Bread Pudding
- 6 cups day‑old bread, cubed (challah, French bread, or brioche work wonderfully)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional, but adds lovely warmth)
- ½ cup raisins or dried fruit (optional, but traditional)
- 2 tablespoons unsalted butter, melted
Vanilla Sauce
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Step‑by‑Step Directions :
1. Prepare the Bread
Start by cutting day‑old bread into cubes about 1 inch in size. Stale bread absorbs custard better than fresh, so if your bread is still soft, you can let it air‑dry for an hour or pop it in a low oven for 10‑15 minutes to firm it up.
Place the cubed bread evenly in a greased 9×13‑inch baking dish.
2. Make the Custard Mixture
In a large bowl, whisk together:
- Eggs
- Whole milk
- Heavy cream
- Granulated sugar
- Vanilla extract
- Ground cinnamon
- Nutmeg (if using)
Mix until smooth and fragrant. This custard will soak into the bread cubes, making them tender and richly flavored.
If you’re adding raisins or other dried fruit, stir them into the bread before pouring the custard over.
3. Combine Bread and Custard
Pour the custard evenly over the bread cubes, pressing gently with a spatula so the bread absorbs the liquid. Drizzle the melted butter on top.
Let the dish sit for about 10–15 minutes so the bread can soak up as much custard as possible.
4. Bake the Bread Pudding
Preheat your oven to 350°F (175°C). Once heated, place the baking dish on the center rack.
Bake uncovered for 45–55 minutes, or until the top is golden brown and the center is set but still slightly wobbly. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
5. Make the Vanilla Sauce
While the pudding bakes, prepare the sauce:
- In a small saucepan, combine milk, heavy cream, sugar, cornstarch, and salt.
- Heat over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- Remove from heat and stir in the vanilla extract.
The sauce should be silky and smooth — perfect for pouring over warm bread pudding.
6. Serve Warm
Let the bread pudding cool for about 10 minutes before serving. This allows the custard to set.
Cut into squares or scoop with a large spoon. Serve each portion with a generous drizzle of the warm vanilla sauce.
Helpful Tips for the Best Bread Pudding
Use Day‑Old or Slightly Stale Bread
Fresh bread can become soggy and mushy. A lightly dried loaf soaks up the custard better and creates a pleasing texture.
Don’t Overbake
Check around the 45‑minute mark — bread pudding should be set but not dry. Overbaking can make it crumbly.
Custard Balance Matters
The combination of milk, cream, and eggs makes this pudding rich but not overly heavy. You can swap part of the milk for extra cream for a more indulgent texture.
Rest Before Serving
Allow the pudding a few minutes after baking so the custard cools and becomes easier to scoop.
Delicious Variations You’ll Love
Apple Cinnamon Bread Pudding
Add small apple cubes and a teaspoon of extra cinnamon for a fall‑inspired twist.
Chocolate Chip Bread Pudding
Sprinkle ½–¾ cup chocolate chips over the bread cubes before adding custard.
Maple Pecan Bread Pudding
Stir chopped pecans into the bread and swap a tablespoon of sugar for maple syrup in the custard.
Caramel Sauce Instead of Vanilla
Swap the vanilla sauce for a homemade caramel sauce for an extra‑decadent finish.
Serving Suggestions
Old‑fashioned bread pudding pairs beautifully with:
- Vanilla ice cream
- Whipped cream
- Fresh berries or sliced peaches
- A dusting of cinnamon‑sugar
- A drizzle of caramel or chocolate sauce
Serve it as a dessert after dinner or as a warm weekend brunch treat — no matter how you choose, it’s sure to be a crowd‑pleaser.
Conclusion :
Old‑fashioned bread pudding with vanilla sauce is more than a dessert — it’s a nostalgic celebration of simple ingredients transformed into something rich, comforting, and unforgettable. The tender, custard‑soaked bread delivers a cozy texture, while the warm vanilla sauce adds a sweet, silky finish that takes every bite to the next level.
This recipe is perfect for family gatherings, holiday dinners, or quiet weekend mornings when you want something special without a lot of fuss. It’s easy to make ahead, flexible enough for creative twists, and always one of the first dishes to disappear from the table.
Whether you stick with the classic version or try one of the fun variations, this bread pudding has something for every sweet tooth. Its heartwarming flavors and satisfying texture make it a timeless dessert that captures the essence of home cooking.
So pull out your baking dish, warm up the oven, and let the aroma of rich vanilla and golden bread pudding fill your kitchen. There’s comfort in every spoonful — and a memory waiting to be made.
