Nothing beats a cozy morning treat like Bread Pudding with Vanilla Sauce. This old-fashioned favorite combines cubes of soft, day-old bread soaked in a sweet custard, baked until golden, and finished with warm, velvety sauce. Each bite melts with creamy vanilla flavor and comforting spice. It’s the perfect make-ahead breakfast for holidays, brunch gatherings, or a lazy weekend morning. Using stale bread gives it the best texture—crispy edges with a custardy middle—and the homemade vanilla sauce takes it to a whole new level of indulgence.
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Why You’ll Love This Bread Pudding
This Bread Pudding with Vanilla Sauce is the ultimate comfort dish. It uses simple ingredients you likely already have and requires little hands-on time. You’ll love the way the top turns golden and slightly crisp while the center stays soft and custardy. It’s great for family breakfasts, easy to prep ahead, and ideal for feeding a crowd. You can even customize it with raisins or your favorite toppings like nuts or whipped cream. The combination of warm bread pudding and rich vanilla sauce makes it feel special every time.
Ingredients You’ll Need
You don’t need anything fancy to make this cozy breakfast treat. Most ingredients are pantry staples like milk, cream, eggs, and sugar. The magic really comes from using day-old bread—it soaks up the custard perfectly without turning soggy. Cinnamon and nutmeg add that nostalgic warmth, and the vanilla brings a smooth sweetness that ties everything together.
Bread Pudding Ingredients
Eggs, milk, heavy cream, melted butter, sugar, vanilla extract, cinnamon, nutmeg, salt, and cubes of stale bread (brioche or challah work best). Add raisins if you like a touch of sweetness and texture.
Vanilla Sauce Ingredients
Milk, heavy cream, sugar, butter, cornstarch, and vanilla extract. This simple sauce turns silky and thick after a few minutes of stirring.
Ingredient Tips & Substitutions
You can use French bread or even leftover dinner rolls instead of brioche. If you don’t have heavy cream, use half-and-half. Skip the raisins if you prefer plain pudding or try adding chopped pecans instead. You can also increase or reduce cinnamon to taste—it’s totally flexible.
How to Make Bread Pudding with Vanilla Sauce
Making this recipe is simple and rewarding. You’ll prepare the custard, soak the bread, bake, then make the sauce while it bakes.
Prepare the Custard and Bread Mixture
Whisk eggs until smooth, then add milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. Stir in the cubed bread until coated, then let it rest for 20–30 minutes to absorb the liquid.
Bake Until Golden and Set
Pour the mixture into a buttered 9×13-inch baking dish. Bake at 350°F for 50–60 minutes until golden brown and firm in the center. The top should be crisp and slightly puffed.
Make the Warm Vanilla Sauce
While the pudding bakes, heat milk, cream, sugar, butter, and cornstarch in a saucepan. Stir until thick and glossy, then remove from heat and add vanilla extract.
Serving Suggestions
Let the pudding cool for about 15–20 minutes. Serve warm, drizzled with plenty of vanilla sauce. Add whipped cream, nuts, or fresh berries for extra flair.
Expert Tips for Best Results
Always use room-temperature ingredients so the custard mixes evenly. Stale bread gives the best texture—fresh bread can make the pudding mushy. Make sure every cube is soaked but not swimming in liquid. Check doneness by pressing the center; it should be firm, not wet. For added crunch, sprinkle sugar on top before baking. If serving for brunch, keep extra sauce warm on the side—it reheats beautifully.
Storage, Freezing & Reheating Instructions
Store leftover bread pudding without sauce in the fridge for up to 5 days. With sauce, enjoy within 2–3 days. Freeze cooled pudding wrapped tightly in plastic and foil for up to a month. Thaw in the refrigerator overnight, then reheat in the oven until warm. The vanilla sauce keeps up to 3–4 weeks in an airtight container—reheat gently before serving. For the best texture, avoid microwaving too long.
Other Recipes You May Enjoy
- Oatmeal apple breakfast bake
- Crack breakfast casserole recipe
- Easy sausage pancake bites
- French toast rollups for breakfast
Conclusion
This Bread Pudding with Vanilla Sauce brings simple comfort to any breakfast table. Every spoonful blends creamy custard, golden bread, and smooth, sweet sauce. Whether it’s for Sunday brunch or a cozy morning treat, it’s a recipe that never disappoints. Try it once, and you’ll find yourself making it again just to taste that warm, nostalgic sweetness. You can even share photos or variations on Pinterest to inspire others to bake it too.
Bread Pudding with Vanilla Sauce
Equipment
- Mixing bowls For whisking and soaking bread
- Whisk To mix the custard smoothly
- 9×13-inch baking dish For baking pudding
- Saucepan To prepare the vanilla sauce
- Spatula For folding ingredients
Ingredients
- 5 large eggs, room temperature
- 2 cups milk, room temperature
- 1 cup heavy cream, room temperature
- 2 tablespoons unsalted butter, melted
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 16 oz day-old bread (brioche, challah, or French), cubed
- 1 cup raisins (optional)
- For the Vanilla Sauce:
- ½ cup milk
- ¾ cup heavy cream
- ½ cup granulated sugar
- 4 tablespoons unsalted butter
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
Instructions
- Whisk eggs until smooth. Add milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. Stir to combine.
- Fold in cubed bread until coated. Let soak for 20–30 minutes.
- Preheat oven to 350°F (177°C). Grease a 9×13-inch dish with melted butter.
- Pour mixture into dish and bake for 50–60 minutes until golden and set in the center.
- In a saucepan, combine milk, cream, sugar, butter, and cornstarch. Cook over medium heat until thickened (10–12 minutes). Remove from heat, add vanilla, and stir.
- Cool pudding for 15–20 minutes. Serve warm with vanilla sauce poured over the top and extra on the side.
