Bread Pudding with Vanilla Sauce

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Indulge in the ultimate comfort dessert—warm, rich bread pudding drizzled with silky vanilla sauce. Whether you’re hosting a holiday dinner or simply craving a cozy treat, this classic recipe hits all the right notes of nostalgia, flavor, and ease.

Why You’ll Love This Recipe

• Perfect use for day-old bread

• Rich, custardy texture with warm spices

• Easy-to-make vanilla sauce adds a gourmet finish

• Crowd-pleaser for holidays, brunches, or casual desserts

Ingredients Breakdown

For the Bread Pudding:

• White Bread Cubes (3 ½ cups): Forms the base; absorbs the custard for a soft yet structured texture.

• Whole Milk (1 ½ cups): Adds creaminess and moisture to the pudding.

• Evaporated Milk (½ cup): Enhances richness with a slightly caramelized flavor.

• Condensed Milk (3 tbsp): Adds sweetness and dense texture.

• Eggs (2, room temperature): Bind the mixture and create a custard-like consistency.

• Raisins (½ cup): Add bursts of sweetness and texture.

• Butter (1/3 cup + 3 tbsp, room temperature): Adds richness and a tender crumb; some is used for baking on top.

• Granulated Sugar (1/3 cup): Sweetens the pudding.

• Nutmeg (½ tsp) & Cinnamon (½ tsp): Add warm spice and aroma.

• Vanilla (1 tsp): Adds depth and enhances flavor.

For the Vanilla Sauce:

• Heavy Whipping Cream (2/3 cup): Forms the creamy base of the sauce.

• Butter (1/3 cup, room temperature): Adds richness and body.

• Confectioners’ Sugar (½ cup): Sweetens and helps thicken the sauce.

• Condensed Milk (2 tbsp): Adds extra sweetness and a smooth, velvety finish.

• Vanilla (1 tbsp): Infuses the sauce with warm, aromatic flavor.

Tips and Tricks

• Use day-old or slightly stale bread for better texture absorption.

• Add a dash of bourbon or dark rum to the sauce for an adult twist.

• For a crisper top, broil the pudding for the last 2 minutes.

Variations and Customizations

• Chocolate Chip Version: Replace raisins with dark or white chocolate chips.

• Fruit Upgrade: Add chopped apples, cranberries, or dried apricots.

• Nutty Delight: Mix in toasted pecans or walnuts for crunch.

Pairing Suggestions

• Beverage: Pairs beautifully with hot coffee, chai latte, or dessert wine.

• Side: Serve alongside vanilla bean ice cream or whipped cream for a decadent finish.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Reheat: Warm in the microwave or oven at 300°F for 10 minutes.

• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.

Popular Questions

Can I make bread pudding ahead of time?

Yes! Assemble the pudding and refrigerate overnight. Bake when ready to serve.

What type of bread works best?

Use French bread, brioche, or challah for a richer result. Avoid soft sandwich bread unless stale.

How do I know when it’s done?

Insert a knife in the center—it should come out clean, and the top should be golden

Bread Pudding with Vanilla Sauce

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• Author: easysweetmeal
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This classic Bread Pudding with Vanilla Sauce is a warm, comforting dessert made from soft white bread cubes soaked in a rich, spiced custard, then baked to golden perfection. Topped with a silky, buttery vanilla sauce, it’s the perfect sweet treat for cozy evenings or family gatherings.

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Ingredients

Scale 1x2x3x

• 3 ½ cups white bread, cubed

• 1 ½ cups whole milk

• ½ cup evaporated milk

• 3 tbsp sweetened condensed milk

• 2 large eggs, room temperature

• ½ cup raisins

• ⅓ cup + 3 tbsp unsalted butter, softened

• ⅓ cup granulated sugar

• ½ tsp ground nutmeg

• ½ tsp ground cinnamon

• 1 tsp vanilla extract

• ⅔ cup heavy whipping cream

• ⅓ cup unsalted butter, softened

• ½ cup powdered (confectioners’) sugar

• 2 tbsp sweetened condensed milk

• 1 tbsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C).

2. Combine bread and raisins in a large bowl. Set aside.

3. In a saucepan over medium heat, heat milk and sugar until the sugar is dissolved.

4. Stir in butter until fully melted. Remove from heat.

5. Pour milk mixture over the bread and let it soak for 10 minutes.

6. In another bowl, whisk together eggs, evaporated milk, condensed milk, spices, and vanilla.

7. Gently fold the egg mixture into the soaked bread.

8. Transfer the mixture to a greased 9×11-inch casserole dish.

9. Dot with butter (use the remaining 3 tbsp) over the top.

10. Bake for 35–45 minutes or until golden brown and set.

For the Vanilla Sauce:

1. In a clean saucepan, combine cream, butter, powdered sugar, and condensed milk.

2. Simmer over low heat, stirring constantly until slightly thickened (about 8 minutes).

3. Remove from heat and stir in vanilla.

Notes

This recipe is budget-friendly and uses pantry staples.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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