This classic bread pudding with vanilla sauce is the ultimate comfort food dessert. Imagine soft, custardy bread infused with cinnamon and vanilla, studded with sweet raisins, and baked until golden perfection. The magic happens when you drizzle it with a warm, buttery vanilla sauce that seeps into every bite.
Whether you serve it after a cozy weeknight dinner or make it the star of your holiday table, this timeless treat is proof that simple ingredients can create pure magic. Plus, it’s budget-friendly, beginner-friendly, and absolutely irresistible to anyone who tries it.
Why You’ll Love This Recipe
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Old-fashioned flavor that brings nostalgia to every bite
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Beginner-friendly – perfect for first-time bakers
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Budget-conscious – uses pantry staples you probably have
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Customizable – add your own favorite mix-ins
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Perfect for holidays or weeknights
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Crowd-pleasing – always a hit at family gatherings
Ingredient Breakdown
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White bread – The base that soaks up the custard for a soft, pudding-like texture.
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Raisins – Adds bursts of sweetness and a chewy texture contrast.
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Milk – Creates the custard base and keeps the pudding moist.
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Butter – Adds richness and flavor to both pudding and sauce.
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Sugar & Brown sugar – Sweetens and balances flavors in the pudding and sauce.
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Eggs – Binds everything together and creates a creamy custard texture.
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Ground cinnamon – Adds warmth and depth of flavor.
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Vanilla extract – Gives both the pudding and sauce that signature aroma.
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Heavy cream – Makes the sauce silky and indulgent.
Step-by-Step Instructions
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Preheat & Prep: Heat oven to 350°F (175°C). Butter a 9×9-inch baking dish.
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Mix Bread & Raisins: Place cubed bread and raisins in a large mixing bowl.
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Make Custard: In another bowl, whisk milk, melted butter, sugar, eggs, cinnamon, and vanilla until smooth.
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Combine: Pour custard mixture over bread and raisins. Gently stir and let sit for 10 minutes so bread absorbs liquid.
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Bake: Transfer to prepared baking dish. Bake 40–45 minutes or until top is golden and a knife inserted in the center comes out clean.
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Make Vanilla Sauce: While pudding bakes, melt butter in a saucepan over medium heat. Stir in both sugars until dissolved. Add cream and cook 1–2 minutes. Remove from heat and stir in vanilla.
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Serve: Let bread pudding cool slightly. Drizzle with warm vanilla sauce and serve.
Pro Tips
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Use day-old bread for best texture – it absorbs more custard.
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For extra indulgence, add a splash of rum or bourbon to the vanilla sauce.
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Don’t skip the resting time before baking – it ensures a soft interior.
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Warm the sauce just before serving for maximum flavor.
Ingredient Swaps or Variations
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Swap raisins for dried cranberries or chopped dates.
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Use brioche or challah bread for richer flavor.
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Add chocolate chips for a dessert twist.
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Make it nutty with chopped pecans or walnuts.
Serving Suggestions
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Serve warm with vanilla ice cream or whipped cream.
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Pair with fresh berries for a tart contrast.
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Add a dusting of powdered sugar for a bakery-style look.
Make Ahead + Storage Tips
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Make Ahead: Assemble the bread pudding up to 12 hours in advance, cover, and refrigerate. Bake just before serving.
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Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
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Reheat: Warm individual servings in the microwave or oven.
Frequently Asked Questions
Q: Can I make this without raisins?
A: Absolutely – simply omit them or replace with another dried fruit or chocolate chips.
Q: Can I freeze bread pudding?
A: Yes, freeze baked pudding (without sauce) for up to 2 months. Thaw in fridge before reheating.
Q: Can I double this recipe?
A: Yes, use a 9×13-inch baking dish and increase baking time by 10–15 minutes.
Q: Can I make the vanilla sauce ahead of time?
A: Yes, store it in the fridge and reheat gently before serving.

Ingredients
Equipment
Method
- Preheat & Prep: Heat oven to 350°F (175°C). Butter a 9×9-inch baking dish.
- Mix Bread & Raisins: Place cubed bread and raisins in a large mixing bowl.
- Make Custard: In another bowl, whisk milk, melted butter, sugar, eggs, cinnamon, and vanilla until smooth.
- Combine: Pour custard mixture over bread and raisins. Gently stir and let sit for 10 minutes so bread absorbs liquid.
- Bake: Transfer to prepared baking dish. Bake 40–45 minutes or until top is golden and a knife inserted in the center comes out clean.
- Make Vanilla Sauce: While pudding bakes, melt butter in a saucepan over medium heat. Stir in both sugars until dissolved. Add cream and cook 1–2 minutes. Remove from heat and stir in vanilla
- Serve: Let bread pudding cool slightly. Drizzle with warm vanilla sauce and serve.
Notes
- Best served warm for optimal texture and flavor.
- Sauce thickens as it cools – reheat to loosen.
- Adjust sweetness to taste by reducing sugar slightly if desired.