Name: Best Bread Pudding with Vanilla Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 6 cups day-old bread, cubed (French bread or brioche); 2 cups whole milk; 1 cup heavy cream; 4 large eggs; 1/2 cup granulated sugar; 1/4 cup brown sugar; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 2 tablespoons butter, melted; For the Vanilla Sauce:; 1/4 cup butter; 1/2 cup heavy cream; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon cornstarch (optional, for thickening)

Why You’ll Love Best Bread Pudding with Vanilla Sauce Recipe

This bread pudding is incredibly rich and satisfying while being simple to make with everyday ingredients. It’s a perfect way to use up leftover bread and transform it into something magical. The vanilla sauce is smooth and silky, adding a decadent finish to every bite. Whether you’re making it for a holiday gathering, Sunday dinner, or just because, this recipe delivers that nostalgic, homemade taste every time.

Ingredients

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

Day-old bread (French bread or brioche works great)
Whole milk
Heavy cream
Eggs
Granulated sugar
Brown sugar
Vanilla extract
Ground cinnamon
Ground nutmeg
Salt
Butter (melted)

For the Vanilla Sauce:

Butter
Heavy cream
Granulated sugar
Vanilla extract
Cornstarch (optional, for thickening)

Directions

Preheat the oven to 350°F (175°C). Grease a baking dish with butter or nonstick spray.
Cut the bread into 1-inch cubes and place them in the prepared dish.
In a large mixing bowl, whisk together the eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt.
Pour the custard mixture evenly over the bread cubes. Press down slightly to help the bread absorb the liquid.
Let the mixture sit for 15–20 minutes to allow the bread to soak up the custard.
Bake for 45–50 minutes, or until the top is golden brown and the center is set.
While the pudding bakes, make the vanilla sauce: In a saucepan, melt the butter over medium heat. Add the sugar and cream, stirring constantly until the sugar dissolves.
Stir in the vanilla extract. If you prefer a thicker sauce, mix a little cornstarch with water and add it to the sauce, simmering until thickened.
Remove the bread pudding from the oven and let it cool slightly. Serve warm with a generous drizzle of vanilla sauce.

Servings and timing

This recipe serves 8.
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Variations

Chocolate Chip Bread Pudding: Add a handful of chocolate chips between the layers of bread.
Raisin or Dried Fruit Version: Stir in raisins, dried cranberries, or chopped dates before baking.
Twist: Add a splash of or to the custard or the vanilla sauce.
Apple Cinnamon: Toss in diced apples and a bit more cinnamon for a fall-inspired version.
Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking for extra texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave for 30–45 seconds or until heated through. For larger portions, cover with foil and reheat in a 325°F oven for 15–20 minutes. The vanilla sauce can be stored separately and reheated gently on the stove or in the microwave.

FAQs

How do I know when bread pudding is done baking?

Bread pudding is done when the center is set and doesn’t jiggle excessively. A knife inserted in the center should come out mostly clean.

Can I make this recipe ahead of time?

Yes, assemble the pudding the night before, cover, and refrigerate. Bake it fresh the next day.

What type of bread is best for bread pudding?

Thick, sturdy bread like French bread, brioche, challah, or sourdough works best. It should be slightly stale to absorb the custard better.

Can I freeze bread pudding?

Yes, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Is the vanilla sauce necessary?

The bread pudding is delicious on its own, but the vanilla sauce adds richness and extra flavor. It’s highly recommended.

Can I make this dairy-free?

You can substitute non-dairy milk and cream alternatives, and use vegan butter. The result will be slightly different in texture but still tasty.

What if I don’t have heavy cream?

You can use all whole milk, though the custard will be slightly less rich.

Why is my bread pudding soggy?

It may need more baking time, or the bread may have been too fresh and not absorbed enough custard.

Can I use flavored bread like cinnamon raisin?

Absolutely. Flavored breads can add extra depth and sweetness to the pudding.

How long will the vanilla sauce last?

Stored in the fridge in an airtight container, it will last up to 5 days. Reheat gently before serving.

Conclusion

This bread pudding with vanilla sauce is a timeless dessert that’s as easy to make as it is comforting to eat. With its rich custard base, golden top, and warm vanilla drizzle, it’s a sweet way to end any meal. Whether you stick to the classic or try a variation, this recipe is bound to become a favorite in your kitchen.