Why You’ll Love This Recipe

Bread pudding is a timeless dessert that transforms simple leftover bread into something truly special. This recipe is easy to prepare, requires basic pantry ingredients, and delivers a rich, comforting treat. The creamy vanilla sauce adds a luxurious touch that elevates the dish, making it perfect for family dinners or holiday gatherings.

Ingredients

For the Bread Pudding:

6 cups cubed day-old bread (French bread or brioche)
4 cups milk
4 large eggs
1 cup granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter, melted

For the Vanilla Sauce:

1 cup milk
1/2 cup heavy cream
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon butter
1 teaspoon vanilla extract

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

Directions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and salt. Stir in the melted butter.
Place the bread cubes evenly in the prepared baking dish. Pour the custard mixture over the bread, pressing down lightly so the bread absorbs the liquid. Let it sit for 10 minutes.
Bake uncovered for 45–50 minutes, or until the pudding is golden brown and set in the center.
While the bread pudding bakes, prepare the vanilla sauce: In a saucepan, whisk together the milk, heavy cream, sugar, and cornstarch. Heat over medium, stirring constantly until the mixture thickens and begins to simmer. Remove from heat, then stir in the butter and vanilla extract.
Serve the bread pudding warm with the vanilla sauce spooned over the top.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Soaking Time: 10 minutes
Baking Time: 45–50 minutes
Total Time: Approximately 1 hour 15 minutes

Variations

Add fruit: Stir in raisins, dried cranberries, or chopped apples before baking for added texture and flavor.
Chocolate twist: Mix in chocolate chips or drizzle melted chocolate over the top before serving.
Nutty crunch: Sprinkle chopped nuts such as pecans or walnuts into the custard or on top before baking.
Spice it up: Add nutmeg or allspice along with cinnamon for a deeper spice profile.

Storage/Reheating

Store leftover bread pudding covered in the refrigerator for up to 3 days.
Reheat individual servings in the microwave for about 1–2 minutes until warm.
Alternatively, reheat in a 350°F (175°C) oven for 15–20 minutes.
Store the vanilla sauce separately in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.

FAQs

What kind of bread is best for bread pudding?

Day-old French bread or brioche works best due to their texture and ability to absorb the custard without becoming too soggy.

Can I use fresh bread instead of day-old bread?

Yes, but day-old bread is preferred because it is slightly dried out, which helps it soak up the custard better without falling apart.

Can I make this recipe ahead of time?

Yes, you can assemble the bread pudding the night before, cover it, and refrigerate. Bake it the next day, adding a few extra minutes to the baking time if chilled.

Is it possible to make this recipe dairy-free?

You can substitute the milk and cream with plant-based alternatives like almond or oat milk and use dairy-free butter.

Can I freeze bread pudding?

Yes, bake the pudding, let it cool completely, then freeze it in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

How thick should the vanilla sauce be?

The sauce should be thick enough to coat the back of a spoon but still pourable. Adjust thickness by cooking a little longer or adding a splash more milk if too thick.

Can I add other flavors to the vanilla sauce?

Absolutely! You can add a pinch of cinnamon or a few drops of almond extract for variation.

What if my bread pudding is too soggy or too dry?

If soggy, try reducing the milk slightly or baking a few minutes longer. If dry, increase the milk slightly or add an extra egg to the custard.

Can I use gluten-free bread?

Yes, gluten-free bread can be used, but the texture may vary slightly. Make sure it’s sturdy enough to hold the custard.

Can I make individual servings?

Yes, divide the bread and custard into ramekins or muffin tins and adjust the baking time to 20–25 minutes until set.

Conclusion

This bread pudding in casserole with vanilla sauce is a comforting, classic dessert that’s both easy to prepare and irresistibly delicious. With a creamy custard soaking into soft bread and a luscious vanilla sauce to top it off, it’s sure to become a family favorite. Whether for a cozy weeknight dessert or a festive celebration, this recipe is a perfect way to use up leftover bread and treat yourself to something sweet and satisfying.

This classic Bread Pudding in Casserole with Vanilla Sauce is a warm, comforting dessert featuring soft, custardy bread soaked in a fragrant vanilla-cinnamon custard and baked to golden perfection. Topped with a rich, creamy vanilla sauce, this easy-to-make recipe transforms simple leftover bread into a luxurious treat perfect for family dinners or special occasions.