If you are searching for a comforting, nostalgic dessert that feels like a warm hug from your oven, this Bread Pudding with Vanilla Sauce Recipe is just the thing to brighten any day. This classic treat transforms simple ingredients like day-old bread, creamy custard, and fragrant spices into a luscious, soft pudding crowned with a silky vanilla sauce that’s nothing short of irresistible. Every bite is a perfect harmony of texture and flavor that will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
The magic of this Bread Pudding with Vanilla Sauce Recipe lies in its straightforward but thoughtfully chosen ingredients. Each component works together to build a luscious texture, infuse deep flavor, and create an inviting golden color that makes the dish as beautiful as it is delicious.
- 6 cups cubed day-old bread (French bread or brioche): Using slightly stale bread ensures the pudding soaks up the custard perfectly without becoming mushy.
- 2 cups whole milk: Adds creaminess and moisture to the custard base.
- 1 cup heavy cream: Elevates the richness and silkiness of the custard.
- 4 large eggs: Provide structure and help bind everything together into a custardy delight.
- 3/4 cup granulated sugar: Sweetens the pudding evenly without overpowering the other flavors.
- 1/4 cup brown sugar: Offers a subtle caramel depth to the sweetness.
- 1 tablespoon vanilla extract: Infuses a warm, floral aroma essential to any great bread pudding.
- 1 teaspoon cinnamon: Brings cozy spice that wakes up each bite.
- 1/4 teaspoon nutmeg: Adds a hint of warmth and complexity.
- 1/4 teaspoon salt: Balances the sweetness and enhances flavors.
- 1/2 cup raisins or chopped pecans (optional): Adds texture and bursts of natural sweetness or crunch.
- For the vanilla sauce: 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup heavy cream, 1 tablespoon all-purpose flour, and 1 tablespoon vanilla extract—a creamy, luscious topping that complements the warm pudding beautifully.
How to Make Bread Pudding with Vanilla Sauce Recipe
Step 1: Prepare Your Baking Dish and Bread
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. Spread the cubed day-old bread evenly in the dish. Using stale bread really helps it soak up the custard without falling apart, giving your pudding that perfect perfect custardy texture.
Step 2: Whisk Together the Custard Mixture
In a large bowl, whisk the whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until you have a smooth and inviting custard. This blend is the heart of the pudding, combining richness, sweetness, and warm spice with just the right hint of salt to highlight all those flavors.
Step 3: Combine Bread and Custard
Pour the custard evenly over the bread cubes. Gently press down to help the bread soak up all that creamy goodness. Then let the mixture rest for about 10 to 15 minutes so the bread absorbs all the flavors fully. If you like, sprinkle raisins or nuts on top before baking—they add lovely texture and little pops of sweetness.
Step 4: Bake Until Golden and Set
Place the baking dish in the preheated oven and bake for 45 to 50 minutes. You’ll know it’s done when the top turns a gorgeous golden brown and the center is set but still moist. This slow bake develops a slightly crisp crust while keeping the pudding tender inside—pure comfort on a plate.
Step 5: Make the Silky Vanilla Sauce
While the pudding bakes, prepare the vanilla sauce. In a saucepan over medium heat, combine the butter, sugar, heavy cream, and flour. Stir constantly until the sauce thickens to a creamy consistency, about 5 to 7 minutes. Remove from heat and whisk in the vanilla extract for that final fragrant flourish.
Step 6: Serve Warm with Vanilla Sauce
Once the bread pudding is cool enough to handle, spoon the warm vanilla sauce generously over each serving. The sauce melts beautifully into the pudding’s nooks and crannies, taking every bite to the next level of decadence.
How to Serve Bread Pudding with Vanilla Sauce Recipe
Garnishes
Enhance the visual appeal and add subtle flavor contrasts with simple garnishes. A dusting of powdered sugar, a sprinkle of toasted pecans, or a few fresh berries brighten up each serving perfectly. A scoop of vanilla ice cream on the side is also heavenly, melting slowly into the warm pudding for a luscious finish.
Side Dishes
This dessert shines on its own but pairs beautifully with light, refreshing sides like a crisp green salad or a tangy fruit compote to balance the richness. For holiday dinners, a dollop of whipped cream or even a splash of bourbon caramel sauce complements this Bread Pudding with Vanilla Sauce Recipe wonderfully.
Creative Ways to Present
Want to wow your guests? Serve this bread pudding in individual ramekins or fancy dessert glasses layered with extra vanilla sauce and toasted nuts. Freeze slices and grill them lightly for bread pudding French toast. The possibilities for making this timeless dessert truly your own are endless!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, you’re in for a treat the next day! Cover your bread pudding tightly with plastic wrap or foil and refrigerate. It will stay fresh for about 3 to 4 days, and the flavors tend to meld even more deliciously overnight.
Freezing
You can freeze leftover bread pudding by wrapping individual portions or the entire dish tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat gently to retain moisture.
Reheating
To reheat, warm the pudding in a 325°F oven for about 15–20 minutes until hot throughout, or microwave in short increments to avoid drying it out. Always reheat with a little extra vanilla sauce or a splash of cream to keep it moist and rich.
FAQs
Can I use any type of bread for this Bread Pudding with Vanilla Sauce Recipe?
While French bread or brioche is ideal due to their texture and flavor, you can experiment with other sturdy breads like challah or even cinnamon raisin bread for a twist. Just make sure the bread is slightly stale for best soaking.
Is it okay to skip the raisins or nuts?
Absolutely! The raisins or nuts add an optional texture and sweetness, but the pudding is deeply flavorful on its own. Feel free to leave them out or substitute with chocolate chips or dried cranberries according to your preferences.
What if I want to make this recipe vegan or dairy-free?
You can substitute plant-based milk and cream alternatives, and use an egg replacer or flax eggs. For the vanilla sauce, vegan butter and non-dairy milk work well too. The texture and flavor will be slightly different but still delicious.
Can I prepare the pudding the night before?
Definitely! In fact, assembling the pudding and refrigerating it overnight allows the bread to soak up more custard, enhancing the texture and depth of flavor. Just cover tightly and bake fresh the next day.
How long can I keep the vanilla sauce after making it?
The vanilla sauce can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving and stir well to bring back its creamy smoothness.
Final Thoughts
This Bread Pudding with Vanilla Sauce Recipe is a true crowd-pleaser, blending simple, wholesome ingredients into a soul-warming dessert that speaks of family gatherings and cozy evenings. Once you try it, you’ll find yourself reaching for this recipe time and again. So go ahead, make this sweet, spiced delight and watch it become a cherished staple in your home as it did in mine!
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Bread Pudding with Vanilla Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A warm and comforting bread pudding recipe made with day-old bread soaked in a rich custard mixture, baked until golden brown and served with a luscious homemade vanilla sauce. Perfect as a cozy family treat or a nostalgic holiday dessert.
Ingredients
For the Bread Pudding:
- 6 cups cubed day-old bread (French bread or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped pecans (optional)
For the Vanilla Sauce:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 tablespoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Place the cubed bread evenly in the dish to create the base for the pudding.
- Make Custard Mixture: In a large bowl, whisk together the milk, cream, eggs, both sugars, vanilla extract, cinnamon, nutmeg, and salt until smooth and fully combined.
- Combine Bread and Custard: Pour the custard mixture evenly over the cubed bread in the baking dish. Gently press down on the bread to help it absorb the liquid evenly. Let the mixture sit for 10 to 15 minutes to soak. If using, sprinkle raisins or chopped pecans evenly over the top.
- Bake the Bread Pudding: Bake in the preheated oven for 45 to 50 minutes until the top is golden brown and the center is set. Remove from the oven and allow to cool slightly before serving.
- Prepare Vanilla Sauce: While the pudding bakes, combine unsalted butter, granulated sugar, heavy cream, and flour in a saucepan over medium heat. Stir constantly until the sauce thickens, approximately 5 to 7 minutes. Remove from heat and stir in vanilla extract to finish the sauce.
- Serve: Spoon the warm vanilla sauce generously over the bread pudding to serve.
Notes
- Best served warm for optimal flavor and texture.
- Pairs beautifully with a scoop of vanilla ice cream for extra indulgence.
- For prep ahead meals, assemble the pudding and refrigerate overnight before baking the next day.
