Dessert

Classic Bread Pudding with Vanilla Sauce Recipe

BySimon Carel December 22, 2025December 24, 2025

Introduction

Bread pudding is a comforting dessert that transforms simple stale bread into a rich, custardy treat. This classic recipe features warm spices and a creamy vanilla sauce that will delight your taste buds. Perfect for using up leftover bread and impressing guests.

A square piece of bread pudding sits on a white decorative plate with round hole patterns around the edge, placed on a blue cloth. The bread pudding has four visible layers of golden-brown toasted bread cubes on top with a slightly crusty texture. Below that, there is a moist, creamy custard layer in light yellow with small specks of cinnamon throughout. The pudding is surrounded by a light, glossy syrup pooling on the plate. In the background, a white marbled texture surface is seen with blurred cinnamon sticks and a metal cup next to a blue baking dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups cubed stale bread (French, challah, brioche, or regular sliced)
2 cups milk
3 large eggs
1 cup (207g) sugar
2 tbsp butter, melted
1 1/2 tbsp vanilla extract
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 cup butter (for sauce)
1 cup sugar (for sauce)
1/2 cup heavy whipping cream
1 tbsp vanilla extract (for sauce)

Instructions

Step 1: Grease an 8×8-inch casserole dish and set aside.
Step 2: Cut bread into 1-inch chunks and spread evenly in the bottom of the casserole dish.
Step 3: In a large bowl, whisk together the milk, eggs, sugar, melted butter, vanilla extract, cinnamon, and nutmeg. Pour this mixture evenly over the bread, making sure all pieces get soaked.
Step 4: Let the bread sit for 20-25 minutes to absorb the milk and egg mixture thoroughly.
Step 5: Preheat your oven to 350°F (176°C). Bake the pudding for 50-55 minutes. The pudding should be jiggly but set, with a fully risen center. If not fully set, bake a few minutes longer. Remove from the oven once done.
Step 6: While the pudding bakes, prepare the vanilla sauce. Melt 1/2 cup butter in a medium saucepan over low heat. Add 1 cup sugar, 1/2 cup heavy cream, and 1 tbsp vanilla extract.
Step 7: Cook the sauce slowly on low heat, stirring frequently until it thickens enough to coat the back of a spoon. Remove from heat.
Step 8: Serve the warm bread pudding topped with the vanilla sauce.

Tips & Variations

Use a mix of breads like brioche and challah for extra richness.
For a boozy twist, add a splash of rum or bourbon to the custard mixture.
Stir in raisins or chopped nuts before baking for texture and flavor.
If you prefer, bake the pudding in individual ramekins for elegant servings.

Storage

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm. Keep the vanilla sauce in a separate container and reheat on the stove over low heat, adding a splash of cream if needed to loosen it.