If you have a soft spot for nostalgic desserts that bring comfort in every bite, then this Classic Bread Pudding with Homemade Vanilla Sauce Recipe is going to be your new best friend in the kitchen. Rich, custardy, and bursting with warm spices, this timeless dish marries simple ingredients in a way that feels like a cozy hug. The luscious vanilla sauce elevates the bread pudding to pure indulgence, making it perfect for sharing with loved ones or treating yourself after a long day.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze because each one plays a starring role that shapes the flavor, texture, and radiant color of your bread pudding. From the creamy custard base to the aromatic spices, every component is essential to crafting this classic dessert experience.
- 6 cups day-old bread, cubed (French bread or brioche): Stale bread absorbs custard beautifully without turning mushy, creating the perfect texture.
- 2 cups whole milk: Adds creaminess and helps form the custard base that soaks the bread.
- 1 cup heavy cream: Enhances richness and lends a velvety mouthfeel.
- 4 large eggs: Bind the custard and contribute to the pudding’s structure.
- 3/4 cup granulated sugar: Sweetens the pudding, balancing the spices and bread.
- 1/4 cup brown sugar: Adds depth and a subtle molasses flavor for warmth.
- 2 teaspoons vanilla extract: Infuses a fragrant, sweet aroma that’s simply irresistible.
- 1 teaspoon ground cinnamon: Provides a mild spice that complements the vanilla perfectly.
- 1/4 teaspoon ground nutmeg: Offers a gentle nutty spice, rounding out the flavor profile.
- 1/4 teaspoon salt: Balances sweetness and intensifies the overall taste.
- 1/2 cup raisins or chopped nuts (optional): Adds texture and a delightful surprise in every bite if you choose to include them.
- 2 tablespoons unsalted butter, melted: Poured on top to create a golden, slightly crispy crust.
- For the vanilla sauce: 1 cup whole milk, 1/2 cup heavy cream, 1/3 cup granulated sugar, 1 tablespoon cornstarch, 2 large egg yolks, 1 tablespoon unsalted butter, 2 teaspoons vanilla extract, and a pinch of salt—all perfectly combined to make the sauce that transforms the pudding into a decadent treat.
How to Make Classic Bread Pudding with Homemade Vanilla Sauce Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). Greasing a 9×13-inch baking dish is essential—this ensures your bread pudding won’t stick and will come out in one beautiful, intact piece ready to serve.
Step 2: Create the Custard Mixture
In a large mixing bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until everything is well blended and smooth. This step is crucial because the custard will soak into the bread, infusing it with flavor and moisture that make this pudding so irresistible.
Step 3: Soak the Bread
Add your cubed day-old bread to the custard mixture and gently stir to coat every piece. Let the bread soak for 10 to 15 minutes, which allows it to fully absorb the pudding’s creamy custard. If you decided to add raisins or nuts, now is the perfect time to fold them in so they distribute evenly throughout.
Step 4: Bake the Bread Pudding
Pour the soaked bread mixture into your greased baking dish and drizzle the melted butter evenly over the top. Baking for 45 to 50 minutes, you’ll know it’s ready once the center is set and the top has turned a gorgeous golden brown color. Let it cool slightly—you’ll want to dig in while it’s warm but not too hot.
Step 5: Whip Up the Homemade Vanilla Sauce
While the bread pudding is baking, make the sauce. In a medium saucepan, whisk together milk, cream, sugar, cornstarch, and egg yolks. Cook this mixture over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5 to 7 minutes). Be careful not to let it boil. Once thickened, remove from heat and stir in butter, vanilla extract, and a pinch of salt. Let this sauce cool slightly before serving.
How to Serve Classic Bread Pudding with Homemade Vanilla Sauce Recipe
Garnishes
For an extra touch of elegance, sprinkle a little powdered sugar or a dusting of cinnamon on top just before serving. Fresh berries or a mint sprig also brighten the presentation and add a hint of freshness to balance the richness.
Side Dishes
This dessert shines splendidly on its own, but pairing it with a scoop of vanilla ice cream or a spoonful of whipped cream can take it to another level of indulgence. For a festive occasion, a warm cup of spiced tea or coffee complements the flavors beautifully.
Creative Ways to Present
Serve slices of the bread pudding warm in shallow bowls with generous ladles of the homemade vanilla sauce poured over the top. Alternatively, you can cut smaller portions and arrange them on dessert plates with artistic drizzles of sauce and scattered toasted nuts or chopped dried fruit for visual appeal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator. The bread pudding flavors deepen after a day or two, making it even more delightful when enjoyed later.
Freezing
This bread pudding freezes wonderfully. Wrap individual portions tightly in plastic wrap and place them in a freezer-safe container or bag. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently.
Reheating
Reheat your bread pudding in the oven at 325°F (160°C) for about 15 to 20 minutes or until warmed through. Avoid microwaving if you want to preserve the texture and crispness of the top layer. Warm the vanilla sauce separately and pour it over after reheating.
FAQs
Can I use other types of bread for this recipe?
Absolutely! While French bread and brioche are ideal for their texture, you can experiment with challah or even a sturdy sourdough. Just ensure the bread is slightly stale to absorb the custard properly.
Is it necessary to soak the bread before baking?
Yes, soaking the bread allows it to absorb the custard mixture fully, resulting in a soft, creamy interior and beautifully set pudding. Skipping this step would leave the bread dry and the texture uneven.
Can I make the vanilla sauce ahead of time?
Definitely. The vanilla sauce can be prepared up to three days in advance and stored in the fridge. Just reheat it gently before serving to keep its silky texture intact.
What can I use instead of raisins or nuts if I have allergies?
If you’re avoiding nuts or dried fruit, simply omit them. The bread pudding will still be delicious and moist with the custard and spices doing all the heavy lifting.
How do I know when the bread pudding is fully baked?
The pudding is done when the center is set and does not jiggle as much as liquid, and the top has a lovely golden brown color. You can also insert a toothpick in the center; it should come out mostly clean or with custard but not wet batter.
Final Thoughts
Now that you have this Classic Bread Pudding with Homemade Vanilla Sauce Recipe in your culinary repertoire, you’re set to impress everyone with a dessert that’s both comforting and elegant. Simple to make yet so satisfying, it’s the perfect treat to enjoy year-round or to cozy up your next gathering. Trust me, once you try it, this dish will become a cherished favorite you’ll want to return to again and again.
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Classic Bread Pudding with Homemade Vanilla Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic bread pudding with homemade vanilla sauce is a comforting American dessert featuring custardy baked bread soaked in a rich mixture of milk, cream, eggs, and spices. Topped with a smooth, creamy vanilla sauce, it’s perfect for using day-old bread and delighting guests with a warm, nostalgic treat.
Ingredients
For the Bread Pudding
- 6 cups day-old bread, cubed (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
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped nuts (optional)
- 2 tablespoons unsalted butter, melted
For the Vanilla Sauce
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the bread pudding doesn’t stick.
- Mix Custard Base: In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined, creating a rich custard base.
- Soak Bread: Add the cubed day-old bread to the custard mixture and gently stir so each piece is soaked thoroughly. Let this mixture sit for 10–15 minutes for the bread to absorb the flavors fully. If using, fold in the raisins or chopped nuts at this stage.
- Assemble and Bake: Pour the soaked bread mixture into your greased baking dish and drizzle the top evenly with melted unsalted butter. Bake in the preheated oven for 45–50 minutes until the pudding is set in the center and has a golden-brown crust on top. Allow it to cool slightly before serving.
- Prepare Vanilla Sauce: While the pudding bakes, whisk together the milk, cream, sugar, cornstarch, and egg yolks in a medium saucepan. Cook over medium heat, whisking constantly to prevent lumps, until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes. Ensure the mixture does not boil.
- Finish Sauce: Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and a pinch of salt for enhanced flavor. Let the sauce cool slightly.
- Serve: Pour the warm vanilla sauce over warm slices of bread pudding just before serving for a classic, delicious dessert experience.
Notes
- Use sturdy, slightly stale bread such as French bread or brioche for the best texture and absorption.
- The vanilla sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before serving.
- For a nut-free version, omit the raisins or nuts.
- Ensure the sauce does not boil to avoid curdling the eggs.
