Bread Pudding with Vanilla Sauce
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This bread pudding with vanilla sauce is a classic dessert made with simple ingredients, featuring warm spices and a delicious vanilla sauce. It’s cozy, comforting, and perfect for using up day-old bread! Serve it for an indulgent breakfast treat or as a dessert on a cold winter night.
Looking for more easy breakfast recipes? Don’t miss my overnight French toast casserole or these fluffy ricotta pancakes.
Quick Look at Bread Pudding with Vanilla Sauce
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Servings: 12 people
- Dietary Info: Vegetarian; can be made Dairy Free & Gluten Free
- Method: Oven Baked (sauce made on stovetop)
- Technique: Make the custard, then pour it over the pieces of stale bread and let stand. Bake until golden and set, then serve with vanilla sauce.
- Flavor & Texture: This bread pudding has a creamy, custardy texture with a crisp golden top and hints of cinnamon and nutmeg. It pairs perfectly with a cozy vanilla sauce on top.
Why You’ll Love This Family Favorite!
With minimal effort and ingredients, you get a dessert that feels like a warm hug, perfect for any occasion. The unique addition of a cinnamon sugar cream drizzle before baking makes it taste almost like a cinnamon roll without all the work!
- Rich, Creamy Custard: The perfect balance of milk, cream, and eggs makes every bite soft and custardy, but never soggy.
- Cinnamon Sugar Topping: A layer of cinnamon sugar cream adds a sweet, slightly crunchy texture on top, making it irresistible.
- Luscious Vanilla Sauce: The silky vanilla sauce takes this dessert to the next level, adding extra richness with every drizzle.
This dessert is perfect for holidays or any cozy night when you want something comforting and sweet! This is always a treat my whole family loves.
Made With Amore,
“Amazing! I have now made this recipe 4 times and guests rave, it truly is the best bread pudding I have ever tasted. I add pecans in just before putting it in the oven. The sauce just takes the whole dish up a notch. It is even better the second day.”
– Carolyn
Table of Contents
- Quick Look at Bread Pudding with Vanilla Sauce
- Why You’ll Love This Family Favorite!
- Simple Ingredients
- Variations & Substitutions
- How to Make Bread Pudding with Vanilla Sauce
- Bread Pudding with Vanilla Sauce FAQs
- Serving Suggestions
- Expert Tips
- Other Breakfast Recipes You’ll Love
- Bread Pudding with Vanilla Sauce Recipe
Simple Ingredients
These simple ingredients create a comforting, spiced, and creamy bread pudding with a luscious vanilla sauce.
- Eggs: They’re the base for the rich creamy custard that binds the bread pudding. Make sure they’re at room temperature for the best results!
- Heavy Cream: There’s nothing like heavy cream to add creaminess and richness! I recommend using it in both the rich custard and topping.
- Spices: Adding a touch of cinnamon and nutmeg brings a cozy spice that adds depth and warm to the pudding and pairs beautifully with the vanilla sauce.
- Day-Old or Stale Bread: Using stale or day-old bread allows it to soak up the custard well, creating a soft and fluffy texture while holding its structure when baked.
- Optional Add-Ins: I love adding raisins for a chewy, sweet contrast to the soft bread, and some pecans for a crunchy texture and nutty flavor. Feel free to leave these out if you prefer!
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Almond Sauce Variation: Instead of using vanilla extract, add ½ teaspoon of almond extract to the sauce after cooking it. Adjust the amount to your taste.
- Pumpkin Spice Bread Pudding: Replace some of the milk with canned pumpkin purée and add pumpkin pie spice instead of cinnamon and nutmeg. Serve with a maple glaze or whipped cream for a fall-inspired treat.
- Nutella Bread Pudding: Swirl homemade Nutella into the bread mixture before baking for a chocolate-hazelnut twist. Top with whipped cream or vanilla ice cream.
- Customize Add-Ins: Mix in raisins, pecans, chocolate chips, or dried fruit to add texture and flavor. You can also experiment with different spices like cardamom or allspice for variation. Try adding a little brown sugar for richness. Serve it with a dollop of chocolate pastry cream.
How to Make Bread Pudding with Vanilla Sauce
This delightful dessert (or breakfast treat) comes together in a few easy steps. The vanilla sauce really puts it over the top!
- Add the milk, eggs, and cream to a large bowl.
- Add the spices to the egg-milk mixture.
- Whisk all ingredients to combine.
- Pour the custard over the stale bread in the casserole dish.
- Make the cinnamon sugar cream sauce. This adds a special touch that makes this dish unique!
- Pour the cinnamon sugar cream sauce over the bread pudding after it’s absorbed some of the custard.
- Bake for about 50-60 minutes, or until it’s golden brown and a knife inserted into the center comes out clean.
- Serve this delicious bread pudding hot out of the oven with my creamy vanilla sauce. It’s versatile, and can be used for many desserts. We love it served warm over the top of the pudding!
Bread Pudding with Vanilla Sauce FAQs
Bread pudding is a cozy dessert made by soaking day-old bread in a rich custard of eggs, milk, and cream flavored with spices like cinnamon. Baked until golden, it’s soft and creamy inside with a crisp top. It’s perfect for using up leftover bread, and is easily customizable with add-ins like dried fruit or nuts!
The best bread for bread pudding is a sturdy, day-old loaf with a slightly dense texture. Brioche, challah, or French bread work wonderfully, as they soak up the custard without becoming too mushy. Day-old or stale bread is ideal because it holds up better and absorbs the flavors more evenly, giving you that perfectly soft and creamy texture inside while staying slightly crisp on top.
To stale bread quickly, cut it into cubes and spread them on a baking sheet. Bake at 300°F (150°C) for 10-15 minutes, or until the bread is dry but not browned. This will help it absorb the custard better without turning mushy. Perfect for when you don’t have day-old bread on hand!
This bread pudding recipe is typically served warm, especially with vanilla sauce. The warmth brings out the comforting flavors, making the custard rich and creamy. However, depending on personal preference, it can also be enjoyed at room temperature or even cold!
You can easily prepare bread pudding ahead of time! This makes it an excellent option for gatherings or holiday meals. Here’s how:
Assemble the Night Before: Prepare the bread pudding until you pour the custard over the bread and let it soak. Cover the dish tightly with plastic wrap and refrigerate overnight. This allows the bread to absorb the custard, making the pudding even creamier.
Bake the Next Day: When ready to bake, remove the baking dish from the fridge and let it come to room temperature for about 20-30 minutes while the oven preheats. Then, bake as directed.
Reheat Option: If you bake it in advance, reheat the bread pudding in a low oven (around 300°F) until warmed through, or microwave individual portions. The vanilla sauce can also be made and gently reheated on the stove or microwave.
To store leftovers, simply cover and refrigerate for up to 3 days.
Serving Suggestions
This bread pudding with vanilla sauce tastes great as a dessert after a cozy meal of Italian pot roast (stracotto), German goulash soup, or chicken cacciatore.
Want to serve this as a sweet breakfast casserole instead? Round it out with other morning favorites, like classic spinach quiche, Italian fruit salad (Macedonia di Frutta), and loaded vegetarian quiche.
My Pro Tips
Expert Tips
- Day-old or stale bread works best as it absorbs the custard without becoming too mushy. If your bread is fresh, dry it out in the oven before using.
- Allow the custard to sit for 20-30 minutes after pouring it on the bread. This gives the bread time to absorb the liquid and ensures a creamy texture.
- Use high-quality vanilla since it’s a key flavor in the custard and sauce.
- Bake until the center is set but still slightly soft. Overbaking can result in a dry bread pudding. The top should be golden brown, while the inside remains custardy.
Other Breakfast Recipes You’ll Love
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Bread Pudding with Vanilla Sauce
Ingredients
For the Cinnamon Sugar Cream Mixture
- ½ cup heavy cream
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Bread Pudding
- 1 pound day-old or stale bread, cubed (such as French, challah, or brioche)
- 5 large eggs, at room temperature
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup raisins, optional
- ½ cup pecans, optional
For the Vanilla Sauce
- 1 cup heavy cream
- 1 tablespoon cornstarch
- ½ cup granulated sugar
- 4 tablespoons butter
- 2 teaspoons pure vanilla extract, or ½ teaspoon of almond extract
Instructions
Prepping the Pan & Topping
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter. (If you like a thicker bread pudding, make it in a 9×9-inch square dish.)
- Prepare the cinnamon sugar cream mixture by mixing the heavy cream, sugar, and cinnamon in a small bowl. Set aside.
Assembling the Bread Pudding
- Cut the loaf of bread into 1-2 inch cubes, or tear into pieces by hand for a more rustic texture. Place in a large bowl.
- Make the custard mixture by whisking together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl until well combined.
- Pour the egg custard mixture over the bread cubes in the bowl and gently stir to coat the bread evenly. Let the mixture sit for about 20-30 minutes, allowing the bread to soak up the custard.
- For added texture and flavor, fold in the raisins and/or pecans into the bread mixture, then spread the bread cubes evenly in the greased baking dish. Drizzle with the cinnamon sugar cream mixture.
- Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is golden brown. A knife inserted into the center should come out clean.
Making the Vanilla Sauce & Serving
- While the bread pudding bakes, prepare the sauce. Combine the heavy cream, cornstarch, and sugar in a small saucepan. Cook over medium heat, whisking constantly until the mixture begins to thicken. Remove from heat, then stir in the butter and vanilla extract until smooth and glossy.
- Remove the bread pudding from the oven and let it cool for a few minutes. Serve warm with the vanilla sauce drizzled on top. Enjoy!
Notes
- Day-old or stale bread works best as it absorbs the custard without becoming too mushy. If your bread is fresh, dry it out in the oven before using.
- Allow the custard to sit for 20-30 minutes after pouring it on the bread. This gives the bread time to absorb the liquid and ensures a creamy texture.
- Bake until the center is set but still slightly soft. Overbaking can result in a dry bread pudding. The top should be golden brown, while the inside remains custardy.
- To make ahead, prepare the bread pudding until you pour the custard over the bread and let it soak. Cover the dish tightly with plastic wrap and refrigerate overnight. This allows the bread to absorb the custard, making the pudding even creamier. The next day, let the dish sit at room temperature for 20-30 minutes while the oven preheats, then bake as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Made as a Valentine’s breakfast for my daughters. Prepped it the night before and it was such an easy, yummy treat!
Yay! So happy you loved it! You will also love the blueberry French toast casserole to try next! Enjoy.
Amazing! I have now made this recipe 4 times and guests rave, it truly is the best bread pudding I have ever tasted. I add pecans in just before putting it in the oven. The sauce just takes the whole dish up a notch. It is even better the second day. I reheat mine in my air fryer for 8 minutes at 300 and it is simply perfect.
Yum! I love that you added pecans. Yes, it really is a yummy one. I am glad you loved it.
Thank you. Fantastic dessert. My family loved this recipe.
Thanks! It is a delicious and fairly easy recipe to make!
This was super easy to make and a huge hit with my family for our New Year’s Day dessert!
Yay! Happy everyone loved this delicious dessert.
This bread pudding is absolutely delicious. We had it for Christmas morning today. Everyone loved it. I soaked the bread overnight in a bowl and I added 1/2 cup raisins. By morning it had soaked up every bit of liquid. I baked it in glass 13×9 pan and covered it with foil for first 30 minutes of cooking. Then uncovered for the last 20 minutes. Other than that followed recipe exactly. Definitely will be making again. Thank you!
Wow! Yes, so delicious and happy everyone loved this yummy recipe!