Bread Pudding with Vanilla Sauce

Pouring the warm vanilla sauce over the top of a bread pudding slice.

5 from 4 votes

Bread Pudding with Vanilla Sauce

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. This dessert is perfect for holidays or any cozy night when you want something comforting and sweet!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Keyword: bread pudding

Servings: servings

Author: Elena Davis

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

US Customary - Metric

Instructions

Prepping the Pan & Topping

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter. (If you like a thicker bread pudding, make it in a 9x9-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.

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