Best Bread Pudding with Vanilla Sauce Recipe

If you’re searching for a soul-warming dessert that feels like a cozy hug, look no further than the Best Bread Pudding with Vanilla Sauce Recipe. This classic dish transforms simple, day-old bread into a golden, custardy delight topped with a luscious homemade vanilla sauce. Each bite bursts with comforting spices like cinnamon and nutmeg, while the vanilla sauce adds a velvety sweetness that perfectly complements the tender bread. It’s the kind of recipe that brings everyone to the table, inviting smiles and satisfied sighs with every forkful.

Ingredients You’ll Need

Gathering these straightforward but carefully chosen ingredients is the first step to creating this dreamy dessert. Each element plays a key role in achieving the perfect balance of taste, texture, and warm color that makes the Best Bread Pudding with Vanilla Sauce Recipe truly unforgettable.

• 6 cups day-old bread cubes (French or brioche): The backbone of the pudding, these provide a soft, spongy texture once soaked in custard.
• 2 cups whole milk: Adds creaminess and moisture to tenderize the bread.
• 1 cup heavy cream: Boosts richness, making every bite indulgently smooth.
• 4 large eggs: Your custard’s binder, giving structure and silky consistency.
• 1 cup granulated sugar: Sweetens the pudding just right, balancing spice and cream.
• 1 tablespoon vanilla extract: Infuses a warm, aromatic depth that ties the flavors together.
• 1 teaspoon ground cinnamon: Delivers a comforting, spicy note essential for classic bread pudding.
• ¼ teaspoon ground nutmeg: Adds subtle warmth and complexity to the spice mix.
• ¼ teaspoon salt: Enhances all the natural flavors in the pudding.
• ½ cup raisins or chopped pecans (optional): A delightful textural contrast and pop of sweetness or crunch.
• 2 tablespoons melted butter: For greasing the pan and drizzling atop to encourage a golden crust.
• For the Vanilla Sauce:
• ½ cup unsalted butter: Provides the sauce’s luscious base.
• ½ cup granulated sugar: Sweetens the sauce to a perfect balance.
• 1 egg (beaten): Adds richness and helps thicken the sauce smoothly.
• 1 tablespoon all-purpose flour: Creates the sauce’s silky texture by thickening it gently.
• 1 cup whole milk: Keeps the vanilla sauce creamy without overpowering the bread pudding.
• 1 tablespoon vanilla extract: Brings out the unmistakable, fragrant vanilla flavor of the sauce.

How to Make Best Bread Pudding with Vanilla Sauce Recipe

Step 1: Prepare and soak the bread

Start by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish with melted butter. Spread the cubed bread evenly in the dish so every piece has a chance to soak up the creamy custard. This step ensures your pudding will be wonderfully moist and tender throughout.

Step 2: Whisk together the custard

In a large bowl, combine whole milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk everything together thoroughly until the mixture is smooth and fragrant. Pour this custard over the bread cubes, pressing gently so the bread absorbs as much liquid as possible. Letting it sit for 15 minutes allows the bread to soak up all that lovely flavor.

Step 3: Add extras and bake

If you’re including raisins or chopped pecans, sprinkle them evenly over the soaked bread, then drizzle melted butter on top. This adds a buttery, golden crust when baked. Pop the dish into the oven and bake for 45 to 50 minutes until the pudding is beautiful golden brown and set in the center—a sign that the custard has firmed up just right.

Step 4: Make the vanilla sauce

While the pudding bakes, melt butter over medium heat in a saucepan. Stir in sugar and flour, cooking gently for 1 to 2 minutes to create a flavorful roux. Slowly add whole milk while whisking continuously, then bring the mixture to a soft simmer. Stir constantly until the sauce thickens, which should take about 4 to 5 minutes. Quickly whisk in the beaten egg to prevent scrambling, then stir in vanilla extract for a dreamy finish and smooth texture.

Step 5: Serve warm with sauce

Allow the bread pudding to cool slightly before slicing. Serve each portion warm and generously drizzled with the vanilla sauce, letting that luscious, velvety creaminess soak into every bite. You’ll understand immediately why this is the Best Bread Pudding with Vanilla Sauce Recipe to keep in your culinary rotation.

How to Serve Best Bread Pudding with Vanilla Sauce Recipe

Garnishes

Adding a sprinkle of powdered sugar or a handful of toasted pecans elevates the visual appeal and texture of the pudding. A fresh sprig of mint or a dash of ground cinnamon on top can offer a lovely aroma and bright color contrast, making your dessert look as delightful as it tastes.

Side Dishes

This bread pudding stands beautifully on its own but also pairs wonderfully with seasonal fruits such as warm apple compote or a scoop of creamy vanilla ice cream. These sides add freshness or extra indulgence, turning the dessert into a showstopper.

Creative Ways to Present

For gatherings, consider serving the pudding in individual ramekins to create elegant, personalized portions. Layering slices with drizzled vanilla sauce between each one on a platter makes for a stunning presentation that will wow your guests and invite seconds.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, cover leftover bread pudding tightly with plastic wrap or transfer it to an airtight container. It will stay fresh in the refrigerator for up to four days, ready to be reheated and enjoyed without losing its comforting charm.

Freezing

You can freeze bread pudding either before or after baking. Wrap it well with foil and place it in a freezer-safe container. It keeps well for up to two months. When ready to eat, thaw overnight in the refrigerator and warm gently—no flavor or texture loss here!

Reheating

The best way to reheat bread pudding is in a preheated oven at 325°F (160°C) for about 15-20 minutes, covered loosely with foil to keep it moist. You can also microwave individual servings, but the oven method ensures that glorious crust stays nicely crisp and the pudding remains tender inside.

FAQs

Can I use any type of bread for this recipe?

While you can experiment, day-old French or brioche bread works best because of their sturdy crumb and slightly sweet flavor. They soak up the custard beautifully without turning to mush, making the puddings perfectly tender yet structured.

Is it possible to make the vanilla sauce dairy-free?

Absolutely! You can substitute the whole milk and butter in the sauce with your favorite plant-based alternatives like almond milk and vegan butter. Just note that the texture and flavor will have slight differences, but the sauce will still add delicious creaminess.

Can I add other mix-ins besides raisins or pecans?

Definitely! Chopped apples, dried cranberries, or even chocolate chips all make fabulous additions. Just be sure not to overload the pudding, so the custard can still evenly soak the bread.

What’s the secret to getting a crisp top on bread pudding?

The drizzle of melted butter before baking helps create that gorgeous golden, slightly crisp crust. Also, avoid covering the dish while baking; letting heat circulate naturally encourages browning.

Can I prepare this dessert ahead of time?

Yes, you can prepare the casserole up to the soaking step, then cover and refrigerate for up to 24 hours before baking. This makes it perfect for busy days when you want to prep in advance and serve a fresh, warm dessert later.

Final Thoughts

If you’ve been craving a dessert that feels like home, loaded with warmth and sweet comfort, this Best Bread Pudding with Vanilla Sauce Recipe is exactly what you need. It’s one of those timeless desserts that truly brings people together over its inviting aroma and luscious flavors. Give it a try—you might just discover your new favorite way to enjoy bread pudding forever.

Best Bread Pudding with Vanilla Sauce Recipe

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• Author: admin
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This classic Best Bread Pudding with Vanilla Sauce recipe delivers a warm, comforting dessert featuring custardy, spiced bread baked to golden perfection and topped with a luscious, creamy vanilla sauce. Ideal for holidays or cozy nights, it combines the rich flavors of cinnamon, nutmeg, and vanilla with the soft texture of brioche or French bread.

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Ingredients

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For the Bread Pudding:

• 6 cups day-old bread, cut into 1-inch cubes (French or brioche recommended)
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup raisins or chopped pecans (optional)
• 2 tablespoons butter, melted (for greasing and drizzling)

For the Vanilla Sauce:

• ½ cup unsalted butter
• ½ cup granulated sugar
• 1 egg, beaten
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• 1 tablespoon vanilla extract

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Instructions

1. Prepare the Oven and Bread: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter. Arrange the cubed bread evenly in the dish to create the base for your pudding.
2. Mix the Custard: In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined. This mixture will soak into the bread cubes, creating the custard texture.
3. Soak the Bread: Pour the custard mixture over the bread cubes, pressing down lightly to ensure the bread absorbs the liquid well. Let the mixture sit for 15 minutes to soak thoroughly. If using, sprinkle in the raisins or chopped pecans. Drizzle the melted butter over the top for added richness.
4. Bake the Pudding: Bake the bread pudding in the preheated oven for 45–50 minutes until the top is golden and the center is set but still moist. Remove from oven and let cool slightly before serving.
5. Make the Vanilla Sauce: While the pudding bakes, melt the unsalted butter in a saucepan over medium heat. Stir in the granulated sugar and all-purpose flour and cook for 1–2 minutes to form a smooth roux. Gradually whisk in the milk and bring the mixture to a gentle simmer, stirring constantly until it thickens, about 4–5 minutes.
6. Finish the Sauce: Remove the saucepan from heat. Quickly whisk in the beaten egg to prevent it from scrambling, then stir in the vanilla extract. Whisk until smooth and creamy.
7. Serve: Serve the warm bread pudding with a generous drizzle of the creamy vanilla sauce for a delightful dessert experience.

Notes

• For a richer bread pudding, substitute half-and-half for the milk.
• The vanilla sauce can be made ahead of time and gently reheated before serving.
• Using day-old bread helps absorb the custard better without becoming too soggy.
• Optional add-ins like raisins or pecans add texture and flavor, but can be omitted for a simpler pudding.
• Ensure the beaten egg is added off the heat to prevent curdling the sauce.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American