The Best Bread Pudding with Vanilla Sauce Recipe Ever Made

Sweet, comforting bread pudding with vanilla sauce has been warming hearts for generations.

Crusty bread transforms into a decadent dessert that melts in your mouth.

Each bite carries a rich, custardy texture bursting with warm spices.

Soaked bread pieces absorb a luscious mixture of eggs, milk, and cinnamon.

The golden-brown top promises a crispy exterior with a soft, pillowy interior.

Drizzled with silky vanilla sauce, this dessert elevates simple ingredients into a heavenly treat.

You’ll fall in love with this classic comfort food that turns humble ingredients into pure magic.

Why Bread Pudding with Vanilla Sauce Comforts

• Crowd-Pleasing Party Starter: Delivers instant excitement with its rich, melted cheese and bold taco flavors that guarantee everyone will be reaching for chips.
• Simple One-Skillet Wonder: Minimal cleanup and straightforward cooking process make this recipe perfect for busy home cooks who want maximum taste with minimal effort.
• Customize Your Spice Level: Easily adjust heat intensity by adding extra taco seasoning or cayenne pepper, ensuring the dip suits every taste preference from mild to wild.
• Versatile Serving Options: Adaptable for different occasions like game day, potlucks, movie nights, or casual gatherings, with options to serve with tortilla chips or fresh vegetable slices.

Ingredients for Sweet Vanilla Bread Pudding

• Bread: A classic ingredient that provides the foundation for this comforting dessert.
• Raisins: Sweet dried fruits that add delightful bursts of flavor and texture to the pudding.

• Milk: Creamy liquid that helps soften the bread and create a smooth pudding texture.
• Butter: Adds rich flavor and helps bind the ingredients together.
• Heavy Whipping Cream: Provides luxurious richness and helps create a smooth vanilla sauce.

• Sugar, Granulated Sugar, Brown Sugar: Different types of sweeteners that contribute depth and sweetness to both the pudding and sauce.
• Eggs: Bind the ingredients and help create a custardy texture.
• Vanilla Extract: Adds classic warm and sweet flavor to both the pudding and sauce.
• Nutmeg: Provides a warm, aromatic spice that complements the sweet pudding.

How to Make Classic Bread Pudding Easily

Step 1: Warm Up the Oven

Get your oven ready by heating it to 350°F. Grab a casserole dish and lightly coat it with butter or cooking spray to prevent sticking.

Step 2: Prepare Bread Base

• Day-old bread cubes
• Raisins
• Whole milk
• Unsalted butter

Tear bread into bite-sized chunks and place in a large mixing bowl. In a saucepan, gently warm milk and butter together until butter completely melts.

Pour the warm liquid over bread and raisins, allowing everything to soak and absorb flavors for 10 minutes.

Step 3: Create Pudding Mixture

• Sugar
• Eggs
• Vanilla extract
• Ground nutmeg

Whisk together eggs, sugar, vanilla, and nutmeg until smooth.

Pour this mixture into the soaked bread and mix thoroughly. Transfer everything into the prepared baking dish.

Step 4: Bake to Perfection

Slide the dish into the preheated oven. Bake for 40-50 minutes until the center sets and the top turns a beautiful golden brown.

Check doneness by inserting a toothpick – it should come out clean.

Step 5: Whip Up Vanilla Sauce

• Unsalted butter
• Granulated sugar
• Brown sugar
• Heavy whipping cream
• Vanilla extract

Combine butter, sugars, and cream in a saucepan.

Cook over medium heat, stirring constantly until the mixture bubbles and thickens. Remove from heat and stir in vanilla extract.

Step 6: Serve and Enjoy

Scoop warm bread pudding into serving bowls. Drizzle generously with the luscious vanilla sauce.

Enjoy immediately while everything is warm and inviting.

Helpful Notes for Creamy Bread Pudding Fans

• Use day-old, slightly stale bread like brioche or challah for the best texture and absorption of milk mixture.
• Soak raisins in warm water or rum beforehand to plump them up and reduce excessive sweetness in the pudding.
• Cover the baking dish with foil during the first 30 minutes of baking to ensure even moisture and prevent crispy edges.
• Stir vanilla sauce constantly and remove from heat immediately when it starts boiling to prevent burning or separating.
• Enjoy bread pudding warm with sauce for optimal flavor and creamy texture, but avoid serving extremely hot to preserve delicate taste.

Mixes for Bread Pudding Lovers to Try

• Chocolate Lover's Pudding: Replace raisins with chocolate chips and add cocoa powder to the bread mixture for a rich chocolate flavor.
• Gluten-Free Option: Use gluten-free bread or almond flour bread cubes instead of traditional bread, ensuring those with gluten sensitivities can enjoy the dessert.
• Spiced Autumn Variation: Swap nutmeg for pumpkin pie spice and add diced apples to the bread mixture, creating a seasonal twist on the classic recipe.
• Dairy-Free Alternative: Substitute dairy milk with coconut milk, use coconut cream instead of heavy whipping cream, and replace butter with coconut oil for a plant-based version.

Tasty Pairings for Vanilla Sauce Bread Pudding

• Pair Sweet Bourbon Whiskey: Smooth Kentucky bourbon complements the rich, creamy texture of bread pudding, enhancing its caramel and vanilla notes with a warming alcoholic kick.
• Complement with Cinnamon Espresso: Dark, robust espresso with a sprinkle of cinnamon creates a delightful contrast to the sweet pudding, cutting through its richness while adding depth.
• Match with Vanilla Bean Ice Cream: Cold, creamy vanilla ice cream provides a refreshing counterpoint to the warm pudding, creating a classic dessert combination that balances temperatures and textures.
• Select Cream Sherry: Nutty, sweet cream sherry echoes the pudding's warmth, offering a sophisticated wine pairing that elevates the dessert's complex flavor profile.

How to Store Bread Pudding for Dessert

• Store bread pudding in an airtight container in the refrigerator for up to 4 days. Cover tightly with plastic wrap or lid to prevent moisture loss and absorbing other food odors.
• Wrap individual portions or entire pudding in plastic wrap, then aluminum foil. Freeze for up to 2 months. Place a date label on the container for tracking.
• Warm individual portions on medium power for 30-45 seconds. Add a splash of milk to prevent dryness and restore moisture. Stir halfway through heating.
• Preheat oven to 350F. Place pudding in a baking dish, cover with foil to prevent burning. Warm for 15-20 minutes until heated through. Drizzle fresh vanilla sauce before serving.

FAQs

• What type of bread works best for bread pudding?

Day-old or slightly stale bread like brioche, challah, or French bread are ideal. These breads absorb the milk mixture better and create a richer, more luxurious texture.

• Can I make bread pudding without raisins?

Absolutely! You can omit raisins or substitute them with other mix-ins like chocolate chips, nuts, or dried cranberries based on your preference.

• How do I know if the bread pudding is fully cooked?

Insert a toothpick into the center of the pudding. If it comes out clean and the top is lightly golden, the pudding is done. The center should be set but still slightly soft.

Bread Pudding With Vanilla Sauce Recipe

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4.6 from 40 reviews

• Total Time: 1 hour 5 minutes
• Yield: 6 1x

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Description

Rich, comforting bread pudding with vanilla sauce celebrates classic Southern dessert magic, blending custardy texture with sweet, smooth notes. Home cooks can savor this nostalgic treat that warms hearts and delights taste buds with each delectable spoonful.

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Ingredients

Scale 1x2x3x

Bread:

• 4 cups (8 slices) cubed white bread

Main Ingredients:

• 2 cups milk
• 2 eggs, slightly beaten
• 1/4 cup butter
• 1/2 cup sugar

Additional Ingredients:

• 1/2 cup raisins (optional)
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground nutmeg

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Instructions

1. Preheat the oven to 350°F and thoroughly coat a 1.5-quart casserole dish with butter or cooking spray to prevent sticking.
2. Tear bread into rustic cubes and scatter raisins in a spacious mixing bowl, creating a textural base for the pudding.
3. Gently warm milk and butter in a saucepan over medium heat, stirring until butter completely dissolves and mixture reaches a smooth consistency, approximately 5 minutes.
4. Pour heated milk mixture over bread and raisins, allowing the bread to absorb liquid and soften for 10 minutes, creating a custardy foundation.
5. Whisk eggs, sugar, vanilla extract, and nutmeg in a separate bowl until ingredients are thoroughly integrated and mixture appears silky.
6. Fold the egg mixture into the soaked bread, ensuring even distribution of ingredients and creating a cohesive pudding base.
7. Transfer the pudding mixture into the prepared casserole dish, spreading evenly with a spatula for uniform baking.
8. Bake in the preheated oven for 40-45 minutes, watching for a golden-brown surface and a firm, set center that springs back when lightly touched.
9. While pudding bakes, prepare vanilla sauce by combining butter, sugars, and cream in a saucepan over medium heat, stirring constantly until mixture thickens and bubbles, approximately 6-7 minutes.
10. Remove sauce from heat and incorporate vanilla extract, creating a rich, glossy topping.
11. Once pudding is done, remove from oven and let rest for 5 minutes to stabilize its structure.
12. Serve warm, generously drizzling vanilla sauce over each portion and garnishing with an optional sprinkle of nutmeg.

Notes

• Choose day-old bread for better absorption and richer texture, as slightly stale bread soaks up milk mixture more effectively.
• Try different bread types like brioche, challah, or French bread to create unique flavor profiles and varying textures.
• Add extra flavor boosters like cinnamon, orange zest, or bourbon to enhance the pudding’s depth and complexity.
• Make the dessert gluten-free by using gluten-free bread and ensuring all other ingredients are certified gluten-free.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 252 kcal
• Sugar: 15 g
• Sodium: 180 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0.3 g
• Carbohydrates: 39 g
• Fiber: 1.5 g
• Protein: 6 g
• Cholesterol: 70 mg