Classic Bread Pudding with Vanilla Sauce Recipe

Classic Bread Pudding with Vanilla Sauce is a timeless dessert that transforms simple pantry ingredients into a rich and comforting treat. This homestyle dish is a favorite across generations, thanks to its custard-soaked bread, aromatic spices, and the irresistible touch of warm vanilla sauce poured over the top.

Whether you’re making it as a way to use leftover bread or to offer a nostalgic ending to a meal, this recipe brings together the perfect balance of sweetness, texture, and flavor. Ideal for both casual family dinners and special occasions, this bread pudding is easy to prepare and even easier to fall in love with. The soft interior contrasts beautifully with the golden crust, while the vanilla sauce adds a luxurious, silky finish that elevates every bite.

Ingredients

For the Bread Pudding:
– 6 cups of day-old bread, cubed (preferably French bread or brioche)
– 2 cups whole milk
– 1 cup heavy cream
– 4 large eggs
– ¾ cup granulated sugar
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– 1 tsp pure vanilla extract
– ½ cup raisins or chopped nuts (optional)
– 2 tbsp unsalted butter (for greasing the baking dish)

For the Vanilla Sauce:
– 1 cup whole milk
– ½ cup heavy cream
– ½ cup granulated sugar
– 1 tbsp cornstarch
– 2 tbsp unsalted butter
– 1 tbsp pure vanilla extract
– Pinch of salt

Instructions

Preparing the Bread Pudding:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter.
2. Place the cubed bread in a large mixing bowl. If your bread is not dry enough, toast it lightly in the oven for 5–10 minutes before using.
3. In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, cinnamon, nutmeg, and vanilla extract until fully combined.
4. Pour the custard mixture over the bread cubes and gently fold until the bread is evenly soaked. Let it sit for 10–15 minutes to absorb the liquid.
5. If using raisins or nuts, stir them in at this stage.
6. Transfer the mixture into the prepared baking dish, spreading it out evenly.
7. Bake in the preheated oven for 40–45 minutes or until the top is golden brown and a knife inserted in the center comes out clean.
8. Remove from the oven and let it cool slightly while you prepare the vanilla sauce.

Preparing the Vanilla Sauce:

1. In a medium saucepan, combine milk, heavy cream, and sugar over medium heat. Stir gently until the sugar is fully dissolved.
2. In a small bowl, dissolve the cornstarch in 1–2 tablespoons of cold water to make a slurry.
3. Slowly whisk the slurry into the milk mixture, continuing to stir to avoid any lumps.
4. Cook the sauce for 3–5 minutes, or until it thickens to your desired consistency.
5. Remove the saucepan from heat and stir in butter, vanilla extract, and a pinch of salt for enhanced flavor.
6. Let the sauce cool slightly; it will thicken a bit more as it cools.

Serving Suggestions:

1. Cut the bread pudding into squares and serve warm.
2. Drizzle generously with the prepared vanilla sauce just before serving.
3. Optionally, add a scoop of vanilla ice cream or a dollop of whipped cream for an extra-indulgent dessert.