If you love a dessert that feels like a warm hug from the inside, then you are going to absolutely adore this Bread Pudding with Vanilla Sauce Recipe. It’s a charming, soulful dish that transforms simple, humble ingredients into a comforting treat perfect for family gatherings or a cozy night in. The luscious vanilla sauce makes every bite melt in your mouth, creating a perfect balance between rich, creamy sweetness and the satisfying custardy bread center. This recipe is truly a timeless classic that brings joy with every forkful.
Ingredients You’ll Need
You’ll find that the ingredients for this Bread Pudding with Vanilla Sauce Recipe are incredibly straightforward, yet each one plays a crucial role in building its rich flavors, creamy texture, and inviting aroma. From the simple cubes of rustic bread to the silky custard and decadent sauce, every element is essential for that perfect cozy dessert experience.
- 8 slices stale bread: Perfectly aged bread soaks up the custard beautifully without turning mushy.
- 4 large eggs: These bind the pudding and give it a silky custard texture.
- 2 cups milk: Adds moisture and creaminess to the custard base.
- 1/2 cup granulated sugar: Sweetens the bread pudding just right.
- 1 teaspoon vanilla extract: Infuses the custard with a warm, aromatic note.
- 1/2 teaspoon ground cinnamon (optional): Adds a lovely hint of spice and warmth without overpowering.
- 1/4 teaspoon ground nutmeg (optional): A subtle spice that layers well with cinnamon.
- 1/2 cup raisins (optional): These little bursts of sweetness bring texture and flavor complexity.
- 2 tablespoons melted butter: Used to grease the baking dish, ensuring the pudding doesn’t stick and adds richness.
- 1/2 cup butter (for sauce): The base for the rich vanilla sauce.
- 1/2 cup granulated sugar (for sauce): Sweetens the sauce and balances the buttery flavor.
- 1/2 cup brown sugar: Adds a deep, caramel-like sweetness to the sauce.
- 1/2 cup heavy cream: Creates that luscious, creamy texture in the vanilla sauce.
- 1 teaspoon vanilla extract (for sauce): Final touch to elevate the sauce with fragrant vanilla aroma.
How to Make Bread Pudding with Vanilla Sauce Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it warms up, grease your 8×8-inch baking dish with 2 tablespoons of melted butter. This little preparation step keeps your pudding from sticking and adds a subtle richness to the edges as it bakes.
Step 2: Cube the Bread and Layer
Take those 8 slices of stale bread and cube them into bite-size pieces. Stale bread is your best friend here because it holds the custard without breaking down too much. Spread the cubes evenly in the greased baking dish. If you’re adding raisins, sprinkle them between the bread layers for bursts of juicy sweetness throughout the pudding.
Step 3: Whisk the Custard
In a large bowl, whisk together 4 eggs, 2 cups of milk, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and the optional spices — 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Pour this luscious mixture evenly over the bread, gently pressing the bread down so it absorbs all the custard. Let it sit for about 10-15 minutes to soak up every bit of flavor and moisture.
Step 4: Bake the Bread Pudding
Place your dish in the oven and bake for 45-50 minutes, until the top turns a gorgeous golden brown and the custard is set firmly. You can check if it’s done by inserting a knife into the center — it should come out clean. This baking time allows the pudding to develop the classic tender, creamy texture that’s so irresistible.
Step 5: Create the Vanilla Sauce
While the pudding bakes, make the sauce that takes this dessert to heavenly heights. In a saucepan over medium heat, melt 1/2 cup of butter. Stir in both the granulated sugar and brown sugar, cooking until everything dissolves into a smooth, sweet mixture. Slowly whisk in 1/2 cup heavy cream and bring to a gentle simmer. Reduce the heat and let it cook for 5 minutes while stirring constantly, creating a silky sauce. Remove from heat and stir in 1 teaspoon of vanilla extract for that final aromatic touch.
Step 6: Serve Warm with Vanilla Sauce
Once your bread pudding is baked to perfection and has cooled for a few minutes, serve it warm with generous drizzles of the homemade vanilla sauce. This pairing turns every bite into a celebration of flavor and texture.
How to Serve Bread Pudding with Vanilla Sauce Recipe
Garnishes
To add an extra pop of freshness or texture, top your serving with a sprinkle of toasted nuts like pecans or walnuts, or a dusting of powdered sugar. Fresh berries or a simple dollop of whipped cream can also elevate the presentation and add delightful contrast.
Side Dishes
This hearty dessert pairs perfectly with a cup of freshly brewed coffee or hot tea. For an extra indulgent treat, consider serving it alongside a scoop of vanilla ice cream or a light fruit compote that can balance the rich vanilla sauce.
Creative Ways to Present
For gatherings or special occasions, bake the bread pudding in individual ramekins to create charming personal servings. Alternatively, drizzle the vanilla sauce artistically on a plate around a slice for an elegant touch that invites your guests to savor every bite.
Make Ahead and Storage
Storing Leftovers
Leftover Bread Pudding with Vanilla Sauce Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain its moisture and prevent the vanilla sauce from thickening too much. When you’re ready to enjoy it again, simply reheat gently to bring back that warm, cozy feel.
Freezing
If you want to prepare this comforting dessert in advance, bread pudding freezes well. After it cools completely, wrap it tightly in plastic wrap and place it inside a freezer-safe container. It can be frozen for up to 2 months without losing its appealing texture or flavor.
Reheating
The secret to perfectly reheated bread pudding is gentle warmth. Microwave it in short bursts, or reheat in a 325°F (160°C) oven until warmed through. Add a little extra vanilla sauce on top to refresh the flavors and keep every bite moist and luscious.
FAQs
Can I use fresh bread instead of stale bread?
Fresh bread can be used, but it often turns soggy because it absorbs too much custard. To avoid this, you can lightly toast or dry out fresh bread in the oven before using it for a better texture.
Is it necessary to add raisins to the bread pudding?
Raisins are optional and add a burst of sweetness and chewy texture, but you can totally leave them out or substitute with other dried fruits like chopped dates or cranberries based on your preference.
Can I make the vanilla sauce ahead of time?
Yes, the vanilla sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat it gently before serving to restore its creamy texture.
What if I don’t have heavy cream for the sauce?
You can substitute heavy cream with whole milk or half-and-half, but the sauce might be a little less rich and creamy. For best results, stick with heavy cream if possible.
How do I know when the bread pudding is fully cooked?
Use a knife or toothpick inserted into the center—if it comes out clean without wet custard, your bread pudding is perfectly baked and ready to enjoy.
Final Thoughts
This Bread Pudding with Vanilla Sauce Recipe is a soul-soothing dessert that never fails to bring comfort and smiles to the table. Its simplicity and warmth make it an irresistible choice for both beginner and seasoned cooks alike. Give it a try, and you’ll soon have a new favorite to share with friends and family that feels like a slice of home on every plate.
Print
Bread Pudding with Vanilla Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic bread pudding recipe offers a comforting family treat featuring cubes of stale bread soaked in a rich custard, baked until golden and served warm with a luscious homemade vanilla sauce. It’s an easy-to-make dessert perfect for cozy gatherings or whenever you want a nostalgic, sweet indulgence.
Ingredients
Bread Pudding
- 8 slices stale bread, cubed
- 4 large eggs
- 2 cups milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup raisins (optional)
- 2 tablespoons melted butter (for greasing the dish)
Vanilla Sauce
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish with melted butter to prevent sticking.
- Prepare the Bread: Cube the stale bread and place it evenly in the greased baking dish. If using raisins, sprinkle them throughout the bread layers for added sweetness and texture.
- Make the Custard: In a large bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, cinnamon, and nutmeg if desired. Pour this mixture over the bread cubes, making sure all pieces are thoroughly soaked. Let the mixture rest for 10-15 minutes to fully absorb the custard.
- Bake the Pudding: Place the baking dish in the preheated oven and bake for 45-50 minutes until the pudding’s top is golden brown and the custard has set. You can test doneness by inserting a knife into the center; it should come out clean.
- Prepare the Vanilla Sauce: While the pudding bakes, melt butter in a saucepan over medium heat. Stir in both granulated and brown sugars until dissolved. Gradually whisk in the heavy cream and bring the mixture to a simmer. Reduce heat and cook for 5 minutes, stirring constantly. Remove from heat and stir in vanilla extract to finish.
- Serve: Allow the bread pudding to cool slightly once baked, then serve warm with the creamy vanilla sauce generously drizzled over the top for a delightful finish.
Notes
- Use stale or day-old bread for best texture; fresh bread may result in a mushy pudding.
- Raisins are optional and can be substituted with nuts or dried cranberries.
- Letting the bread soak properly in the custard ensures a rich, moist pudding.
- The vanilla sauce can be made ahead and reheated gently before serving.
- For a lighter version, substitute whole milk with 1% or use a sugar substitute to reduce sweetness.
