This easy bread pudding with vanilla sauce is soft, rich, and incredibly comforting. Made with custard-soaked bread and topped with a silky homemade vanilla sauce, it's a classic dessert that's simple to make and always a crowd-pleaser.
What is bread pudding with vanilla sauce?
Bread pudding with vanilla sauce is a classic dessert made with soft, custard-soaked bread baked until golden brown and served with a warm, sweet vanilla sauce. It's rich, comforting, and a great way to use up leftover bread.
Quick Summary
- Soft, custardy bread pudding
- Rich, buttery vanilla sauce
- Easy way to use leftover bread
- Perfect make-ahead dessert
- Freezer-friendly
I absolutely love warm bread pudding for breakfast. I have so many memories of this cozy, comforting dish from my childhood.
This simple, old fashioned bread pudding recipe is so versatile and delicious. And the warm vanilla sauce drizzled on top makes it even more amazing!
Love cozy desserts like this? You might also enjoy my Greek rice pudding, semolina halva cake, or a warm apple crisp.
Jump to:
- What is bread pudding with vanilla sauce?
- What does bread pudding taste like?
- Ingredients
- How to make bread pudding with vanilla sauce
- How to make vanilla sauce
- Recipe notes & Tips
- How do you store bread pudding?
- Can you freeze bread pudding?
- Tips for the best bread pudding
- Bread pudding variations
- Frequently asked questions
- More cozy dessert recipes
- Recipe
Why you'll love this recipe
- Easy to make & budget-friendly - This easy bread pudding recipe only takes about 15 minutes to prepare and uses simple ingredients.
- Endless variations - From chocolate chips and fruit to spiced rum and salted caramel sauce, the basic bread pudding recipe offers endless possibilities so you can customize it according to your taste.
- Creamy vanilla sauce - The homemade vanilla sauce adds a wonderful finishing touch that pairs so well with the bread pudding.
- Great for using up leftover bread - Bread pudding is a fantastic way to transform leftover bread into a delicious dessert.
- Best recipe for bread pudding - I've been making this for years and it really is foolproof and works every time!
What does bread pudding taste like?
Bread pudding has a soft, custardy texture with a lightly crisp top. It's rich and gently sweet, with warm flavors of vanilla and cinnamon, and it's even better served with a silky, buttery vanilla sauce.
Ingredients
- Bread - Slightly stale bread works best because it absorbs the custard without becoming mushy. You could also use sweet bread like Tsoureki (Greek Easter Bread), brioche, or challah for a richer flavor.
- Milk - use whole or low-fat milk. You can also use half-and-half or light cream for a richer texture.
- Sugar - I use regular, granulated sugar.
- Eggs - You'll need 4 medium eggs for the custard.
- Cinnamon - I love ground cinnamon, but you could also add a touch of ground nutmeg, too.
- Vanilla - I use pure vanilla extract.
- Coarse sugar (optional) - Sprinkle a little on top before baking for a lightly crisp, crunchy finish.
Ingredients for the vanilla butter sauce
- Milk - Whole milk gives the best flavor, but low-fat works, too.
- Heavy cream - It adds richness and creates a smooth, creamy texture.
- Sugar - You'll need regular granulated sugar.
- Cornstarch - This helps to thicken the sauce.
- Butter - Adds flavor and extra richness.
- Vanilla extract - Use pure vanilla extract for the best taste.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- mixing bowls
- whisk
- silicone spatula
- small baking dish or casserole dish (about 8-9 inches/20-23cm)
- saucepan
How to make bread pudding with vanilla sauce
Step-by-step Instructions
- Cut the bread (or tear it) into pieces and place in a buttered baking dish.
2. In a large or medium-sized bowl, whisk together the milk, sugar, eggs, vanilla, and cinnamon.
3. Pour the milk/egg mixture all over the bread pieces in the dish and press the bread down to make sure it's coated with the mixture.
4. Sprinkle the top with the coarse sugar.
5. Then bake!
How to make vanilla sauce
1. Put the milk, heavy cream, and sugar in a medium saucepan. Cook over medium heat and bring to a simmer.
2. Stir the cornstarch and 4 tablespoons of the milk mixture in a small bowl.
3. Pour the cornstarch mixture into the saucepan and cook until it thickens, about 1-2 minutes.
4. Then add the butter and vanilla and combine until the butter has melted.
Recipe notes & Tips
Make-ahead options
This bread pudding is also a wonderful make-ahead dessert. After assembling the bread pudding in the baking dish, cover it tightly with plastic wrap and refrigerate for up to 24 hours. When you're ready to bake, let it sit at room temperature for about 20 minutes (I usually preheat my oven during this time), then bake as instructed.
How do you store bread pudding?
Bread pudding can be stored in the refrigerator for up to 4 days. Cover it tightly or place it in an airtight container. Reheat gently before serving.
Can you freeze bread pudding?
Yes, bread pudding freezes well for up to 2 months. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container. Reheat in the oven or microwave after thawing.
Tips for the best bread pudding
- Don't use fresh bread - Slightly stale bread absorbs the custard much better than fresh bread, without becoming mushy. If fresh bread is all you have, cut it into cubes, spread them on a baking sheet, and bake for about 10 minutes, or until lightly toasted. Rich breads like brioche or challah work best, but you can also use Tsoureki (a Greek sweet bread), which adds a lovely flavor.
- Baking Times Differ - The baking time can differ slightly depending on your oven. You'll know it's done when a knife inserted into the center comes out clean.
Why is my bread pudding dry?
Bread pudding can turn out dry if there isn't enough custard or if it's overbaked. Make sure the bread is fully soaked before baking and remove it from the oven as soon as the center is set but still slightly soft.
Bread pudding variations
- Chocolate Chip - Add some chocolate chips into the custard mixture before pouring it over the bread cubes.
- Fruity - You can also add your favorite chopped dried fruit (raisins, cranberries) or chopped fresh fruit (apples, pears, peaches) to the bread cubes.
- Spiced Rum - For an boozy twist, add 1-2 tablespoons of dark rum to the custard mixture.
- Caramel Sauce - Drizzle some of this delicious salted caramel sauce on top while the bread pudding is still warm! It's divine.
- Nuts - For a crunchy topping, sprinkle your favorite nuts, like chopped pecans or walnuts over the pudding before or after baking.
Frequently asked questions
The secret to a good bread pudding is using the right ratio of bread to custard. The bread should be fully soaked but not swimming in liquid. Too much bread can make it dry, while too much custard can make it soggy.
The best bread for bread pudding is slightly stale, rich bread like brioche, challah, or Tsoureki (a Greek Easter bread). However, you can use almost any bread you have on hand, including sandwich bread or French bread. Richer breads will give a softer texture and more flavor.
Bread pudding can be reheated in the microwave or oven. For the microwave, heat individual portions for 30-60 seconds. For the oven, cover and warm at 350°F (180°C) for 10-15 minutes, or until heated through.
Yes, bread pudding can be made ahead of time. You can prepare it a day in advance and store it in the refrigerator before baking, or bake it fully and reheat it when ready to serve.
Bread pudding can turn out soggy if there is too much custard or if it hasn't baked long enough. The center should be set but still soft, not liquid. Using slightly stale bread also helps absorb the custard properly.
More cozy dessert recipes
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Easy Bread Pudding with Vanilla Sauce (Soft & Custardy)
Equipment
- mixing bowls
- saucepan
- whisk
- silicone spatula
- small baking dish (about 8-9 inches / 20-23 cm, square or round)
Ingredients
For the bread pudding
- 1 tablespoon butter
- 10 ounces (283g) day-old bread, torn or cubed into 1-inch (2.5cm) pieces
- 2 cups milk (500ml)
- ½ cup sugar (100g)
- 4 medium eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ tablespoon coarse sugar for sprinkling (optional)
For the vanilla sauce
- ¼ cup milk (60ml)
- ½ cup sugar (100g)
- 1 tablespoon cornstarch
- ½ cup heavy cream (125ml)
- 1 tablespoon butter
- 1 tablespoon pure vanilla extract
Before You Start:
For best results, please read through the full post before beginning the recipe.
Instructions
Make the bread pudding
- Grease the pan with the butter. Add the bread pieces and spread them evenly in the pan. Set it aside.1 tablespoon butter, 10 ounces (283g) day-old bread, torn or cubed into 1-inch (2.5cm) pieces
- In a large mixing bowl, combine the milk, eggs, sugar, vanilla, and cinnamon.2 cups milk (500ml), ½ cup sugar (100g), 4 medium eggs, at room temperature, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon
- Pour the mixture all over the bread pieces. Use a silicone spatula or the back of a spoon to press the bread down so it's fully coated.
- Sprinkle the surface with the coarse sugar, if using.½ tablespoon coarse sugar
- Meanwhile, preheat the oven to 350℉ / 180℃ and let the bread soak while the oven preheats.
- When the oven is ready, bake the bread pudding for 40-45 minutes or until a knife inserted in the center comes out clean and the center is set.
- Take it out of the oven and let it cool slightly before serving.
Make the vanilla sauce
- In a medium saucepan, add the milk, heavy cream, and sugar. Whisk over medium heat and bring to a simmer.¼ cup milk (60ml), ½ cup heavy cream (125ml), ½ cup sugar (100g)
- Take the saucepan off the heat. Take 4 tablespoons of the hot mixture and add it to a small bowl with the cornstarch. Mix until the cornstarch is dissolved.1 tablespoon cornstarch
- Put the saucepan back on the heat. Pour the cornstarch mixture into the saucepan and whisk continuously until the sauce thickens, about 1-2 minutes.
- Add the butter and vanilla and whisk well so that the butter melts.1 tablespoon butter, 1 tablespoon pure vanilla extract
- Transfer the vanilla sauce to a bowl or small jug. The sauce will thicken slightly as it cools. If it gets too thick, whisk in more milk to make it thinner.
- Pour over the bread pudding.
- Enjoy!
Notes
- An 8-inch (20 cm) pan will give thicker slices, while a 9-inch (23 cm) pan will be slightly thinner.
- Use slightly stale bread for best results.
- Don't overbake, the center should be set but still soft.
Freeze for up to 2 months and thaw overnight. Picture Tutorial & Tips I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking! ©Pastry Wishes Vanilla sauce adapted from a recipe on Allrecipes.
Levoise A Rockingham
Looks great wonder how it taste
Voula
It's really good! Let me know if you try it! ❤️
Michelle
Doubled the batch and added fresh apples and raisins...family loved it!
Voula
That's wonderful, Michelle! I'm glad it was a success!❤️
Laurie Miller
Wonderful recipe - proportion of bread-to-liquid was perfect. I added about 1/2 cup or so of dried sweet cherries - halved, as they were very large - and a little bit (about 1/2 oz) of grated dark (60% cacao) chocolate. I would have used more chocolate but my husband likes very limited chocolate flavor in bread pudding (?!?). I also tossed the bread cubes with about half of the sugar/cinnamon mixture, then added the remainder into the liquid mixture as the recipe said. It did require a little longer baking time (about 5-8 min.) probably due to the add-ins. The vanilla sauce was easy to prepare and, served warm over the room-temperature bread pudding, was an excellent dessert (although I'm tempted to have it for a morning treat as well)!
Voula
Thank you so much, Laurie! I'm so happy you enjoyed the recipe! I definitely have to try it with dried cherries; it sounds amazing!❤️
Gabriela Smallwood
I added chocolate chips and chopped up walnuts. And to the vanilla sauce I added some bourbon it was fantastic
Voula
Yay! I'm so glad you enjoyed it! 😊 The bourbon in the vanilla sauce sounds absolutely delicious! Thanks for sharing!❤️
Afroditi
This is so easy and a great recipe for left over bread! A quick dessert and no wasting bread! Love it!
Voula
Thank you so much! I'm glad you enjoyed it! 😊❤️
Shelley
Good grief, it would be really nice, if the recipe were easier to find.
Even with the jump to recipe button, you still have to scroll and scroll and scroll down, to find the recipe.
Voula
Thanks for your comment! Just to clarify—when you click the Jump to Recipe button, it should scroll straight to the recipe card within a second or two. If it felt longer, it might've been a browser quirk! The full post is just there for extra tips and information, but no need to scroll through it if you don't want to. I hope that clears it up! 😊