This easy bread pudding with vanilla sauce is a surefire crowd-pleaser. A classic comfort food with a silky smooth homemade vanilla sauce.
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! This is one of those recipes that is incredibly easy to make at home. It's definitely one of my family's favorites.
Love simple desserts? Try my Puff Pastry Cinnamon Twists with Maple Syrup, Easy Pumpkin Banana Muffins, or this Easy French Cherry Dessert.
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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 this bread pudding taste like?
The top is slightly crunchy, thanks to the coarse sugar, and pillowy soft underneath. The dessert is baked in a creamy custard that's delicately flavored with vanilla and cinnamon and then served with a delicious, rich vanilla sauce!
What you need to make this recipe
Ingredients for the bread pudding
- Bread - Day-old or stale bread really absorbs the custard well. You could also use sweet bread, like Tsoureki (Greek Easter Bread), brioche, or Challah.
- Fresh milk - I use either whole milk or low-fat milk. You could also use half and half or light whipping cream.
- 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 - This is optional, but I always sprinkle a little on top right before baking to create a nice, crunchy texture on the surface.
Ingredients for the vanilla butter sauce
- Fresh milk - I use whole milk, but you could use low-fat, instead.
- Heavy cream - This really helps to create a nice creamy, texture that's perfect for a sauce.
- Sugar - You'll need regular granulated sugar.
- Cornstarch - This helps to thicken the sauce.
- Butter - This not only adds flavor to the sauce, but it also adds richness .
- Vanilla extract - I only use pure vanilla extract. If you use imitation vanilla, you may need to adjust the amount, accordingly.
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
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.
Storage Tips & Freezing Instructions
- Leftover bread pudding can be stored in an airtight container in the refrigerator for up to about 4 days.
- This bread pudding freezes really well, too! Just let it cool and then cover it tightly with plastic wrap and then aluminum foil. Freeze it for up to about 2 months. You can reheat it in the oven or in the microwave.
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.
Tips for success
- Don't use fresh bread - Day-old or stale bread absorbs the custard much better than fresh bread. If fresh bread is all that you have on hand, you can cut it into cubes, spread them out on a baking sheet, and bake for about 10 minutes, or until the bread is toasted.
- Baking Times Differ - The baking time may vary slightly depending on your oven. You'll know it's done when a knife inserted into the center comes out clean.
Frequently asked questions
To me, the secret is to have the right amount of custard and bread. If there's too much bread, you'll end up with a really dry bread pudding.
You can use just about any kind of bread you have on hand! I've made this bread pudding with leftover Tsoureki, which is a Greek sweet bread similar to Challah, sandwich bread, French loaves, and even hamburger buns! They all work great.
You can easily reheat leftover bread pudding in the microwave or oven. For the microwave, cover individual portions with plastic wrap and heat for about 30-60 seconds, or until it's warmed through. For the oven, preheat to 350°F (180°C) and reheat covered for 10-15 minutes, or until it's warm throughout.
More delicious recipes to try
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
Bread Pudding with Vanilla sauce
Equipment
- mixing bowls
- saucepan
- whisk
- silicone spatula
- small baking dish (about 8-9 inches/20-23cm)
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 heavy cream (125ml)
- 1 tablespoon pure vanilla extract
- ½ cup sugar (100g)
- 1 tablespoon cornstarch
- 1 tablespoon butter
Note:
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 pieces down so that they are coated well.
- 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 during this time.
- When the oven is ready, bake the bread pudding for 40-45 minutes or until a knife inserted in the center comes out clean.
- 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 (I used a fork).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.
- Transfer the vanilla sauce to a bowl or small jug. It will thicken a bit as it cools. If it gets too thick, whisk in more milk to make it thinner.
- Pour over the bread pudding.
- Enjoy!
Notes
- Use stale or day-old bread for best results. If using fresh bread, toast it lightly before adding the custard.
- Baking time may vary. Check if done with a clean knife inserted into the center.
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!❤️