Easy Bread Pudding with Vanilla Sauce (Soft & Custardy)
This easy bread pudding with vanilla sauce is soft, rich, and perfectly custardy. A cozy dessert made with leftover bread.
Servings 6 -8, approximately
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
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
Top Tips for Success
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.
- 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.
