Transform simple ingredients into a luscious dessert with this Best Bread Pudding recipe, perfectly paired with a creamy vanilla sauce. Soft, custardy bread topped with a decadent sauce creates a dish that’s both indulgent and heartwarming.
Perfect for family gatherings or a cozy night in, this dessert is a timeless classic. Ready to bring warmth and sweetness to your table? Let’s dive into the details of this irresistible recipe.
Comforting and Classic: Your Go-To Bread Pudding Recipe
This bread pudding blends soft, custardy bread with a touch of spice and raisins for added texture and flavor. The vanilla sauce adds a rich, velvety finish, making each bite a perfect indulgence.
Here’s how you can recreate this comforting dessert, complete with tips to achieve flawless results every time.
Pro Tips for Perfect Bread Pudding:
- Use Day-Old Bread: Day-old bread soaks up the custard better, giving your pudding a rich and soft texture.
- Don’t Skip the Spices: Cinnamon and nutmeg add warmth and depth to the dish.
- Let it Soak: Allow the bread to absorb the custard mixture before baking for even texture throughout.
- Keep an Eye on Baking: Cover with foil if the top browns too quickly, but ensure the center is fully set.
- Serve Warm: Bread pudding tastes best when served warm, topped with freshly made vanilla sauce.

Best Bread Pudding with Vanilla Sauce Recipe:
- Preparation time: 20 minutes
- Cooking time: 50 minutes
- Servings: 8
- Equipment: 9×13-inch baking dish, whisk, saucepan
This classic dessert offers a wonderful combination of simplicity and sophistication, perfect for any occasion.
Ingredients:
For the Bread Pudding:
- 8 cups cubed day-old bread (brioche or French bread preferred)
- 4 cups whole milk
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup raisins (optional)
For the Vanilla Sauce:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
- 2 teaspoons pure vanilla extract
Directions:
Prepare the Bread Pudding:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Arrange the cubed bread in the prepared dish. Sprinkle raisins over the bread if desired.
- In a large bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, and nutmeg until smooth.
- Pour the custard mixture evenly over the bread, ensuring every piece is soaked. Let it sit for 10 minutes to absorb.
- Bake in the preheated oven for 45-50 minutes or until the top is golden and the center is set.
Make the Vanilla Sauce:
- In a small saucepan, whisk together the sugar and cornstarch. Gradually add the heavy cream, whisking until smooth.
- Add the butter and cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Boil for 1 minute, then remove from heat and stir in the vanilla extract.
Serve and Enjoy:
- Drizzle the warm vanilla sauce generously over the bread pudding just before serving.
- Enjoy the comforting combination of custard-soaked bread and rich, creamy sauce with every bite.
Ready to Delight!
This Best Bread Pudding with Vanilla Sauce is a timeless dessert that brings together simplicity and elegance. Serve it warm and watch it disappear!
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Best Bread Pudding with Vanilla Sauce
This classic dessert offers a wonderful combination of simplicity and sophistication, perfect for any occasion.
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Ingredients
For the Bread Pudding:
- 8 cups cubed day-old bread (brioche or French bread preferred)
- 4 cups whole milk
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup raisins (optional)
For the Vanilla Sauce:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
- 2 teaspoons pure vanilla extract
Instructions
Prepare the Bread Pudding:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Arrange the cubed bread in the prepared dish. Sprinkle raisins over the bread if desired.
- In a large bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, and nutmeg until smooth.
- Pour the custard mixture evenly over the bread, ensuring every piece is soaked. Let it sit for 10 minutes to absorb.
- Bake in the preheated oven for 45-50 minutes or until the top is golden and the center is set.
Make the Vanilla Sauce:
- In a small saucepan, whisk together the sugar and cornstarch. Gradually add the heavy cream, whisking until smooth.
- Add the butter and cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Boil for 1 minute, then remove from heat and stir in the vanilla extract.
Serve and Enjoy:
- Drizzle the warm vanilla sauce generously over the bread pudding just before serving.
- Enjoy the comforting combination of custard-soaked bread and rich, creamy sauce with every bite.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
