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Best Bread Pudding with Vanilla Sauce Recipe

Indulge in the ultimate comfort dessert with our Bread Pudding with Vanilla Sauce recipe. This classic treat combines the rich, custard-soaked bread with a homemade, silky vanilla sauce for a delightful finish. Perfect for cozy nights in or as an elegant finale to your dinner parties, this recipe promises to impress. Featuring simple ingredients and easy-to-follow instructions, it’s a foolproof path to a heartwarming dessert that everyone will love. Elevate your dessert game with this timeless recipe that’s as satisfying to make as it is to devour.

Ingredients

Scale
  • 8 cupsstale bread, torn into bite-sized pieces4 cupswhole milk1 cupheavy cream4large eggs, beaten1 1/2 cupsgranulated sugar1/4 cupunsalted butter, melted2 teaspoonsvanilla extract1 teaspoonground cinnamon1/2 teaspoonnutmeg1/2 cupraisins or dried cranberries (optional)Powdered sugar for dusting (optional)For the Vanilla Sauce:1 cupgranulated sugar1/2 cupunsalted butter1/2 cupheavy cream1 tablespoonvanilla extractA pinch of salt
  • 4 cupswhole milk
  • 1 cupheavy cream4large eggs, beaten1 1/2 cupsgranulated sugar1/4 cupunsalted butter, melted2 teaspoonsvanilla extract1 teaspoonground cinnamon1/2 teaspoonnutmeg1/2 cupraisins or dried cranberries (optional)Powdered sugar for dusting (optional)For the Vanilla Sauce:1 cupgranulated sugar1/2 cupunsalted butter1/2 cupheavy cream1 tablespoonvanilla extractA pinch of salt
  • 4large eggs, beaten1 1/2 cupsgranulated sugar1/4 cupunsalted butter, melted2 teaspoonsvanilla extract1 teaspoonground cinnamon1/2 teaspoonnutmeg1/2 cupraisins or dried cranberries (optional)Powdered sugar for dusting (optional)For the Vanilla Sauce:1 cupgranulated sugar1/2 cupunsalted butter1/2 cupheavy cream1 tablespoonvanilla extractA pinch of salt
  • 1 1/2 cupsgranulated sugar
  • 1/4 cupunsalted butter, melted2 teaspoonsvanilla extract1 teaspoonground cinnamon1/2 teaspoonnutmeg1/2 cupraisins or dried cranberries (optional)Powdered sugar for dusting (optional)For the Vanilla Sauce:1 cupgranulated sugar1/2 cupunsalted butter1/2 cupheavy cream1 tablespoonvanilla extractA pinch of salt
  • 2 teaspoonsvanilla extract1 teaspoonground cinnamon1/2 teaspoonnutmeg1/2 cupraisins or dried cranberries (optional)Powdered sugar for dusting (optional)For the Vanilla Sauce:1 cupgranulated sugar1/2 cupunsalted butter1/2 cupheavy cream1 tablespoonvanilla extractA pinch of salt
  • 1 teaspoonground cinnamon
  • 1/2 teaspoonnutmeg1/2 cupraisins or dried cranberries (optional)Powdered sugar for dusting (optional)For the Vanilla Sauce:1 cupgranulated sugar1/2 cupunsalted butter1/2 cupheavy cream1 tablespoonvanilla extractA pinch of salt
  • 1/2 cupraisins or dried cranberries (optional)Powdered sugar for dusting (optional)For the Vanilla Sauce:1 cupgranulated sugar1/2 cupunsalted butter1/2 cupheavy cream1 tablespoonvanilla extractA pinch of salt
  • Powdered sugar for dusting (optional)
  • 1 cupgranulated sugar1/2 cupunsalted butter1/2 cupheavy cream1 tablespoonvanilla extractA pinch of salt
  • 1/2 cupunsalted butter1/2 cupheavy cream1 tablespoonvanilla extractA pinch of salt
  • 1/2 cupheavy cream
  • 1 tablespoonvanilla extractA pinch of salt
  • A pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a baking dish.In a large bowl, soak the bread in milk and cream for 10-15 minutes.Combine eggs, sugar, butter, vanilla, cinnamon, nutmeg, and optional raisins or cranberries in a separate bowl.Pour the egg mixture over the bread, fold gently, and transfer to the baking dish.Bake for 45-50 minutes until golden brown. Let cool slightly before serving.For the sauce, heat sugar, butter, cream, vanilla, and salt in a saucepan until smooth. Serve warm over the pudding.
  2. In a large bowl, soak the bread in milk and cream for 10-15 minutes.Combine eggs, sugar, butter, vanilla, cinnamon, nutmeg, and optional raisins or cranberries in a separate bowl.Pour the egg mixture over the bread, fold gently, and transfer to the baking dish.Bake for 45-50 minutes until golden brown. Let cool slightly before serving.For the sauce, heat sugar, butter, cream, vanilla, and salt in a saucepan until smooth. Serve warm over the pudding.
  3. Combine eggs, sugar, butter, vanilla, cinnamon, nutmeg, and optional raisins or cranberries in a separate bowl.Pour the egg mixture over the bread, fold gently, and transfer to the baking dish.Bake for 45-50 minutes until golden brown. Let cool slightly before serving.For the sauce, heat sugar, butter, cream, vanilla, and salt in a saucepan until smooth. Serve warm over the pudding.
  4. Pour the egg mixture over the bread, fold gently, and transfer to the baking dish.Bake for 45-50 minutes until golden brown. Let cool slightly before serving.For the sauce, heat sugar, butter, cream, vanilla, and salt in a saucepan until smooth. Serve warm over the pudding.
  5. Bake for 45-50 minutes until golden brown. Let cool slightly before serving.For the sauce, heat sugar, butter, cream, vanilla, and salt in a saucepan until smooth. Serve warm over the pudding.
  6. For the sauce, heat sugar, butter, cream, vanilla, and salt in a saucepan until smooth. Serve warm over the pudding.

Notes

Stale bread works best for soaking up the custard without becoming soggy.
Customize with your favorite mix-ins or spices for a personalized touch.The vanilla sauce can be made ahead and reheated for convenience.
The vanilla sauce can be made ahead and reheated for convenience.

  • Author: Chef Stella