Best Bread Pudding with Vanilla Sauce

Why Make This Recipe

Bread pudding is a classic dessert that brings warmth and comfort to any table. This Best Bread Pudding with Vanilla Sauce recipe is easy to make and perfect for using up stale bread. It’s a delightful sweet treat that’s great for family gatherings, holidays, or simply a cozy night in. The creamy vanilla sauce adds extra flavor, making it a favorite for kids and adults alike!

How to Make Best Bread Pudding with Vanilla Sauce

Ingredients

• 3 cups whole milk
• 1 1/2 cups white sugar
• 1/4 cup butter, melted
• 3 large eggs, beaten
• 2 tbsp light brown sugar
• 1/2 tsp ground cinnamon
• 10 slices hearty farmhouse-style bread, toasted and cubed
• 1 cup raisins
• 1 1/4 cups whole milk (for vanilla sauce)
• 1/2 cup light brown sugar (for vanilla sauce)
• 2 tbsp butter, melted (for vanilla sauce)
• 1 large egg (for vanilla sauce)
• 1 tbsp all-purpose flour
• 1 pinch ground cinnamon
• 1 pinch salt
• 1 tbsp vanilla extract

Directions

1. Preheat the oven to 375°F (190°C) and grease a 2-quart baking dish.
2. In a large bowl, whisk together the whole milk, white sugar, melted butter, beaten eggs, brown sugar, and ground cinnamon until smooth.
3. Gently fold in the cubed bread and raisins until they are evenly coated with the mixture.
4. Transfer the mixture to the prepared baking dish.
5. Bake for 50 to 55 minutes, loosely covering with foil after 30 minutes to prevent over-browning.
6. Remove from oven and let rest for 10 minutes.
7. While the bread pudding is resting, prepare the vanilla sauce. Whisk together the whole milk, brown sugar, melted butter, egg, flour, ground cinnamon, and salt in a saucepan.
8. Cook over medium heat, whisking constantly, until the mixture thickens, about 10 to 12 minutes.
9. Remove from heat and stir in the vanilla extract.
10. Serve the bread pudding warm, drizzled with the vanilla sauce or with the sauce on the side.

How to Serve Best Bread Pudding with Vanilla Sauce

Serve the bread pudding warm, drizzled with the creamy vanilla sauce. You can top it with whipped cream or a scoop of vanilla ice cream for an extra treat! Pairing it with fresh berries can also add a nice touch.

How to Store Best Bread Pudding with Vanilla Sauce

To store leftover bread pudding, let it cool completely before transferring it to an airtight container. It can be kept in the fridge for up to 3 days. The vanilla sauce should also be stored separately in the fridge. To reheat, warm in the oven or microwave, adding a little milk if it seems dry.

Tips to Make Best Bread Pudding with Vanilla Sauce

• Make sure to use sturdy bread like farmhouse-style or brioche for the best texture.
• Let the bread soak in the milk mixture for at least 15 minutes before baking for a creamier pudding.
• Feel free to add other mix-ins like nuts or chocolate chips for additional flavor.

Variation

You can easily customize this bread pudding by using different types of bread, like croissant or sourdough. Adding spices like nutmeg or allspice can also change the flavor. For a chocolate version, try adding cocoa powder and chocolate chips!

FAQs

1. Can I use day-old bread for this recipe?
Yes! Day-old bread works perfectly. It absorbs the milk mixture better and helps reduce waste.

2. Is it necessary to add raisins?
No, raisins are optional. You can skip them or use other dried fruits like cranberries or apricots.

3. Can I make this ahead of time?
Absolutely! You can prepare the bread pudding the day before and bake it right before serving. Just remember to add the vanilla sauce fresh when you are ready to serve for the best taste.

Best Bread Pudding with Vanilla Sauce

This classic bread pudding is easy to make, perfect for using up stale bread, and topped with a creamy vanilla sauce for an extra flavor boost.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the bread pudding

• 3 cups whole milk
• 1.5 cups white sugar
• 0.25 cups butter, melted
• 3 large eggs, beaten
• 2 tbsp light brown sugar
• 0.5 tsp ground cinnamon
• 10 slices hearty farmhouse-style bread, toasted and cubed Make sure to use sturdy bread for the best texture.
• 1 cup raisins Optional, can use other dried fruits like cranberries.

For the vanilla sauce

• 1.25 cups whole milk
• 0.5 cups light brown sugar
• 2 tbsp butter, melted
• 1 large egg
• 1 tbsp all-purpose flour
• 1 pinch ground cinnamon
• 1 pinch salt
• 1 tbsp vanilla extract

Method

 

Preparation

1. Preheat the oven to 375°F (190°C) and grease a 2-quart baking dish.
2. In a large bowl, whisk together the whole milk, white sugar, melted butter, beaten eggs, brown sugar, and ground cinnamon until smooth.
3. Gently fold in the cubed bread and raisins until they are evenly coated with the mixture.
4. Transfer the mixture to the prepared baking dish.

Baking the Pudding

1. Bake for 50 to 55 minutes, loosely covering with foil after 30 minutes to prevent over-browning.
2. Remove from oven and let rest for 10 minutes.

Making the Vanilla Sauce

1. While the bread pudding is resting, prepare the vanilla sauce. Whisk together the whole milk, brown sugar, melted butter, egg, flour, ground cinnamon, and salt in a saucepan.
2. Cook over medium heat, whisking constantly, until the mixture thickens, about 10 to 12 minutes.
3. Remove from heat and stir in the vanilla extract.

Serving

1. Serve the bread pudding warm, drizzled with the vanilla sauce or with the sauce on the side.

Notes

To store leftover bread pudding, let it cool completely before transferring it to an airtight container. It can be kept in the fridge for up to 3 days. The vanilla sauce should also be stored separately in the fridge. To reheat, warm in the oven or microwave, adding a little milk if it seems dry.