Nothing beats the warm, comforting smell of bread pudding baking in the oven. This classic dessert transforms leftover bread into something magical. I’ve been making this recipe for years, and it never fails to bring smiles to my family’s faces.
What Makes This Bread Pudding Special
This bread pudding recipe creates a perfect balance of creamy custard and soft, cake-like texture. The secret lies in using stale bread and letting it soak up all the flavors before baking.
The homemade vanilla sauce takes this dessert to the next level. It’s rich, creamy, and pours beautifully over each serving.
Ingredients You’ll Need
For the Bread Pudding:
- 6 cups stale bread, cut into 2-inch cubes
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 tablespoon vanilla extract
For the Vanilla Sauce:
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
Step-by-Step Instructions
1. Preparing the Bread Pudding
- Preheat your oven to 350°F. Butter an 8-inch square baking dish.
- Heat the milk mixture. In a medium saucepan, combine milk, sugar, butter, cinnamon, and salt. Heat over medium heat, stirring until the butter melts. Let it cool for 10 minutes.
- Prepare the bread. Place your bread cubes in the buttered baking dish.
- Make the custard. Once the milk mixture is warm (not hot), whisk in eggs one at a time. Add vanilla extract and mix well.
- Soak the bread. Pour the custard over the bread cubes. Make sure every piece gets soaked. Let it sit for 20-30 minutes. This step is crucial for the best texture.
- Bake for 40-45 minutes until golden brown on top. A knife inserted in the center should come out clean.
2. Making the Vanilla Sauce
- Heat the sauce ingredients. While the pudding bakes, combine milk, cream, brown sugar, and butter in a saucepan. Heat over medium heat until steaming.
- Thicken the sauce. Mix cornstarch with 1/4 cup water. Stir this into the hot milk mixture. Keep stirring until it thickens.
- Add vanilla. Remove from heat and stir in vanilla extract.
Pro Tips for Perfect Bread Pudding
Use the right bread. Stale bread works best because it absorbs the custard without falling apart. Brioche, challah, or French bread give the best results.
Don’t have stale bread? Let fresh bread sit out overnight, or cube it and bake at 250°F for 10 minutes to dry it out.
Let it soak. The 20-30 minute soaking time makes a huge difference in texture. Don’t skip this step.
Scale up easily. Double the recipe and use a 9×13 inch pan for larger gatherings. Add 5-10 minutes to the baking time.
Creative Variations
Add personality to your bread pudding with these mix-ins:
- Toasted pecans or walnuts
- Raisins or dried cranberries
- Chocolate chips
- Toasted coconut
For adults, try adding a tablespoon of bourbon or rum to the sauce for extra warmth.
Serving and Storage
Serve your bread pudding warm with generous drizzles of vanilla sauce. It’s perfect for dessert after dinner or as a special breakfast treat.
Store leftovers in the refrigerator for up to 4 days. You can also freeze portions for up to 2 months.
Why This Recipe Works
This bread pudding recipe succeeds because it respects the basics. The custard ratio is perfect, the soaking time allows proper absorption, and the vanilla sauce adds richness without overwhelming the bread’s flavor.
I’ve served this to countless guests, and it always gets rave reviews. It’s simple enough for beginners but delicious enough to impress anyone.
The best part? You probably have most ingredients in your kitchen right now. Turn that day-old bread into something extraordinary with this foolproof bread pudding recipe.
Bread Pudding with Vanilla Sauce
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly butter an 8-inch square baking dish and place the bread cubes in the dish.
- In a medium saucepan, combine the milk, sugar, butter, cinnamon, and salt. Place over medium heat and stir occasionally until the butter is fully melted. Remove from heat and let cool for about 10 minutes.
- Once the milk mixture is warm to the touch (not hot), whisk in the eggs one at a time, then add the vanilla extract. Mix well to combine.
- Pour the custard mixture over the bread cubes, making sure to soak any dry pieces on top. Let the bread soak in the custard for 20-30 minutes. This step is crucial for the best texture.
- Bake for 40-45 minutes or until golden brown on top and a knife inserted in the center comes out clean.
- While the bread pudding is baking, prepare the vanilla sauce. In a small saucepan, combine the milk, cream, brown sugar, and butter. Heat over medium heat, stirring occasionally until the butter and sugar are fully melted and the mixture is steaming.
- Dissolve the cornstarch in 1/4 cup water (or bourbon/rum for extra flavor). Once the milk mixture is steaming, stir in the cornstarch mixture. Stir constantly until the sauce thickens, about 2-3 minutes.
- Remove the sauce from heat and stir in the vanilla extract and salt if desired. Pour some sauce over the warm bread pudding and serve with extra sauce on the side.