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Bread Pudding Recipe

Bread Pudding with Vanilla Sauce

Transform leftover bread into a warm, comforting dessert with this classic bread pudding recipe. Rich custard soaks into stale bread cubes, creating a texture similar to French toast when baked. Topped with a creamy homemade vanilla sauce, this dessert is perfect for using up day-old bread while creating something truly special.
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Prep Time 15 minutes
Cook Time 45 minutes
Soaking Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Bread Pudding Ingredients
  • 6 cups stale bread cut into 2-inch cubes (brioche or challah preferred)
  • 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
Vanilla Sauce Ingredients
  • 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
  • salt to taste (optional)

Equipment

  • 8-inch square baking dish
  • Medium saucepan
  • Small saucepan
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly butter an 8-inch square baking dish and place the bread cubes in the dish.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 40-45 minutes or until golden brown on top and a knife inserted in the center comes out clean.
  6. 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.
  7. 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.
  8. 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.

Notes

Bread Tips: Use stale bread for best results. If you 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.
Soaking Time: Don't skip the 20-30 minute soaking time. This ensures the bread absorbs the custard properly for the best texture.
Scaling: Double the recipe and use a 9x13 inch pan for larger crowds. Add 5-10 minutes to baking time.
Mix-ins: Add toasted pecans, raisins, chocolate chips, or dried cranberries for variation.
Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.