I love this recipe because it’s so simple, yet so full of heart. It uses basic ingredients I always have on hand, and the result is something truly special. The custardy bread bakes up tender inside with a golden top, and the silky vanilla sauce just melts into it. It’s sweet, soothing, and perfect for when I want something old-fashioned and comforting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the bread pudding:
Day-old bread, cubed (about 6–8 cups)
2 tablespoons butter, melted
4 large eggs
2 cups milk
½ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
For the vanilla sauce:
½ cup butter
½ cup granulated sugar
½ cup heavy cream or whole milk
1 tablespoon flour (optional, for thicker sauce)
1 teaspoon vanilla extract
Directions
Step 1: Prep and soak I preheat the oven to 350°F and butter a 9×13-inch baking dish. I spread the cubed bread evenly in the dish. In a bowl, I whisk together the melted butter, eggs, milk, sugar, cinnamon, nutmeg, and vanilla. I pour the mixture over the bread, gently pressing it down so every piece soaks up the custard.
Step 2: Let it rest I let the bread sit for about 30 minutes to absorb all the liquid. This helps the pudding bake up rich and custardy.
Step 3: Bake After the resting time, I bake the dish uncovered for 40 minutes, or until the top is golden and a knife inserted in the center comes out clean.
Step 4: Make the vanilla sauce While the pudding bakes, I melt the butter in a saucepan over medium heat. I stir in the sugar and cream (and flour, if I want it thicker). I let it simmer gently until the sugar dissolves and the sauce begins to thicken, about 5 minutes. Then I remove it from the heat and stir in the vanilla.
Serve: I serve the bread pudding warm, drizzled with the vanilla sauce. It’s soft, sweet, and just melts in the mouth.
Servings and timing
This recipe serves about 8 people. It takes around 15 minutes to prep, 30 minutes to rest, and 40 minutes to bake—so it’s ready in just under 1.5 hours, and most of that is hands-off time.
Variations
Raisin lover’s version: I fold in ½ cup of raisins or dried cranberries for extra sweetness.
Bourbon twist: A splash of bourbon in the vanilla sauce adds a grown-up kick.
Chocolate chip version: I sprinkle in mini chocolate chips for a rich surprise in every bite.
Citrus touch: I add orange zest to the custard for a bright, fresh twist.
Bread swap: Brioche, challah, or croissants make it extra rich and buttery.
Storage/reheating
I store leftovers in the fridge for up to 4 days. To reheat, I warm slices in the microwave or in a low oven until hot. The sauce can be reheated gently on the stovetop or in the microwave—just stir well before serving.
FAQs
What type of bread works best?
I use any day-old bread that’s slightly dry—white sandwich bread, brioche, French bread, or even croissants. The drier it is, the better it soaks up the custard.
Can I make it ahead of time?
Yes, I assemble the pudding and let it soak overnight in the fridge. The next day, I bake it fresh for the best texture.
Do I have to use the vanilla sauce?
No, it’s delicious on its own too, but the sauce adds a rich, buttery finish that makes it extra special.
How do I know it’s done baking?
I check by inserting a knife into the center—it should come out mostly clean with just a little custard clinging to it.
Can I freeze it?
Yes, I let the baked pudding cool completely, then wrap portions tightly and freeze for up to 2 months. I reheat in the oven to bring back that freshly baked texture.
Conclusion
This old-fashioned bread pudding with vanilla sauce is the kind of dessert that feels like being taken care of. It’s warm, sweet, and filled with simple comfort. Whether I’m serving it after Sunday dinner or just treating myself on a quiet afternoon, it always brings that cozy, nostalgic feeling I crave.
This cozy bread pudding is soft, custardy, and topped with a warm vanilla sauce that melts into every bite. Simple ingredients, comforting flavor—just like Grandma used to make.
Author:Ella
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:~1 hour 25 minutes
Yield:Serves 8
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Bread Pudding
6–8 cups day-old bread, cubed
2 tablespoons butter, melted
4 large eggs
2 cups milk
½ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
For the Vanilla Sauce
½ cup butter
½ cup granulated sugar
½ cup heavy cream or whole milk
1 tablespoon flour (optional, for thicker sauce)
1 teaspoon vanilla extract
Instructions
1. Prep & Soak
Preheat oven to 350°F (175°C) and butter a 9×13-inch baking dish. Spread cubed bread evenly in the dish.
In a bowl, whisk melted butter, eggs, milk, sugar, cinnamon, nutmeg, and vanilla. Pour over bread, gently pressing down so all pieces absorb the custard.
2. Rest
Let the mixture sit for 30 minutes so the bread fully soaks up the liquid.
3. Bake
Bake uncovered for 40 minutes, or until the top is golden and a knife inserted in the center comes out mostly clean.
4. Make the Vanilla Sauce
In a saucepan over medium heat, melt butter. Stir in sugar, cream (and flour if using). Simmer gently for about 5 minutes, until smooth and slightly thickened. Remove from heat and stir in vanilla.
5. Serve
Serve bread pudding warm, generously drizzled with vanilla sauce.
Notes
Best bread: Slightly dry bread absorbs custard best—brioche, challah, French bread, or croissants are excellent.
Make ahead: Assemble and refrigerate overnight, then bake fresh.
Freezing: Baked pudding freezes well for up to 2 months.
