Bread Pudding with Vanilla Sauce

The bread pudding bakes to a golden brown, its warm, sweet aroma filling the kitchen, tempting you to dive right in. The beauty of this dessert lies in how each bite offers a delicate balance between the soft, custard-like center and the slightly crispy edges. The richness of the eggs and milk melds with a touch of cinnamon and nutmeg, creating a comforting flavor that’s pure bliss. As the pudding cools just enough to handle, every spoonful carries hints of caramelized sugar, with the crust providing a lovely contrast to the smoothness within.

Now, let’s talk about that vanilla sauce. It’s not just a topping—it’s the perfect finishing touch that elevates this dessert from delicious to decadent. When drizzled over the warm pudding, the silky sauce mingles with the bread’s sweetness, bringing out layers of flavor you didn’t even realize were there. The vanilla’s aromatic sweetness lingers long after the first taste, and the sauce adds just the right amount of creaminess to every bite. It’s the kind of dessert that makes you feel like you’ve just stumbled upon an old family recipe, one that’s been perfected over time and shared across generations.

This bread pudding, with its custardy, spiced filling and velvety vanilla sauce, feels like a warm hug after a long day. It’s one of those dishes that’ll have you coming back for more, each time savoring the familiar comfort with a little extra joy. It’s the kind of treat that invites seconds (and maybe thirds) and starts conversations around the table. Whether you’re making it for a cozy family dinner or serving it at a gathering, it’s bound to be a crowd-pleaser that everyone will remember.

Key Ingredients in Bread Pudding with Vanilla Sauce

To create a dessert that’s rich, comforting, and utterly delicious, you need the right ingredients. Let’s take a closer look at the key components that come together to form this irresistible bread pudding and its silky vanilla sauce. Each ingredient plays a special role in enhancing both flavor and texture, ensuring every bite is as satisfying as the last.

Cubed bread
The base of any great bread pudding! Use a sturdy bread, like challah or French bread, for the best texture. The cubes absorb the custard mixture and turn into a rich, soft center while the edges crisp up beautifully during baking.

Whole milk
This adds a creamy richness to the custard mixture, helping to create that luscious, velvety texture. Whole milk balances the richness of the eggs and heavy cream, contributing to the overall flavor depth.

Heavy cream
Heavy cream brings a luxurious richness to the pudding, making each bite indulgent and smooth. It pairs wonderfully with the milk, giving the custard its creamy, melt-in-your-mouth consistency.

Large eggs
Eggs are essential for binding everything together and creating that soft, custardy center. They provide the structure and depth of flavor, making the pudding feel hearty and satisfying.

Granulated sugar
Sugar not only sweetens the bread pudding but also helps to create a slight caramelization on the top, adding texture and a subtle crunch. It balances the spices and complements the creamy sauce.

Vanilla extract
A key flavor that adds a warm, aromatic sweetness to the pudding. Vanilla extract brings all the other ingredients together with its unmistakable fragrance and flavor, making each spoonful irresistible.

Ground cinnamon
Cinnamon adds a comforting warmth and spice to the pudding. It’s the perfect complement to the sweetness and enhances the overall depth of flavor, giving the dish that cozy, spiced vibe.

Ground nutmeg
Nutmeg provides a subtle, nutty note that rounds out the flavors in the pudding. A little goes a long way in creating that classic holiday-inspired taste, making it feel like an extra-special treat.

Salt
A pinch of salt helps to balance the sweetness and bring out the other flavors in the pudding. It may seem small, but it’s essential for enhancing the overall taste and preventing the dish from being too sugary.

For the vanilla sauce:

Heavy cream
Just like in the bread pudding, heavy cream in the sauce makes it luxuriously smooth and creamy. It transforms the sauce into a decadent topping that perfectly complements the pudding.

Granulated sugar
Sugar in the sauce not only sweetens it but helps it reach that perfect consistency. As it cooks, it helps to thicken the sauce, giving it that rich, spoonable texture.

Egg yolks
Egg yolks are the secret to the smooth, creamy texture of the vanilla sauce. They thicken the sauce as it cooks, creating a custard-like consistency that’s rich but not overly heavy.

Vanilla extract
Just like in the pudding, vanilla is essential in the sauce. It adds that comforting, aromatic sweetness that pairs so beautifully with the pudding, elevating the entire dessert.

Unsalted butter
Butter gives the sauce a glossy finish and extra richness. It helps create a silky texture and adds a subtle layer of flavor that makes the sauce irresistible when drizzled over the warm bread pudding.

How to Make Bread Pudding with Vanilla Sauce

Serving Suggestions for Bread Pudding with Vanilla Sauce

1. Top with Fresh Berries
A handful of fresh berries—like raspberries, strawberries, or blueberries—adds a burst of tartness that beautifully contrasts the sweetness of the bread pudding and vanilla sauce. Plus, the vibrant color makes the dessert look even more inviting! A little sprinkle of powdered sugar never hurt either.

2. Add a Scoop of Ice Cream
For those moments when you want to take the decadence up a notch, a scoop of vanilla or cinnamon ice cream is the perfect companion. As it melts into the warm pudding, it creates a silky, creamy blend of flavors that’s nothing short of heavenly.

3. Serve with a Drizzle of Caramel Sauce
If you’re a fan of caramel, drizzle some over the top of the bread pudding just before serving. The sweet, buttery richness adds another layer of indulgence, making each bite even more luxurious and satisfying.

Feel free to get creative with your toppings—this dessert is one of those that invites personal touches and is guaranteed to impress!

How to Store Bread Pudding with Vanilla Sauce

If you’re lucky enough to have leftovers (and trust me, that’s a big if!), storing this bread pudding properly will help keep it tasting just as delicious as when it first came out of the oven. To keep it fresh, first let the bread pudding cool completely to room temperature. Once it’s cooled, cover the dish with plastic wrap or aluminum foil, or transfer it to an airtight container to prevent it from drying out. It’ll stay good in the fridge for about 3 to 4 days.

If you find yourself with more than you can finish, don’t worry—this dessert freezes surprisingly well! You can freeze individual portions or the entire dish. Just make sure to wrap it tightly in plastic wrap or foil, and then pop it into a freezer-safe container. When you’re ready to enjoy it again, simply thaw it in the fridge overnight, and reheat in the oven or microwave until it’s warmed through. A quick drizzle of freshly made vanilla sauce will revive the magic!

The vanilla sauce is a little trickier to store, as it can separate over time. Store it in a separate airtight container in the fridge, and when you’re ready to serve, gently reheat it on the stove or in the microwave, stirring frequently to bring back its creamy texture.

Conclusion

And there you have it—a delightful bread pudding with vanilla sauce that’s perfect for any occasion! From the comforting, custardy center to the velvety finish of the vanilla sauce, this dessert is sure to become a favorite in your kitchen. Whether you’re baking it for a special dinner or just because, it’s a treat that will bring joy to anyone who takes a bite.

I hope you enjoyed reading through the process, and I’d love to hear all about how it turns out for you! Have any questions? Or perhaps some feedback on the recipe? Maybe you’ve made a fun twist on it? Drop me a comment—let’s keep the conversation going. And if you give this recipe a try, I’d love to hear how it went!

Happy baking, friends!

Print Recipe

Bread Pudding with Vanilla Sauce

Author: Maria Bennet Courses: Dessert

Difficulty: Intermediate Prep Time 20 mins Cook Time 1 hr Rest Time 10 mins Total Time 1 hr 30 mins

Calories: 450

Description

Warm, soft bread pudding drenched in rich vanilla sauce, with hints of cinnamon and nutmeg throughout. Each bite is a comforting mix of sweetness and spice, creating a cozy, melt-in-your-mouth experience that's perfect for any dessert lover.

Ingredients

Scale

1/2x 1x 2x 3x

• 3 cups cubed bread

• 2 cups whole milk

• 1 cup heavy cream

• 4 large eggs

• ³⁄₄ cup granulated sugar

• 1 teaspoon vanilla extract

• ¹⁄₂ teaspoon ground cinnamon

• ¹⁄₄ teaspoon ground nutmeg

• ¹⁄₄ teaspoon salt

• For the vanilla sauce:

• 1 cup heavy cream

• ¹⁄₂ cup granulated sugar

• 2 large egg yolks

• 1 teaspoon vanilla extract

• 1 tablespoon unsalted butter

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
2. Cut the bread into 1-inch cubes and place them in the prepared baking dish.
3. In a large mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
4. Pour the milk mixture over the cubed bread, ensuring that all the bread is soaked.
5. Press down gently on the bread with a spatula to make sure the bread absorbs the custard mixture evenly.
6. Let the bread sit for 10 minutes to allow the bread to soak up the custard.
7. Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is set.
8. While the bread pudding is baking, prepare the vanilla sauce by heating the heavy cream and granulated sugar in a medium saucepan over medium heat.
9. Stir the cream and sugar occasionally, allowing the sugar to dissolve and the mixture to come to a simmer.
10. In a separate bowl, whisk the egg yolks until smooth.
11. Once the cream mixture is simmering, slowly ladle about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
12. Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, whisking continuously.
13. Continue to cook the sauce over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
14. Remove the sauce from the heat and stir in the vanilla extract and unsalted butter until smooth and fully combined.
15. Once the bread pudding has finished baking, remove it from the oven and let it cool for a few minutes.
16. Serve the warm bread pudding with a generous drizzle of the vanilla sauce on top.

Note

• Use day-old bread for better absorption of the custard mixture.
• For a richer texture, substitute half of the milk with half-and-half.
• Add raisins or chocolate chips to the bread pudding for extra flavor.
• Make sure to whisk the egg yolks slowly to avoid scrambling them when tempering.
• The vanilla sauce can be made ahead and stored in the fridge for up to 3 days.

Keywords: bread pudding recipe, homemade bread pudding, vanilla sauce for bread pudding, easy bread pudding dessert, classic bread pudding with sauce