Bread Pudding with Vanilla Sauce

My grandmother kept a bread bag on top of the refrigerator, accumulating heels and slightly stale slices throughout the week. Every Sunday morning, she would reach up and claim her prize with the sort of satisfaction most people reserve for finding forgotten money in a coat pocket.

I made this for a dinner party once when I had completely forgotten to plan dessert. The most memorable part was not the pudding itself but watching three grown adults practically lick their bowls clean while someone mentioned it tasted like a French toast hug.

Ingredients

• Day-old bread: French or brioche works best because they absorb without turning to mush, but almost any slightly stale bread will do
• Whole milk and heavy cream: The combination creates that restaurant-quality texture, though I have used all milk when the grocery budget was tight
• Eggs: Room temperature eggs incorporate more smoothly into the custard
• Granulated sugar: Creates the perfect sweetness level without competing with the spices
• Vanilla extract: Worth investing in the good stuff since it carries both the pudding and sauce
• Ground cinnamon and nutmeg: Classic warming spices that make the kitchen smell like a bakery
• Salt: Just enough to wake up all the other flavors
• Raisins: Optional, but they plump up beautifully and add little bursts of sweetness throughout
• Unsalted butter: For greasing the dish and drizzling over the top to encourage golden browning
• Additional milk and cream for sauce: The same ratio as the pudding keeps flavors consistent
• Cornstarch: Creates that velvety restaurant-style sauce thickness without making it heavy

Instructions

Preheat and prepare your baking dish:

Heat your oven to 350°F and butter a 9x13-inch baking dish thoroughly, getting into all the corners so nothing sticks

Arrange the bread:

Spread your bread cubes evenly across the prepared dish and scatter raisins over the top if you are using them

Whisk the custard together:

In a large bowl, combine milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until the mixture is completely smooth and no sugar granules remain visible

Pour and press:

Pour the custard evenly over all the bread cubes, then press down gently with your hands or the back of a spoon to help the bread soak it up

Let it rest:

Let everything sit for about 10 minutes so the bread can drink in as much custard as possible

Add the butter and bake:

Drizzle melted butter over the top and bake for 40 to 45 minutes until the top is golden brown and the center is set

Start the vanilla sauce while pudding bakes:

Combine milk, cream, sugar, and butter in a small saucepan over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling

Thicken the sauce:

Mix cornstarch with cold water until smooth, stir it into the hot sauce, and cook for 2 to 3 minutes while stirring constantly until it thickens

Finish the sauce:

Remove from heat and stir in vanilla and salt

Serve it up:

Scoop warm bread pudding into bowls and drizzle generously with the warm vanilla sauce

Save

This recipe has become my go-to for bringing to friends who need comfort food. Something about warm bread pudding makes people feel like they are being taken care of.

Making It Your Own

I have swapped chocolate chips for raisins more times than I can count, and they melt into these wonderful puddles throughout the pudding. A splash of bourbon in the custard adds grown-up warmth that pairs beautifully with the vanilla sauce.

Getting The Texture Right

The edges should be slightly crispy while the center remains soft and custardy. If it jiggles like liquid when you remove it from the oven, give it another few minutes, but remember it will continue to set as it cools.

Serving Suggestions

A scoop of vanilla ice cream melting over the warm pudding creates these incredible temperature and texture contrasts. I have also served it alongside fresh berries when I need to convince myself it counts as a balanced dessert.

• Make the sauce up to two days ahead and reheat gently
• The pudding actually tastes better the next day, though the texture softens
• Leftovers reheat beautifully in the microwave

Save

There is something deeply satisfying about turning leftover bread into a dessert that makes people close their eyes and smile after the first bite.

Recipe FAQs

→ Can I use different types of bread?

French or brioche bread is recommended for a soft texture, but any day-old bread cubes will work. Slightly stale bread soaks the custard better.

→ How do I make the vanilla sauce smooth?

Cook the milk, cream, sugar, and butter gently and stir continuously after adding the cornstarch slurry to avoid lumps, resulting in a smooth, creamy sauce.

→ Are raisins necessary?

Raisins add sweetness and texture but can be omitted or swapped for dried cranberries or chocolate chips based on preference.

→ Can this be prepared ahead of time?

Yes, assemble the custard-soaked bread in advance and refrigerate before baking. Bake fresh to ensure a golden crust and creamy center.

→ How do I achieve a golden crust?

Drizzling melted butter over the soaked bread before baking helps create a rich, golden crust. Bake until the center is set and top is browned.