Bread Pudding Warm Vanilla

The first time I made bread pudding, I was skeptical about transforming stale bread into something worth serving to guests. But the moment I pulled that golden, bubbling dish from the oven and caught the aroma of cinnamon and vanilla wafting through my kitchen, I understood why this humble dessert has endured for generations. Now whenever I have bread languishing on the counter, I get excited instead of guilty.

Last winter, I made this for a dinner party when my oven thermometer died mid-bake. I had to guess the timing, and honestly, the slightly imperfect result was still the thing everyone raved about. There is something forgiving about bread pudding that invites you to cook by feel rather than precision.

Ingredients

• Day-old bread: French or brioche work beautifully because they absorb custard without turning mushy
• Whole milk and cream: The combination creates richness without being overwhelmingly heavy
• Eggs: Room temperature eggs incorporate more smoothly into the custard
• Granulated sugar: Sweetens the custard and helps create that golden crust on top
• Unsalted butter: Melted butter adds flavor and helps the bread brown beautifully
• Vanilla extract: Use pure vanilla for the best warm, aromatic finish
• Ground cinnamon and nutmeg: These warm spices make the house smell incredible
• Raisins: Optional but recommended for little bursts of sweetness throughout
• For the vanilla sauce: Milk, cream, sugar, butter, flour, egg yolk, vanilla, and salt create the most luxurious finishing touch

Instructions

Prepare your baking dish:

Preheat your oven to 350°F and grease a 9x13-inch baking dish with butter, getting into all the corners

Arrange the bread:

Spread your bread cubes evenly in the dish and scatter raisins on top if you are using them

Whisk the custard:

In a large bowl, combine the milk, cream, eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth

Combine and rest:

Pour the custard over the bread, press down gently to help absorption, and let it sit for 10 minutes

Bake to golden perfection:

Bake for 40 to 45 minutes until the top is golden and the center is set but still soft

Start the vanilla sauce:

While the pudding bakes, melt butter in a small saucepan and stir in flour, cooking for 1 to 2 minutes until bubbling

Build the sauce base:

Gradually whisk in the milk and cream until smooth, add sugar and salt, then cook for about 5 minutes until thickened

Temper the egg yolk:

Whisk the yolk in a small bowl, slowly add a few spoonfuls of hot sauce, then return everything to the pan while whisking constantly

Finish the sauce:

Remove from heat and stir in the vanilla extract, keeping the sauce warm until serving

Serve and enjoy:

Scoop warm bread pudding into bowls and drizzle that luscious vanilla sauce over the top

Save

This recipe became my go-to when my grandmother visited last fall and mentioned how her mother used to make bread pudding during the Depression. Seeing her take that first bite, eyes closed, transported back to her childhood kitchen, reminded me that food is never just about sustenance.

Choosing Your Bread

I have found that brioche gives the most luxurious results, but a good French baguette works wonderfully too. The key is starting with bread that is genuinely stale, fresh bread will turn to mush instead of holding its shape. Leave cubes out on a baking sheet overnight if you need to dry them quickly.

Make Ahead Wisdom

You can assemble the entire pudding the night before and keep it covered in the refrigerator. The extended soaking time actually improves the texture. Just add 5 to 10 minutes to the baking time if baking cold from the fridge.

Serving Suggestions

While the vanilla sauce is divine, a scoop of vanilla ice cream creates the most incredible temperature contrast. For a dinner party finish, light dusting of powdered sugar right before serving makes it look absolutely elegant.

• Leftovers reheat surprisingly well in the microwave
• The sauce can be made ahead and gently reheated
• Room temperature pudding is also delicious, if you cannot reheat

Save

There is something deeply satisfying about turning something ordinary into something extraordinary. That is the magic of bread pudding.

Recipe FAQs

→ What type of bread works best?

Day-old French or brioche bread offers the ideal texture, absorbing the custard without becoming too soggy.

→ Can raisins be substituted?

Yes, dried cranberries or chopped pecans provide delicious alternatives that complement the flavors well.

→ How do I make the vanilla sauce thick and smooth?

Cook butter and flour together before slowly whisking in milk and cream. Temper the egg yolk with some hot sauce before combining, then cook until thickened.

→ Is it necessary to soak the bread before baking?

Allowing the bread cubes to sit in the custard for about 10 minutes ensures thorough absorption and a tender texture after baking.

→ How should leftovers be reheated?

Reheat gently in the microwave or oven until warm, then serve with freshly warmed vanilla sauce.