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How to Make Classic Bread Pudding with Vanilla Sauce: A Simple, Delicious Recipe
Bread pudding is one of those comforting desserts that feels nostalgic, indulgent, and incredibly satisfying — all while being surprisingly simple to prepare. Whether you're looking for a cozy cold-weather treat or a timeless dessert for gatherings, classic bread pudding delivers every time. Soft cubes of bread soak in a rich, custardy mixture, then bake to golden perfection before being drizzled with warm vanilla sauce. The result is a dessert that’s creamy inside, slightly crispy on top, and beautifully balanced in flavor. In this guide, you’ll learn how to make the best traditional bread pudding along with a smooth, homemade vanilla sauce that takes the whole dessert to another level. No complicated steps, no special appliances — just pure homemade comfort.
Ingredients You Will Need
For the Bread Pudding
• 6 cups day-old bread, cubed (French bread or brioche works best)• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup granulated sugar
• 3 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins (optional but traditional)
For the Vanilla Sauce
• 1 cup whole milk• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tablespoons unsalted butter
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon pure vanilla extract
• Pinch of salt
Why This Recipe Works
This bread pudding recipe captures the essence of classic baking. Using day-old bread ensures the cubes absorb the custard without turning mushy. The combination of whole milk and heavy cream adds richness, while spices like cinnamon and nutmeg bring warmth and depth. The vanilla sauce provides a silky, fragrant finishing touch that enhances each bite. If you’ve ever been intimidated by custard-based desserts, this recipe will change your mind — it’s incredibly forgiving, practically foolproof, and always delivers beautiful results.Step-by-Step Instructions
Step 1: Prepare the Bread
Start with day-old bread, which absorbs liquid better and creates the ideal texture. Cut it into evenly sized cubes and place them in a greased baking dish. If you’re using fresh bread, simply toast the cubes lightly in the oven for a few minutes to dry them out. This extra step helps your pudding hold its shape and prevents sogginess.Step 2: Make the Custard Mixture
In a large bowl, whisk together the milk, heavy cream, eggs, sugar, melted butter, cinnamon, nutmeg, vanilla, and salt. You want the mixture to be creamy, smooth, and well blended so it coats the bread evenly. Pour this custard over the bread cubes. Press gently with your hands or a spatula to ensure every piece gets soaked. Allow the bread to sit for at least 15 minutes — this ensures deep absorption and creates the signature soft interior. If you’re adding raisins, sprinkle them in now so they soften as the pudding bakes.Step 3: Bake to Perfection
Bake the pudding in a 350°F (175°C) oven for about 45 to 55 minutes. You’ll know it’s ready when the top is golden brown and lightly crisp, while the center is set but slightly soft. Avoid overbaking — the goal is a creamy middle with a delicate crust. Let the pudding rest for 10 minutes before serving. This allows the custard to firm up slightly and makes slicing easier.How to Make the Homemade Vanilla Sauce
This sauce is luxurious, smooth, and extremely simple. In a saucepan, heat the milk, cream, sugar, and butter over medium heat until the mixture begins to steam (do not boil). In a small bowl, mix the cornstarch with water to form a slurry. Pour the slurry into the heated milk mixture, stirring constantly until it thickens slightly. Remove from heat and stir in vanilla extract and a pinch of salt. The texture should be silky and pourable — perfect for drizzling over warm bread pudding.Serving Suggestions
Classic bread pudding is delicious on its own, but it becomes unforgettable when served with: • Warm vanilla sauce poured generously over the top • A scoop of vanilla ice cream melting into the warm pudding • Fresh berries for contrast • A dusting of powdered sugar for a bakery-style look This dessert can be served warm, room temperature, or even chilled. It reheats beautifully and tastes even better the next day as the flavors develop.Tips for the Best Bread Pudding
• Use sturdy bread like brioche, challah, or French bread for better texture.• Let the bread soak long enough for maximum creaminess.
• Do not skip the spices — they create the classic flavor profile.
• For richer flavor, add a splash of bourbon or rum extract to the custard.
• If making ahead, refrigerate overnight and bake the next day.