Bread Pudding with Vanilla sauce

There’s something about bread pudding that feels like a hug in food form. Growing up, this was one of those cozy desserts my family would make when we had leftover bread on the counter. I remember sneaking into the kitchen while it baked, just to catch that warm, cinnamony smell that made the whole house feel inviting. The best part? Pouring creamy vanilla sauce over a slice and watching it soak into every soft bite.

This recipe is simple, forgiving, and flexible. If you’ve got stale bread and a few pantry basics, you’re already halfway there.

Why This Recipe Feels Like Home

• Quick prep with pantry staples – It takes me about 15 minutes to put this together, and I usually already have everything in the kitchen.

• Perfect for leftovers – I can’t stand wasting food, so bread pudding is my go-to trick for giving old bread new life.

• That silky vanilla sauce – I’ll admit it, I sometimes make extra sauce just to drizzle over pancakes or waffles the next morning.

• Customizable – Whether I toss in chocolate chips for my niece or chopped apples for my mom, it always turns out differently but delicious.

• Foolproof – I’ve been making this for years and it has never failed me, even when I eyeballed the ingredients on a rushed Sunday morning.

What It Tastes Like

The top bakes up golden and slightly crisp from the sugar, while the inside stays soft and custardy. Every bite has just the right balance of sweetness, cinnamon, and vanilla. And once you pour that buttery vanilla sauce over it, it goes from a humble dessert to something that feels downright indulgent.

Ingredients You’ll Need

For the bread pudding:

• Bread – Day-old bread works best since it drinks up the custard. Brioche or challah are my favorites because they’re soft and slightly sweet, but honestly, I’ve made this with sandwich bread too and it was just as comforting.

• Milk – Whole milk makes it richer, but I’ve used low-fat in a pinch and it still turned out lovely.

• Eggs – These are what give the pudding its structure.

• Sugar – Regular granulated sugar does the trick.

• Cinnamon & vanilla – Warm spices and a little vanilla extract round out the flavor.

• Coarse sugar – I like to sprinkle some on top for a crunchy finish.

For the vanilla sauce:

• Milk & cream – The combo makes it creamy but not heavy.

• Sugar & cornstarch – For sweetness and thickening.

• Butter & vanilla – That buttery richness ties it all together.

Step-by-Step: How I Make It

1. Prep the bread – Cut or tear into cubes, toss into a buttered dish.

2. Mix the custard – Whisk milk, eggs, sugar, cinnamon, and vanilla.

3. Combine – Pour over the bread and press down so every piece gets soaked.

4. Top & bake – Sprinkle sugar on top and bake until golden.

5. Make the sauce – Heat milk, cream, and sugar. Thicken with cornstarch, then stir in butter and vanilla until smooth.

That’s it — simple, cozy, and your kitchen will smell incredible.

Make Ahead Tip

When I know company’s coming, I prep the pudding the night before. I cover it, pop it in the fridge, and the next day all I have to do is bake it while I make coffee. By the time everyone’s at the table, the house smells amazing and dessert basically made itself.

Storing & Freezing

• Fridge – Keeps well for 3–4 days in an airtight container. I often reheat slices in the microwave for a quick afternoon treat.

• Freezer – Cool completely, wrap tightly in plastic then foil, and freeze for up to 2 months. I thaw it overnight in the fridge and warm in the oven until soft again.

Fun Variations I’ve Tried

• Chocolate Chip – My nephew’s favorite, especially when served warm so the chips melt.

• Fruity – Chopped apples or pears make it feel seasonal. Dried cranberries or raisins are classics too.

• Boozy – A splash of dark rum in the custard makes it more grown-up.

• Caramel Sauce – Swap the vanilla sauce for caramel and it’s a whole new dessert.

• Nut Topping – Chopped walnuts or pecans add crunch.

Little Tips That Make It Work

• Dry bread is key – If your bread is too fresh, toast it lightly first so it soaks properly.

• Don’t rush the bake – Every oven’s a little different. I check by sliding a knife into the middle; if it comes out mostly clean, it’s ready.

• Extra sauce never hurts – I usually double the vanilla sauce because leftovers are just too good on pancakes or ice cream.

Yield: 8

Bread Pudding with Vanilla sauce

Print

Golden, custardy bread pudding draped in a luscious vanilla sauce—this is comfort in every bite. Whether you serve it warm for a cozy dessert or as an indulgent afternoon snack, this recipe is pure nostalgia on a plate.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

For the Bread Pudding

• 10 oz (283 g) day-old bread, cut or torn into 1-inch pieces
• 2 cups milk (500 ml)
• 4 medium eggs, at room temperature
• ½ cup granulated sugar (100 g)
• 1 tsp ground cinnamon
• 1 tsp pure vanilla extract
• 1 tbsp butter (for greasing the pan)
• ½ tbsp coarse sugar, for sprinkling (optional)

For the Vanilla Sauce

• ½ cup granulated sugar (100 g)
• ¼ cup milk (60 ml)
• ½ cup heavy cream (125 ml)
• 1 tbsp cornstarch
• 1 tbsp unsalted butter
• 1 tbsp pure vanilla extract

Instructions

Make the Bread Pudding

1. Grease an 8–9 inch baking dish generously with butter. Arrange the bread pieces evenly inside.
   
2. In a mixing bowl, whisk together the milk, eggs, granulated sugar, cinnamon, and vanilla until smooth.
   
3. Pour the custard mixture over the bread, pressing gently so each piece soaks it up. If you like a sweet crunch, sprinkle the top with coarse sugar.
   
4. While the oven preheats to 350°F (180°C), let the bread sit and absorb the custard.
   
5. Bake for 40–45 minutes, or until the top is golden and a knife inserted in the center comes out clean. Let it cool slightly before serving.
   

Make the Vanilla Sauce

1. In a small saucepan, whisk together the milk, heavy cream, and sugar over medium heat. Bring just to a simmer.
   
2. In a separate small bowl, mix the cornstarch with a few spoonfuls of the hot liquid until smooth.
   
3. Return the pan to the heat and slowly whisk in the cornstarch mixture. Continue cooking for 1–2 minutes, until the sauce thickens.
   
4. Remove from the heat and stir in the butter and vanilla. The sauce will thicken further as it cools; if it becomes too thick, whisk in a little extra milk.
   
5. Serve the warm bread pudding with a generous drizzle of vanilla sauce.

Notes

• Day-old bread works best—fresh bread can make the pudding too soft. If using fresh, toast it lightly first.
  
• Check doneness with a clean knife; baking times may vary depending on your oven.
  

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 342Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 112mgSodium 245mgCarbohydrates 48gFiber 1gSugar 32gProtein 8g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Questions I Hear a Lot

What’s the secret to good bread pudding?
Using bread that’s a little stale so it soaks up the custard. Fresh bread won’t hold the same texture.

What bread works best?
Brioche or challah if you want rich and soft, but honestly, any bread you have lying around will work. I’ve even used croissants — absolutely delicious.

How do you reheat it?
In the oven at 300°F until warmed through, or just pop a slice in the microwave if you’re impatient like me.

Try other Pudding recipes:

• Vanilla Pudding from Scratch
• Jello Pudding Pop
• Vanilla Wafer Banana Pudding