Bread pudding is a classic dessert that offers a comforting and indulgent experience, especially when drizzled with a warm vanilla sauce. This version brings together the rich flavors of custard-soaked bread, cinnamon, and vanilla, culminating in a dish that’s both simple and sophisticated.

Perfect for a cozy night in or to impress guests at a dinner party, it transforms everyday ingredients into something truly special. The warm vanilla sauce adds a luxurious finish, making each bite irresistibly smooth and flavorful.

Ingredients Needed for This Recipe

For the Bread Pudding:

1 loaf (about 14 ounces) day-old bread, cut into 1-inch cubes
4 large eggs

1 cup granulated sugar
3 cups whole milk
1 tablespoon vanilla extract

1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins (optional)

For the Warm Vanilla Sauce:

1 cup heavy cream
1/2 cup granulated sugar

1 tablespoon cornstarch
1/4 cup butter
1 tablespoon vanilla extract

Instructions for Making Bread Pudding with Warm Vanilla Sauce

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Spread the bread cubes evenly in the prepared baking dish. In a large bowl, whisk together the eggs, 1 cup sugar, milk, 1 tablespoon vanilla extract, cinnamon, and salt until well blended. Stir in the raisins if using. Pour this mixture over the bread cubes, pressing the bread down slightly to ensure it’s fully soaked. Let stand for about 10 minutes to absorb the liquid.
Bake in the preheated oven for 45 to 50 minutes, or until the top is golden and the center is set.

While the pudding is baking, prepare the vanilla sauce. In a small saucepan over medium heat, combine the heavy cream, 1/2 cup sugar, and cornstarch. Cook, stirring constantly, until the mixture begins to thicken. Remove from heat and stir in the butter and 1 tablespoon vanilla extract until smooth.
Serve the bread pudding warm, drizzled with the vanilla sauce. Enjoy your delicious homemade dessert!

Tips for Perfecting the Recipe

Use the Right Bread: The choice of bread is crucial. Day-old bread that’s a bit dry works best because it soaks up the custard without becoming too soggy. Brioche, challah, or a sturdy loaf of white bread are excellent choices. Avoid using very fresh or soft bread as it may not hold up well in the custard mixture.

Custard Consistency: Achieving the perfect custard consistency is key to a great bread pudding. The ratio of eggs and milk in the custard should be just right; too much egg, and the pudding can turn out eggy and firm, too much milk, and it may be too wet. Aim for a balanced, rich custard that’s not too thick or too runny before baking.

Flavorings and Add-Ins: While the traditional flavors of vanilla and cinnamon are timeless, don’t be afraid to experiment with different spices, extracts, or zest to customize your bread pudding. Adding mix-ins like chocolate chips, nuts, or dried fruit can also introduce delightful textures and flavors to the dish.

Baking the Pudding: Bake the pudding until it’s just set but still slightly wobbly in the center for the best texture. Overbaking can lead to a dry pudding, while underbaking can result in an overly soggy center. Letting the pudding stand for a few minutes after baking allows it to firm up a bit more and makes it easier to serve.

Making the Vanilla Sauce: For the vanilla sauce, use real vanilla extract or even a vanilla bean for the most flavorful result. The sauce should be thick enough to coat the back of a spoon but still pourable. If the sauce thickens too much upon cooling, gently reheat it while adding a little more cream to achieve the desired consistency.

Serving Suggestions

Presentation: Serve the bread pudding in individual bowls or plates, generously drizzled with the warm vanilla sauce. A sprig of mint or a dusting of powdered sugar can add a touch of elegance to the presentation.

Accompaniments: While bread pudding is delightful on its own, it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, adding an extra layer of decadence. Fresh berries or a fruit compote can also provide a refreshing contrast to the rich flavors of the pudding.

Beverage Pairings: Complement the warm, comforting notes of the bread pudding with a beverage that matches its richness. A cup of coffee, tea, or even a glass of dessert wine such as a Sauternes or Port can enhance the dining experience, balancing the sweetness and complexity of the dessert.

Seasonal Variations: Adapt the recipe to fit the season by incorporating seasonal fruits or flavors. For instance, adding pumpkin puree and spices in the fall, or fresh berries in the summer, can transform the dish and make it fitting for any occasion throughout the year.

Storage Tips

Refrigeration: Properly stored, leftover bread pudding can last in the refrigerator for up to 5 days. Cover the pudding with plastic wrap or transfer it to an airtight container to prevent it from absorbing other odors in the fridge and to maintain its moisture.

Freezing: Bread pudding freezes well, making it a convenient make-ahead dessert. To freeze, wrap the pudding tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: To reheat bread pudding, cover it with aluminum foil and warm it in a 350°F (175°C) oven until heated through, about 20 minutes. For individual servings, a few seconds in the microwave can suffice. If the pudding seems too dry, a splash of milk or an extra drizzle of vanilla sauce before reheating can help restore its moisture.

Frequently Asked Questions

Can I make bread pudding ahead of time? Yes, bread pudding can be assembled a day ahead and stored in the refrigerator before baking. You can also bake it ahead of time and reheat it before serving. The vanilla sauce can be made ahead and gently reheated as well.

Can I use gluten-free bread for this recipe? Absolutely. Gluten-free bread can substitute regular bread in this recipe. Just ensure the bread is not too soft or fresh, as it needs to absorb the custard without disintegrating.

What can I do if my pudding comes out too dry? If the pudding is too dry, it might have been overbaked or used too little custard. Try serving it with extra vanilla sauce or a scoop of ice cream to add moisture. Next time, check the pudding a bit earlier in the oven and ensure your bread to custard ratio is correct.

Is it possible to make a dairy-free version of this recipe? Yes, you can make a dairy-free bread pudding by substituting the milk with a plant-based alternative like almond milk, coconut milk, or soy milk. Use a dairy-free butter substitute for the vanilla sauce as well.

How can I prevent my bread pudding from becoming soggy? To prevent a soggy bread pudding, make sure to use bread that’s sufficiently dry and stale. If your bread is too fresh, you can cube it and bake it in a low oven for a bit to dry it out. Also, ensure that the bread is thoroughly soaked with the custard mixture but not swimming in it.

Bread Pudding with warm vanilla sauce

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Ingredients

For the Bread Pudding:

1 loaf about 14 ounces day-old bread, cut into 1-inch cubes
4 large eggs
1 cup granulated sugar

3 cups whole milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon

1/4 teaspoon salt
1/2 cup raisins optional

For the Warm Vanilla Sauce:

1 cup heavy cream

1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 cup butter

1 tablespoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Spread the bread cubes evenly in the prepared baking dish. In a large bowl, whisk together the eggs, 1 cup sugar, milk, 1 tablespoon vanilla extract, cinnamon, and salt until well blended. Stir in the raisins if using. Pour this mixture over the bread cubes, pressing the bread down slightly to ensure it’s fully soaked. Let stand for about 10 minutes to absorb the liquid.

Bake in the preheated oven for 45 to 50 minutes, or until the top is golden and the center is set.
While the pudding is baking, prepare the vanilla sauce. In a small saucepan over medium heat, combine the heavy cream, 1/2 cup sugar, and cornstarch. Cook, stirring constantly, until the mixture begins to thicken. Remove from heat and stir in the butter and 1 tablespoon vanilla extract until smooth.
Serve the bread pudding warm, drizzled with the vanilla sauce. Enjoy your delicious homemade dessert!