Got a loaf of bread that’s seen better days? Don’t even think about throwing it away. We’re about to turn that stale, forgotten bread into the most amazing, cozy dessert you’ve ever had.
This bread pudding recipe is a game-changer. It’s simple, uses stuff you probably already have, and tastes like a warm hug. Forget those dry, weird bread puddings. This one is rich, custardy, and topped with a vanilla sauce that’s just out of this world.
Bread Pudding with Vanilla Sauce
What You’ll Need
For the Bread Pudding:
- 6 cups of stale bread, cut into 1-inch cubes
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- A pinch of nutmeg
- A pinch of salt
- 2 tablespoons unsalted butter, melted
For the Vanilla Sauce:
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Pro Tips
Use bread that is actually stale and dry. Fresh bread will turn to mush. If your bread is too fresh, toast the cubes in the oven at 300°F for about 15 minutes to dry them out.
Don’t skip the soaking step. Letting the bread sit in the custard for at least 20-30 minutes is key. This allows the bread to soak up all that goodness, making the final pudding soft and custardy, not dry.
Bake the pudding in a water bath. Place your baking dish inside a larger pan and pour hot water into the larger pan until it comes halfway up the sides of your dish. This helps the pudding cook evenly and keeps it from cracking.
Tools Required
- Large mixing bowl
- Whisk
- 8×8 inch baking dish (or similar size)
- Small saucepan
- Measuring cups and spoons
Substitutions and Variations
You can easily swap things out to match what you have or what you like. This recipe is very forgiving.
| Original Ingredient | Easy Swap | Result |
|---|---|---|
| Whole Milk | Almond or Soy Milk | Dairy-free |
| Stale White Bread | Challah or Brioche | Richer Flavor |
| Cinnamon/Nutmeg | Cardamom or Allspice | Different Spice |
| – | Add Raisins/Pecans | Extra Texture |
Make-Ahead Tips
You can assemble the whole pudding the night before. Just cube the bread, pour the custard over it, cover it, and pop it in the fridge.
When you’re ready to bake, just take it out and put it in the oven. You might need to add 5-10 minutes to the baking time since it’s starting cold.
The Full Instructions
For the Bread Pudding:
Step 1: Grease your 8×8 inch baking dish and place the bread cubes inside it in an even layer.
Step 2: In a large bowl, whisk the eggs and sugar together until they’re a little pale.
Step 3: Whisk in the milk, heavy cream, vanilla, cinnamon, nutmeg, and salt. Mix until everything is just combined.
Step 4: Pour this custard mixture evenly over the bread cubes. Gently press the bread down to make sure it’s all getting soaked.
Step 5: Let it sit for at least 20 minutes. You can even let it sit for a few hours in the fridge.
Step 6: Drizzle the melted butter over the top. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes. It’s done when the center is set and a knife comes out clean.
For the Vanilla Sauce:
Step 1: While the pudding is baking, make the sauce. Combine the heavy cream, sugar, and butter in a small saucepan.
Step 2: Heat it over medium heat, stirring until the sugar dissolves and the butter melts.
Step 3: Let it come to a gentle simmer for about 2-3 minutes.
Step 4: Remove it from the heat and stir in the vanilla extract. Serve it warm over the bread pudding.
Nutrition, Swaps, and Pairings
A Quick Look at Nutrition
This is a dessert, so it’s a treat. It has carbs, fats, and sugars. The exact numbers depend on the specific ingredients you use. Think of it as comfort food, not health food.
Diet-Friendly Swaps
Making this fit different diets is pretty easy.
| Diet Need | What to Swap | How to Do It |
|---|---|---|
| Gluten-Free | Bread | Use a good gluten-free loaf |
| Dairy-Free | Milk, Cream, Butter | Use plant-based milks and butter |
| Lower Sugar | Sugar | Use a sugar substitute like erythritol |
Pairing Suggestions
This bread pudding is great on its own, but it’s even better with a scoop of vanilla ice cream. A simple cup of black coffee also cuts through the richness perfectly.
Cooking Time Tips
To save time, make the vanilla sauce while the pudding is in its last 10 minutes of baking. That way, everything is hot and ready at the same time.
Leftovers and Storage
Got leftovers? Lucky you.
Store the pudding in an airtight container in the fridge for up to 4 days. The sauce can be stored separately in the fridge as well.
To reheat, you can microwave a single serving for about 30-45 seconds. Or, you can reheat the whole dish in the oven at 350°F for about 10-15 minutes until it’s warmed through. The sauce can be gently warmed on the stovetop or in the microwave.
Frequently Asked Questions
Q1. My bread pudding came out soggy. What did I do wrong?
Ans: It probably means your bread wasn’t stale enough. Fresh bread holds too much moisture. Next time, try drying your bread cubes in the oven first.
Q2. Can I use any kind of bread?
Ans: Pretty much! Richer breads like challah or brioche are fantastic. But regular sandwich bread, French bread, or even old croissants will work. Avoid very dense, seedy breads.
Q3. Can I make this without eggs?
Ans: The eggs make the custard, so it’s tough. You could try an egg replacer, but the texture will be different. It might be more like a bread bake than a custardy pudding.
Wrapping Up
There you have it. A super simple way to turn something old into a dessert that everyone will love. It’s proof that you don’t need fancy ingredients to make something truly special.
Give this recipe a try. I promise it’s worth it. Let me know how it turns out for you in the comments below. I’d love to hear about any fun variations you come up with
