Why You’ll Love Best Bread Pudding with Vanilla Sauce Recipe

I keep coming back to this recipe because it delivers classic comfort with simple ingredients. I like the hearty texture from the toasted bread, the sweetness from the raisins, and the way the vanilla sauce brings everything together. It’s the kind of dessert I make when I want something familiar, cozy, and guaranteed to please.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Bread Pudding:

3 cups whole milk
1 ½ cups white sugar
¼ cup butter, melted
3 eggs, beaten
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins

Vanilla Sauce:

1 ¼ cups whole milk
½ cup light brown sugar
2 tablespoons butter, melted
1 egg
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 pinch salt
1 tablespoon vanilla extract

Directions

I begin by preheating the oven to 375°F (190°C) and greasing a 2-quart baking dish. In a large mixing bowl, I whisk together the milk, white sugar, melted butter, beaten eggs, brown sugar, and cinnamon until smooth. I gently stir in the bread cubes and raisins until everything is evenly coated.

I spoon the mixture into the prepared baking dish and bake it until the top is browned and the center is set, about 50 to 55 minutes. After 30 minutes, I loosely cover the dish with foil to prevent over-browning. Once baked, I let the bread pudding rest for about 10 minutes.

While it rests, I prepare the vanilla sauce by whisking together the milk, brown sugar, melted butter, egg, flour, cinnamon, and salt in a saucepan until smooth. I cook it over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 10 to 12 minutes. I finish by stirring in the vanilla extract and serve the sauce warm over the bread pudding or on the side.

Servings and Timing

I make this recipe to serve 8 people. The prep time takes me about 15 minutes, the cook time is 1 hour, and I allow an additional 10 minutes of resting time, bringing the total time to approximately 1 hour and 25 minutes.

Variations

I sometimes substitute heavy cream for the milk when I want an extra-rich dessert. For a lighter version, I use 2% milk instead of whole milk. I also like adding chopped nuts or swapping raisins for dried cranberries for a slightly different flavor.

Storage/Reheating

I store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in the oven at a low temperature until heated through. I gently rewarm the vanilla sauce on the stovetop, stirring often.

FAQs

Can I make this bread pudding ahead of time?

I often bake it ahead and reheat it before serving, which works very well.

What kind of bread works best?

I prefer hearty farmhouse-style bread because it holds up well and absorbs the custard nicely.

Do I have to toast the bread first?

I toast it because it improves the texture, but slightly stale bread also works for me.

Can I freeze bread pudding?

I freeze it without the sauce, then thaw and reheat before serving.

Is the vanilla sauce necessary?

I think the sauce makes the dish special, but the bread pudding is still delicious on its own.

Can I reduce the sugar?

I reduce it slightly sometimes, though the texture stays best with the original amounts.

How do I know when the pudding is done?

I check that the center is set and no longer liquid before removing it from the oven.

Can I add spices like nutmeg?

I add a pinch of nutmeg or cloves when I want extra warmth.

What’s the best way to serve this?

I serve it warm with vanilla sauce poured over the top.

Can I use a different pan size?

I stick to a 2-quart dish to ensure even baking and the right texture.

Conclusion

I find this bread pudding with vanilla sauce to be a classic dessert that never goes out of style. It’s rich, comforting, and perfect for sharing, making it one of those recipes I return to whenever I want something truly special and satisfying.