Why You’ll Love This Recipe

I enjoy making this bread pudding because it’s the ultimate comfort dessert — warm, soft on the inside, and golden on top. The custard mixture soaks beautifully into the bread, creating a creamy texture that pairs perfectly with the silky vanilla sauce. I love serving it straight from the oven when it’s still warm, especially on chilly evenings or during the holidays.

Ingredients

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

Bread Pudding Base
8-9 cups day-old challah or brioche bread Provides structure and absorbs the custard.
5 tablespoons butter Adds richness and flavor.
5 large eggs Using room temperature eggs yields the best results.
2.5 cups milk Whole milk provides the best flavor; half-and-half can be used for richer texture.
1 cup granulated sugar You can reduce this for a less sweet version without a direct substitute.
1.5 teaspoons ground cinnamon Essential for flavor; adjust according to your taste preference.
0.25 teaspoon nutmeg Essential for flavor; adjust according to your taste preference.
1.5 teaspoons pure vanilla extract Look for high-quality vanilla.

Optional Add-ins
0.67 cup golden raisins Feel free to swap these for any dried fruit or chocolate chips!

Directions

1. I start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch casserole dish with melted butter.

2. I cube 8–9 cups of day-old bread and arrange them evenly in the prepared dish.

3. In a large mixing bowl, I whisk together melted butter, eggs, milk, sugar, cinnamon, nutmeg, and vanilla extract until smooth.

4. I pour the custard mixture evenly over the bread cubes, gently pressing them down to ensure they soak up all that delicious flavor. Then I let it sit for about 30 minutes to absorb.

5. I bake the pudding for 35–45 minutes until the top is golden brown and the custard is set. Once baked, I let it cool for about 10–15 minutes before serving.

6. To make the warm vanilla sauce, I combine butter, sugars, and cream in a saucepan. I stir over medium heat until the sauce thickens slightly and coats the back of a spoon, then stir in vanilla extract.

7. I drizzle the warm sauce generously over each serving of bread pudding before serving.

Servings and Timing

This recipe makes about 8 slices. It takes roughly 30 minutes to prepare, 45 minutes to bake, and 30 minutes to rest. The total time comes to about 1 hour and 45 minutes. Each serving is around 280 calories, making it a delightful dessert that’s rich yet balanced.

Variations

Sometimes I like to add chocolate chips, dried cranberries, or chopped pecans for extra flavor. For a more decadent version, I replace half of the milk with cream for a thicker custard. When I want a lighter touch, I use whole-grain bread and reduce the sugar slightly. I’ve also tried adding orange zest or a splash of rum extract to the sauce for a festive twist.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm individual portions in the microwave for about 30 seconds or in the oven at 325°F (160°C) until heated through. The vanilla sauce can be stored separately and gently reheated over low heat before drizzling. This dessert also freezes well — I freeze it in portions, thaw overnight in the fridge, and reheat as needed.

FAQs

Can I make this bread pudding ahead of time?

Yes, I often assemble it a few hours ahead, keep it covered in the fridge, and bake it just before serving.

What kind of bread works best?

I prefer challah or brioche because they’re rich and soak up the custard beautifully without getting mushy.

Can I use stale bread?

Absolutely — slightly stale bread works perfectly since it absorbs the custard better.

How do I know when it’s done baking?

The pudding should be golden brown on top and set in the center but still soft when pressed lightly.

Can I make the vanilla sauce in advance?

Yes, I often make it ahead and store it in the fridge for up to 3 days. I just reheat it gently before serving.

Can I use non-dairy milk?

Yes, almond milk or oat milk works fine, but the flavor and creaminess will be slightly different.

How do I prevent the bread pudding from drying out?

I make sure the custard fully covers the bread and avoid overbaking. Covering it loosely with foil halfway through baking also helps.

Can I skip the raisins?

Of course — I sometimes replace them with chocolate chips, nuts, or dried cranberries.

What can I serve with bread pudding?

I love it with vanilla ice cream, whipped cream, or a scoop of caramel sauce alongside the warm vanilla sauce.

Can I double the recipe for a crowd?

Yes, I’ve doubled it for parties by using a larger baking dish and baking a bit longer until fully set.

Conclusion

This Decadent Bread Pudding with Warm Vanilla Sauce is one of my all-time favorite desserts. I love how each bite combines creamy custard, buttery bread, and fragrant spices topped with velvety sauce. It’s easy to make, deeply comforting, and always a hit at gatherings or quiet family nights. It’s a classic I return to again and again whenever I crave something warm and indulgent.