Bread Pudding with Vanilla Sauce
Bread pudding with vanilla sauce takes basic bread, cream, eggs, sugar, and vanilla and turns them into a soft baked pudding with a warm custard sauce on top. It’s simple pantry baking for a warm and cozy dessert with homemade charm.
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This easy bread pudding vanilla sauce recipe is the kind of classic dessert that’s ideal for any season or occasion. The bread pudding is made in the oven, the sauce is made on the stovetop, and a bowl of this is always delicious, whether served warm or at room temperature.
If homemade bakes make you happy, you might also enjoy my Fireball Apple Bread Pudding, Maple Pecan Caramel Apple Cobbler or Cherry Danish.
Why You’ll Love It
Great use for stale bread: This is a good way to turn a loaf of bread into dessert, especially if it’s starting to dry out.
Works warm or at room temperature: You don’t have to chase an exact serving window.
A delicious dessert option: The bread soaks up the custard mixture for a full, rich flavor, while the top and edges of the bread pudding pick up color in the oven. Those crisp edges are so good!
Bread Pudding Vanilla Sauce Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
- Change the bread: Sourdough, challah, and brioche all work, and each one will give you a slightly different texture. Brioche will be softer, while sourdough has more chew. Challah falls somewhere in the middle.
- Use vanilla bean paste: Vanilla extract works well, or you could try vanilla bean paste if you have some. Vanilla bean paste looks stronger because of the little specks in it, but it’s the same as the extract, so you don’t have to adjust the measurements.
- Add raisins or other dried fruit: Homemade bread pudding handles raisins well if you want more texture.
- Warm spice change: Include a pinch of ground nutmeg, allspice or ginger in addition to the ground cinnamon.
Bread Pudding with Vanilla Sauce
Equipment
Ingredients
For the Vanilla Sauce
- 8 egg yolks
- 1 cup whole milk
- 1 cup heavy cream
- 2 teaspoons vanilla extract or vanilla bean paste
- ⅓ cup granulated sugar
For the Bread Pudding
- 2 cups heavy cream
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 eggs
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract or vanilla bean paste
- ⅓ cup sugar
- 1 loaf of bread – sourdough challah, brioche are all good, cut into 1-inch cubes
Instructions
Prepare the Vanilla Sauce
- To a medium saucepan, add the milk and heavy cream.
- Heat over medium-low for 3 to 5 minutes or just until it starts to steam and you see bubbles forming around the edges. Take the pan off the heat.
- Meanwhile, in a medium bowl, whisk the egg yolks with the sugar.
- Once the milk mixture is off the heat, pour into the egg and sugar mixture gently, whisking the whole time. It’s important to pour slowly to stop the eggs from cooking.
- Once fully combined, pour the mixture back into the pan and cook over medium-low for another 5 minutes or until it starts to thicken. Stir often to prevent scorching.
- Mix in the vanilla, then let it cool to room temperature.
- Cover with plastic wrap touching the top of the mix to prevent a film from forming.
Make the Bread Pudding
- Preheat the oven to 350° and spray a casserole dish with nonstick cooking spray.
- In a large bowl, combine heavy cream, butter, sugar and vanilla.
- Microwave for a minute or until the butter melts and the cream is slightly warmed. Whisk it well to combine.
- In a separate, smaller bowl, whisk the eggs, cinnamon and salt together.
- Add the egg mixture to the cream mixture, whisking well to thoroughly combine.
- Add the cubed bread chunks and toss to coat well.
- Transfer the bread cubes into the prepared casserole dish.
- Bake for 40 to 50 minutes or until the edges are set and just starting to brown.
- Allow the bread pudding to cool slightly, then serve warm with the vanilla sauce.
Notes
- Warm the cream mixture just enough: The butter should melt and the cream should be slightly warm, not hot. That makes it easier to whisk in the eggs without cooking them.
- Pour the hot milk slowly into the yolks: Go in a thin stream and keep whisking to keep the vanilla sauce smooth.
- Cover the sauce with plastic wrap touching the top: This stops a skin from forming while it cools.
- Give the pudding a short rest: A few minutes out of the oven helps it firm up a bit before serving with the sauce.
Nutrition Information
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Kim’s Top Tips
- Let the bread soak: Toss the bread until all the cubes are coated, and give it a few minutes if some pieces still look dry. Dry spots stay dry in the oven.
- Don’t rush the sauce: Cook the vanilla sauce over a medium low heat and stir often. If the heat is too high, the yolks can scramble.
- Use bread with some structure: I wouldn’t use very soft sandwich bread here. Brioche, challah, or sourdough hold up better once the custard goes in.
- Check the middle, not just the top: The edges can brown before the center is fully baked, so look for the middle to be set and not sloshy.
How to Store
- Refrigerator: Store leftover bread pudding in an airtight container in the refrigerator for up to 2 days. Keep any extra sauce in a separate airtight container in the refrigerator.
- Reheating: Warm individual portions gently in the microwave or oven, then add the sauce after heating.
Bread Pudding Vanilla Sauce Recipe FAQs
Yes. You can make it ahead and chill it, then warm it gently before serving if you want it warm.
It may need a little more time on the stove over medium low heat. Stir often and don’t rush it.
Look for set edges and light browning, and check that the center isn’t still loose.
