Classic Bread Pudding with Vanilla Sauce

This Classic Bread Pudding with Vanilla Sauce is a timeless dessert that’s warm, comforting, and full of nostalgic flavor. I love how it turns simple ingredients — bread, milk, sugar, and eggs — into something rich, custardy, and satisfying. The sweet vanilla sauce poured over the top makes it extra indulgent and truly irresistible.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect way to use up day-old bread and turn it into a heartwarming dessert. The pudding comes out soft and custardy inside with a golden, slightly crisp top. The creamy vanilla sauce adds that perfect finishing touch, making every spoonful feel cozy and decadent. It’s easy, budget-friendly, and always a crowd-pleaser — especially when served warm right out of the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pudding

• 4 cups (or about 8 slices) day-old white bread, cubed

• ½ cup raisins

• 2 cups milk

• ¼ cup butter

• ½ cup sugar

• 2 eggs, beaten

• 1 tablespoon vanilla extract

• ½ teaspoon ground nutmeg

For the Vanilla Sauce

• ½ cup sugar

• 2 tablespoons butter

• ½ cup milk or cream

• 1 teaspoon vanilla extract

Directions

1. Preheat and prepare the bread
   I preheat the oven to 350°F (175°C) and lightly grease a medium casserole dish. In a large bowl, I combine the cubed bread and raisins.

2. Make the milk mixture
   In a small saucepan, I melt the butter into the milk over medium heat — I warm it just until the butter melts and the milk is hot but not boiling.

3. Soak the bread
   I pour the warm milk mixture over the bread and raisins, then let it soak for about 10 minutes to soften.

4. Add the custard mixture
   In a separate bowl, I whisk together the sugar, beaten eggs, vanilla extract, and nutmeg. I pour this mixture over the soaked bread and stir gently until everything is evenly coated.

5. Bake
   I pour the mixture into the greased casserole dish and bake for 40–50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

6. Make the vanilla sauce
   While the pudding bakes, I prepare the sauce. In a small saucepan over medium heat, I combine the sugar, butter, and milk (or cream). I cook, stirring constantly, until the sauce thickens slightly — about 5–7 minutes. I remove it from heat and stir in the vanilla extract.

7. Serve
   I spoon the warm bread pudding into bowls and drizzle the vanilla sauce generously over each serving.

Servings and timing

• Prep time: 15 minutes

• Cook time: 50 minutes

• Total time: 1 hour 5 minutes

• Servings: 6–8

Variations

• I sometimes use brioche, challah, or cinnamon swirl bread for extra richness.

• Instead of raisins, I add chopped pecans, walnuts, or chocolate chips.

• I mix in a touch of cinnamon or allspice for more warmth.

• For a fruity twist, I replace raisins with dried cranberries or chopped apples.

• I’ve also made this recipe dairy-free using almond milk and vegan butter — it still turns out wonderfully.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm portions in the microwave for 30–40 seconds or in the oven at 325°F (160°C) for 10–15 minutes. The vanilla sauce thickens in the fridge, so I reheat it gently on the stove or microwave to bring it back to a pourable consistency.

FAQs

Can I make this bread pudding ahead of time?

Yes! I assemble it a few hours ahead and refrigerate it until baking. I just let it sit at room temperature for 15 minutes before placing it in the oven.

What kind of bread works best?

I like using day-old white bread, brioche, or challah because they soak up the custard well and bake up soft inside but crisp on top.

Can I skip the raisins?

Absolutely — the pudding tastes great even without them, or I sometimes substitute with dried cranberries or chopped dates.

How do I know when it’s done baking?

The top should be golden, and when I insert a knife or toothpick into the center, it should come out mostly clean with just a little moisture.

Can I double the sauce recipe?

Yes! I often make extra vanilla sauce — it’s delicious drizzled over pancakes, waffles, or ice cream too.

Conclusion

This Classic Bread Pudding with Vanilla Sauce is the ultimate comfort dessert — rich, creamy, and full of nostalgic flavor. The tender custard-soaked bread and silky vanilla sauce create the perfect harmony of sweetness and warmth. I love how simple it is to make, yet it always feels special. Whether I serve it for Sunday dinner, holidays, or just a cozy night in, it’s always a crowd favorite.