Old-Fashioned Bread Pudding with Vanilla Sauce is the dessert equivalent of a warm hug, brimming with simple goodness and nostalgic flavors in every bite. Imagine soft, custardy bread mingling with hints of cinnamon and nutmeg, crowned with a creamy, luscious vanilla sauce that pools beautifully atop each serving. Whether you grew up savoring a version at family gatherings or you’re chasing a classic comfort treat, this dish instantly transports you to cozy kitchens and happy times. It’s easy, deeply satisfying, and never fails to delight new guests or longtime fans.
Ingredients You’ll Need
The best part about Old-Fashioned Bread Pudding with Vanilla Sauce is that it transforms humble, everyday staples into something truly magical. Each ingredient brings its own charm to the final flavor and texture. Let’s break down what you’ll need and why each one matters.
- Day-old bread cubes (6 cups): Using French bread or brioche gives you the perfect balance of chewy and tender, plus day-old bread soaks up the custard beautifully.
- Whole milk (2 cups): Provides a classic creamy base, ensuring the pudding stays rich but not heavy.
- Heavy cream (1 cup): Adds extra silkiness and indulgence to the custard.
- Eggs (4 large): The secret to that delightful, set texture that holds every bite together.
- Granulated sugar (3/4 cup): Gives the pudding subtle sweetness and helps caramelize the edges.
- Brown sugar (1/4 cup): Brings a gentle molasses note and deeper color.
- Vanilla extract (1 1/2 teaspoons): Infuses the pudding with warm, inviting aromas you can smell as it bakes.
- Ground cinnamon (1/2 teaspoon): Adds warmth and spice that feels classic and comforting.
- Ground nutmeg (1/4 teaspoon): Offers a touch of aromatic sweetness for extra depth.
- Salt (1/4 teaspoon): Helps balance out all the flavors and intensifies the sweetness.
- Raisins (1/2 cup, optional): For bursts of chewy sweetness; swap in dried cranberries for a twist.
- Unsalted butter (2 tablespoons, melted): Drizzled on top to add richness and help the bread toast up golden.
- For the Vanilla Sauce:
- Granulated sugar (1/2 cup): Sweetens the sauce just enough to tie everything together.
- All-purpose flour (1 tablespoon): Thickens the sauce to silky perfection.
- Pinch salt: Just a hint, so the vanilla shines.
- Whole milk (1 cup): Forms the luxurious base of the vanilla sauce.
- Unsalted butter (2 tablespoons): Adds creaminess and sheen to the sauce.
- Vanilla extract (1 tablespoon): Delivers that irresistible perfume and flavor over every bite.
How to Make Old-Fashioned Bread Pudding with Vanilla Sauce
Step 1: Prep Your Baking Dish and Bread
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. Cube your day-old bread and scatter it evenly in the dish. This step is your canvas for all the comforting flavors to come—don’t be afraid to use a hearty amount!
Step 2: Whisk the Custard
In a large bowl, whisk together your whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. This is where the magic begins: the eggs and dairy create a silky-smooth mixture that will give your bread pudding that classic, creamy bite. If you can, use a deep bowl and a balloon whisk for extra fluffiness.
Step 3: Add the Extras
If you’re adding raisins (or substituting with dried cranberries or even chopped pecans), fold them into the custard mixture now. This way, every serving gets a lovely hint of fruit or crunch. It’s a tiny detail that makes Old-Fashioned Bread Pudding with Vanilla Sauce even more nostalgic.
Step 4: Combine Bread and Custard
Pour your custard evenly over the bread in the dish, making sure every cube gets a good soaking. Gently press down on the bread with a spatula or the back of a spoon to make sure every piece absorbs the custard. Drizzle the melted butter over the top, then let the whole thing rest for about 10 minutes—this simple pause lets the bread really soak up those creamy flavors.
Step 5: Bake to Golden Perfection
Slide your dish into the oven and bake for 45 to 50 minutes, or until the pudding is golden and set in the center. You’ll know it’s ready when it’s puffed and browned at the edges, and a knife inserted in the middle comes out mostly clean with just a hint of moisture.
Step 6: Make the Dreamy Vanilla Sauce
Just before your pudding finishes baking, start the vanilla sauce. In a small saucepan, whisk together the sugar, flour, and salt. Gradually stir in the milk, then cook over medium heat, stirring constantly, until the sauce thickens and just begins to bubble. Remove from the heat, stir in the butter and vanilla extract, and marvel at how that rich, sweet aroma fills your kitchen. This sauce is what truly sets Old-Fashioned Bread Pudding with Vanilla Sauce apart.
Step 7: Serve Warm
Scoop generous servings of warm pudding onto plates or into bowls, then pour the vanilla sauce over the top. There’s something deeply satisfying about that first spoonful—custard-soaked bread, a glossy blanket of sauce, and all the cozy flavors you crave.
How to Serve Old-Fashioned Bread Pudding with Vanilla Sauce
Garnishes
A sprinkle of powdered sugar or a handful of toasted pecans can add a delightful finish to your Old-Fashioned Bread Pudding with Vanilla Sauce. If you’re feeling extra festive, a little bit of freshly grated nutmeg or a few plump golden raisins as a topping elevate the presentation and flavor.
Side Dishes
For a cozy gathering, serve this dessert after a simple homemade meal, maybe with a cup of strong coffee or some creamy vanilla ice cream for a temperature contrast. The pudding is also lovely alongside lightly sautéed apples or a scoop of whipped cream, especially when you’re celebrating something special.
Creative Ways to Present
Take your Old-Fashioned Bread Pudding with Vanilla Sauce to the next level by serving it in individual ramekins or mini cast-iron skillets for a charming, rustic look. Add an edible flower, a sprig of mint, or even a drizzle of caramel sauce for a more sophisticated flair. For brunch gatherings, consider layering the pudding in small parfait glasses with fruit compote.
Make Ahead and Storage
Storing Leftovers
Once your bread pudding has cooled completely, cover the dish tightly or transfer slices to an airtight container. Stored in the refrigerator, it’ll keep beautifully for up to four days. Make sure to store the vanilla sauce separately for the best texture and flavor.
Freezing
Good news for planners: Old-Fashioned Bread Pudding with Vanilla Sauce is freezer-friendly! Slice cooled pudding into portions and wrap each in plastic wrap, then store in a freezer bag or airtight container. It will maintain its flavor and texture for up to two months. The vanilla sauce can also be frozen; let it cool, seal it in a freezer-safe bag, and lay it flat to freeze.
Reheating
When you’re ready to reheat, simply warm bread pudding slices in the microwave for 30-45 seconds, or cover with foil and bake in a 325°F oven until hot through. Defrost and gently warm the vanilla sauce on the stove or in short microwave bursts, stirring often, until it regains its velvety texture.
FAQs
Can I use a different type Dessert
Absolutely! While French bread and brioche are especially decadent, you can use any sturdy, day-old bread—think challah, Italian, or even leftover dinner rolls for a slightly different texture and flavor. Just avoid thin sandwich bread, which may get too soggy.
Is Old-Fashioned Bread Pudding with Vanilla Sauce too sweet?
Not at all! The combination of granulated and brown sugar strikes the perfect balance between sweet and comforting, contrasted by the creamy custard and gentle spices. If you’re watching your sugar intake, you can cut the total sugar by a few tablespoons without sacrificing flavor.
Can I make the pudding ahead of time?
Yes, you can assemble Old-Fashioned Bread Pudding with Vanilla Sauce up to a day in advance. Cover the unbaked pudding and refrigerate overnight; just bake it off when you’re ready. The sauce can also be made a day early, then gently reheated before serving.
How do I prevent bread pudding from being soggy?
Using day-old bread is key! Fresh bread tends to break down and get mushy under the custard. Letting the pudding rest after pouring on the custard helps the bread absorb moisture evenly, and baking until set ensures a satisfyingly tender—not soggy—texture.
Can the vanilla sauce be flavored differently?
Definitely! While classic vanilla provides the familiar flavors we love in Old-Fashioned Bread Pudding with Vanilla Sauce, you can infuse the sauce with a touch of bourbon, a pinch of cinnamon, or even a splash of orange liqueur for a twist.
Final Thoughts
If you’ve never tried making Old-Fashioned Bread Pudding with Vanilla Sauce before, now’s the perfect time to invite that irresistible, old-fashioned comfort into your kitchen. Each bite is a little piece of dessert history, and sharing it might just become your favorite new tradition. Give this classic a spot on your table—you’ll find it’s every bit as wonderful as you remember (or even better).
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Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the comforting flavors of this classic Old-Fashioned Bread Pudding with a decadent Vanilla Sauce. This rich and custardy dessert is a perfect way to use up day-old bread and create a sweet treat that will warm both heart and soul.
Ingredients
Main Bread Pudding:
- 6 cups cubed day-old bread (French or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 2 tablespoons unsalted butter (melted)
Vanilla Sauce:
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 pinch salt
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare bread pudding: Place bread cubes in the baking dish. Whisk together milk, cream, eggs, sugars, vanilla, spices, and salt. Pour over bread, add raisins if using, and drizzle with melted butter. Bake for 45–50 minutes.
- Make vanilla sauce: In a saucepan, combine sugar, flour, salt, and milk. Cook until thickened, then remove from heat. Stir in butter and vanilla. Serve warm over bread pudding slices.
Notes
- Enhance with chopped pecans or dried cranberries for added texture and flavor.
- The sauce can be prepared in advance and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 390
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 120 mg
