If you’re craving a dessert that wraps you in warm, comforting flavors like a cozy hug, then this Old-Fashioned Bread Pudding with Vanilla Sauce Recipe is exactly what you need on your table. It’s a timeless classic that takes simple, everyday ingredients and transforms them into a luscious, tender pudding with a golden crust, paired flawlessly with a silky, rich vanilla sauce. Whether you’re making it for a family gathering or a quiet night in, this dish promises to deliver nostalgic joy in every bite.
Ingredients You’ll Need
Getting this Old-Fashioned Bread Pudding with Vanilla Sauce Recipe right starts with simple, familiar ingredients that each play a vital role in building its delightful texture and flavor. From the sturdy, slightly stale bread that creates the perfect base to the fragrant spices that add warmth, every component is essential.
- 6 cups day-old bread: Using day-old French bread or white bread helps absorb the custard without falling apart, giving structure and a tender crumb.
- 2 cups whole milk: Adds creaminess and moisture to the pudding for that luscious texture.
- 3/4 cup granulated sugar: Sweetens the custard and balances the spices perfectly.
- 3 large eggs: Act as the binder, holding the pudding together with a rich, custardy finish.
- 1 tsp vanilla extract: Infuses a warm, fragrant aroma into both the pudding and sauce.
- 1 tsp ground cinnamon: Brings that classic spice flavor that elevates the entire dessert.
- 1/2 tsp ground nutmeg: Adds subtle earthiness and depth.
- 1/4 tsp salt: Enhances all the sweet and savory notes.
- 1/2 cup raisins or currants (optional): Offer bursts of chewy sweetness for those who enjoy a bit of texture contrast.
- 2 tbsp unsalted butter, melted: Provides richness and helps flavor the custard.
- 1 cup heavy cream (for sauce): Makes the vanilla sauce luxuriously creamy.
- 1/2 cup granulated sugar (for sauce): Sweetens the vanilla sauce to perfection.
- 1/2 cup unsalted butter (for sauce): Creates a silky, buttery finish to the sauce.
- 1 tbsp vanilla extract (for sauce): Intensifies the vanilla flavor in the sauce.
- 1/2 tsp salt (for sauce): Balances the sweetness of the sauce beautifully.
How to Make Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9×9-inch baking dish with butter or a non-stick spray. This simple step ensures your pudding won’t stick and gets that perfect golden crust as it bakes.
Step 2: Mix the Custard Base
In a large bowl, whisk together the whole milk, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until perfectly blended. Then stir in the melted butter, which brings richness and moisture to the custard, helping your bread pudding set beautifully.
Step 3: Soak the Bread
Add the cubed day-old bread to your custard mixture, gently tossing to ensure every piece is soaked with those delicious flavors. Let the bread soak for about 10 to 15 minutes, giving it time to absorb the liquid and become soft without turning mushy.
Step 4: Add Optional Fruit
If you love a little extra sweetness, fold in raisins or currants now. They add wonderful bursts of juiciness that contrast nicely with the creamy pudding.
Step 5: Bake the Bread Pudding
Pour the soaked bread mixture evenly into your prepared baking dish. Bake for 40 to 45 minutes until the pudding is set and the top turns a beautiful golden brown. To check if it’s done, insert a toothpick into the center; it should come out clean.
Step 6: Make the Vanilla Sauce
While the pudding bakes, combine heavy cream, sugar, butter, and salt in a small saucepan over medium heat. Stir occasionally until the butter melts and the mixture is smooth. When it begins to simmer, remove from heat and stir in the vanilla extract. This sauce adds a rich, velvety finish that takes the pudding to the next level.
Step 7: Serve Warm with Sauce
Once the bread pudding is out of the oven, allow it to cool just a bit. Serve warm slices drizzled generously with the homemade vanilla sauce — that warmth and creaminess are what make this Old-Fashioned Bread Pudding with Vanilla Sauce Recipe a timeless indulgence.
How to Serve Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
Garnishes
A sprinkle of powdered sugar or a dusting of cinnamon on top adds a pretty finishing touch. Fresh mint leaves or a few toasted nuts like pecans can provide a delightful contrast in texture and flavor, making each serving feel extra special.
Side Dishes
This dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you’re enjoying it for brunch, a side of fresh berries or lightly sautéed apples complements the warm spices of the pudding perfectly.
Creative Ways to Present
Try serving individual portions in ramekins or small glass jars for a charming presentation at parties. Another fun idea is layering the pudding in a trifle dish with extra raisins and chopped nuts, topped with the vanilla sauce just before serving.
Make Ahead and Storage
Storing Leftovers
You can store leftover bread pudding covered in the refrigerator for up to 3 days. Make sure it’s cooled completely before sealing it to prevent any sogginess.
Freezing
Leftover bread pudding freezes well. Wrap individual portions tightly with plastic wrap and foil, then freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat your bread pudding gently in the microwave or an oven set to 325°F (165°C) until warmed through. Add a little extra vanilla sauce after reheating to bring back that fresh-from-the-oven feeling.
FAQs
Can I use other types of bread for this recipe?
Absolutely! While French or white bread is classic, you can experiment with brioche, challah, or even whole wheat for different textures and flavors. Just be sure the bread is slightly stale so it soaks up the custard properly.
Can I skip the raisins or currants?
Yes, raisins or currants are optional. If you prefer a more straightforward flavor or have dietary restrictions, leaving them out still results in a delicious pudding.
How long does the vanilla sauce last?
The vanilla sauce can be stored in the refrigerator in a sealed container for up to 3 days. Warm it gently before serving to reclaim its smooth, pourable consistency.
Is this dessert suitable for making ahead of time?
Definitely! You can prepare the bread pudding the day before and bake it fresh the next day. The flavors often deepen when it sits overnight, making it even more comforting.
Can I make this recipe dairy-free?
Yes, by substituting the milk and heavy cream with coconut milk or almond milk, and using a non-dairy butter alternative, you can make a tasty dairy-free version of this classic dessert.
Final Thoughts
This Old-Fashioned Bread Pudding with Vanilla Sauce Recipe is like a warm invitation to slow down and savor a truly comforting dessert. It’s wonderfully simple, yet each spoonful feels lovingly rich and deeply satisfying. I encourage you to try it soon — once you taste those tender bread cubes soaked in spiced custard and smothered in creamy vanilla sauce, you’ll understand why it’s stood the test of time over generations.
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Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This classic Old-Fashioned Bread Pudding combines cubes of day-old bread soaked in a rich mixture of milk, eggs, and warm spices, baked to golden perfection, and served with a luscious homemade vanilla sauce. A comforting dessert perfect for cozy evenings or special occasions.
Ingredients
Bread Pudding
- 6 cups day-old bread (such as French bread or white bread), cut into cubes
- 2 cups whole milk
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup raisins or currants (optional)
- 2 tbsp unsalted butter, melted
Vanilla Sauce
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1 tbsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray to ensure the pudding doesn’t stick.
- Prepare Bread Mixture: In a large bowl, whisk together the whole milk, granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined. Stir in the melted butter. Add the cubed bread to this mixture and gently toss to coat all pieces thoroughly. Let it soak for 10-15 minutes so the bread absorbs the liquid and flavors.
- Add Optional Dried Fruit: If you’re including raisins or currants, gently fold them into the soaked bread mixture to evenly distribute.
- Bake Bread Pudding: Pour the bread mixture into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 40-45 minutes, or until the pudding is set and the top turns a golden brown. Test doneness by inserting a toothpick in the center; it should come out clean.
- Make Vanilla Sauce: While the pudding bakes, combine heavy cream, granulated sugar, butter, and salt in a small saucepan over medium heat. Stir occasionally until the butter melts and the mixture is smooth. When it just begins to simmer, remove from heat and stir in the vanilla extract. Set the sauce aside to cool slightly.
- Serve: Once the bread pudding is baked and slightly cooled, cut into servings and drizzle warm vanilla sauce over each portion. Enjoy this comforting, nostalgic treat!
Notes
- Day-old bread works best as it soaks up the custard without becoming too mushy.
- Feel free to substitute raisins with currants, dried cherries, or omit dried fruit entirely.
- For a richer pudding, you can use half-and-half instead of whole milk or add an extra egg.
- Leftover bread pudding tastes great reheated in the oven or microwave.
- The vanilla sauce can be refrigerated and gently warmed before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
