This old-fashioned bread pudding with vanilla sauce is the ultimate comfort dessert that brings together soft custard-soaked bread and a rich, creamy vanilla topping. It’s warm, indulgent, and perfect for cozy evenings or special gatherings when I want to serve a classic treat that feels like home.

Why You’ll Love This Recipe

I love this recipe for its simplicity and nostalgia. It’s a fantastic way to use up day-old bread and turn it into something luxurious. The creamy custard and the sweet, warm vanilla sauce make every bite rich and satisfying. Plus, it’s easy to make with pantry staples and can be customized with my favorite add-ins like raisins, nuts, or even a splash of bourbon.

Ingredients

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

Day-old bread, cubed
Eggs
Whole milk
Heavy cream
Sugar
Vanilla extract
Ground cinnamon
Ground nutmeg
Salt
Butter

For the Vanilla Sauce:

Butter
Sugar
Heavy cream
Vanilla extract
All-purpose flour (optional for thickening)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a baking dish.
Then I cube the bread and let it sit to dry a bit more if needed.
In a mixing bowl, I whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and a pinch of salt.
I pour the custard mixture over the bread cubes and let it soak for about 15–20 minutes.
Once soaked, I pour everything into the prepared baking dish and bake for 45–50 minutes, or until the top is golden and a knife inserted comes out clean.
While the pudding bakes, I make the vanilla sauce by melting butter in a saucepan, then stirring in sugar, cream, and vanilla until smooth. Sometimes I add a little flour to thicken it slightly.
I serve the warm bread pudding drizzled generously with vanilla sauce.

Servings and timing

This recipe makes about 6 servings and takes roughly 1 hour and 10 minutes from start to finish, including prep and baking time. It’s best enjoyed warm, straight from the oven with that luscious vanilla sauce poured on top.

Variations

I sometimes add raisins or dried cranberries to the bread mixture before baking for a little burst of sweetness. Chopped nuts like pecans or walnuts bring in a nice crunch. For a grown-up twist, I splash a bit of bourbon into the custard or the sauce. And if I want something extra decadent, I add a handful of chocolate chips.

Storage/Reheating

I store leftovers covered in the fridge for up to 3 days. When I’m ready to reheat, I warm individual portions in the microwave or reheat the whole dish in a 300°F oven until heated through. I like to store the vanilla sauce separately and reheat it gently on the stove or in the microwave before pouring it over the warmed pudding.

FAQs

What type of bread is best for bread pudding?

I usually go for sturdy bread like French bread, brioche, or challah. Day-old bread works best because it soaks up the custard without becoming too mushy.

Can I make this ahead of time?

Yes, I often prepare the pudding the night before, refrigerate it, and bake it the next day. It makes entertaining so much easier.

Can I freeze bread pudding?

Absolutely. I let it cool completely, wrap it tightly, and freeze it for up to 2 months. When I’m ready to eat it, I thaw it in the fridge overnight and reheat it in the oven.

Is the vanilla sauce necessary?

While the pudding is delicious on its own, I think the vanilla sauce takes it to the next level. It adds sweetness and creaminess that really complements the texture of the bread pudding.

Can I make it dairy-free?

Yes, I’ve used almond milk or coconut milk with good results, and I swap the butter with a plant-based alternative. The texture may vary slightly, but it’s still very tasty.

Conclusion

This old-fashioned bread pudding with vanilla sauce is one of those timeless desserts that I keep coming back to. It’s warm, sweet, and satisfying in all the right ways. Whether I’m serving it after a family dinner or enjoying it solo on a quiet night, it never fails to bring comfort and joy.

Old-Fashioned Bread Pudding with Vanilla Sauce

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Author: Sue
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This old-fashioned bread pudding with vanilla sauce is a comforting dessert made with custard-soaked bread baked to golden perfection, served with a creamy, sweet vanilla sauce. Ideal for cozy nights and nostalgic gatherings.

Instructions

Preheat oven to 350°F (175°C) and grease a baking dish.
Cube the bread and let it dry slightly if very fresh.
In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt.
Pour the custard mixture over the bread cubes and let soak for 15–20 minutes.
Transfer the soaked bread mixture into the prepared baking dish.
Bake for 45–50 minutes, until the top is golden and a knife inserted comes out clean.
For the vanilla sauce, melt butter in a saucepan over medium heat.
Add sugar, cream, and vanilla; stir until smooth. Add flour if thicker sauce is desired.
Serve bread pudding warm, drizzled generously with vanilla sauce.

Notes

Use day-old sturdy bread like French bread, brioche, or challah for best texture.
Add raisins, dried cranberries, or chopped nuts for variation.
Include a splash of bourbon for a richer flavor.
Can be made ahead and stored in the fridge overnight before baking.
Store leftover sauce separately and reheat before serving.