This comforting bread pudding is rich, warm, and deeply nostalgic, made with toasted bread soaked in a sweet, spiced custard and finished with a smooth vanilla sauce. It’s the kind of dessert that fills the kitchen with cozy aromas and feels perfect for family gatherings, holidays, or any time you crave classic comfort food.
Why You’ll Love This Recipe
This recipe delivers a perfectly soft interior with lightly crisp edges for great texture.
The custard is gently spiced and not overpowering, letting the vanilla shine through.
The homemade vanilla sauce adds an indulgent finishing touch that takes this dessert to the next level.
It’s simple to prepare with everyday ingredients and works beautifully for make-ahead occasions.
This is a timeless dessert that feels special yet familiar with every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bread Pudding
3 cups whole milk
1 ½ cups white sugar
¼ cup unsalted butter, melted
3 large eggs, beaten
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
Vanilla Sauce
1 ¼ cups whole milk
½ cup light brown sugar
2 tablespoons unsalted butter, melted
1 large egg
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 pinch salt
1 tablespoon vanilla extract
Directions
Preheat the oven to 375°F (190°C). Lightly grease a 2-quart baking dish and set it aside.
In a large mixing bowl, whisk together the milk, white sugar, melted butter, eggs, brown sugar, and cinnamon until well combined.
Add the toasted bread cubes and raisins to the custard mixture, gently stirring until all the bread is evenly coated.
Spoon the mixture into the prepared baking dish, spreading it evenly. Place the dish in the oven and bake for 50 to 55 minutes, or until the top is golden and the center is set. After about 30 minutes, loosely cover with foil to prevent over-browning.
Remove the bread pudding from the oven and allow it to rest for 10 minutes before serving.
To prepare the vanilla sauce, whisk together the milk, brown sugar, melted butter, egg, flour, cinnamon, and salt in a saucepan until smooth.
Cook over medium heat, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 10 to 12 minutes. Remove from heat and stir in the vanilla extract.
Serve the warm bread pudding with the vanilla sauce poured over the top or on the side.
Servings and timing
Servings: 8
Prep time: 15 minutes
Cook time: 1 hour
Rest time: 10 minutes
Total time: approximately 1 hour and 25 minutes
Storage/Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days.
The vanilla sauce should be stored separately in a sealed container and refrigerated for up to 3 days.
To reheat, warm individual portions of bread pudding in the microwave until heated through. Reheat the sauce gently on the stovetop or in the microwave, stirring frequently to maintain a smooth texture.
FAQs
Can I make this bread pudding ahead of time?
Yes, you can assemble the bread pudding a few hours in advance, cover it, and refrigerate until ready to bake.
What type of bread works best?
Hearty farmhouse-style or rustic white bread works best because it absorbs the custard without becoming mushy.
Can I omit the raisins?
Yes, the raisins can be left out or replaced with chopped dates or dried cranberries if preferred.
Can I use a different milk?
Whole milk gives the richest flavor, but 2% milk can be used for a slightly lighter result.
How do I know when the bread pudding is done?
The top should be golden and the center should feel set, not liquid, when gently pressed.
Can I freeze bread pudding?
Yes, baked bread pudding can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Should the vanilla sauce be thick or pourable?
The sauce should be thick enough to coat a spoon but still pourable when warm.
Can I double the recipe?
Yes, the recipe can be doubled and baked in a larger dish, adjusting baking time as needed.
What spices can I add for more flavor?
Nutmeg or a pinch of ground cloves can be added for extra warmth.
Is this dessert served warm or cold?
It is best served warm, especially with warm vanilla sauce.
Conclusion
This bread pudding with vanilla sauce is a classic dessert that delivers comfort, warmth, and timeless flavor. With its tender custard-soaked bread and silky sauce, it’s perfect for sharing with family or enjoying as a cozy treat at home. Once you make it, this recipe is sure to become a favorite you’ll return to again and again.
A cozy, classic dessert made with toasted bread soaked in spiced custard and topped with a silky homemade vanilla sauce. Perfect for family gatherings or whenever comfort food calls.
Author:Sophia
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 25 minutes
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3 cups whole milk
1 ½ cups white sugar
¼ cup unsalted butter, melted
3 large eggs, beaten
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
1 ¼ cups whole milk (for sauce)
½ cup light brown sugar (for sauce)
2 tablespoons unsalted butter, melted (for sauce)
1 large egg (for sauce)
1 tablespoon all-purpose flour (for sauce)
1 pinch ground cinnamon (for sauce)
1 pinch salt (for sauce)
1 tablespoon vanilla extract (for sauce)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 2-quart baking dish and set aside.
In a large bowl, whisk together milk, white sugar, melted butter, eggs, brown sugar, and cinnamon.
Add toasted bread cubes and raisins to the custard. Stir gently to coat evenly.
Spoon mixture into the prepared baking dish. Bake for 50–55 minutes, covering loosely with foil after 30 minutes.
Remove from oven and let rest for 10 minutes.
To make the vanilla sauce, whisk milk, brown sugar, melted butter, egg, flour, cinnamon, and salt in a saucepan until smooth.
Cook over medium heat, whisking constantly, for about 10–12 minutes until the sauce thickens.
Remove from heat and stir in vanilla extract.
Serve warm bread pudding with vanilla sauce poured over or on the side.
Notes
Use hearty bread for best texture — stale or toasted works best.
Soak bread well to ensure even custard absorption.
The vanilla sauce thickens more as it cools — reheat gently if needed.
You can omit or substitute raisins with dried cranberries or chopped dates.
This dessert is best served warm but can be reheated easily.
