Best Bread Pudding with Vanilla Sauce

Why Make This Recipe

Bread pudding is a classic dessert that many people love. It takes simple ingredients and turns them into something warm, comforting, and delicious. This Best Bread Pudding with Vanilla Sauce is perfect for using up stale bread while providing a satisfying sweet treat. The added vanilla sauce makes it extra special. It’s great for family gatherings, holidays, or just a cozy night at home.

How to Make Best Bread Pudding with Vanilla Sauce

Ingredients:

• 3 cups whole milk
• 1 1/2 cups white sugar
• 1/4 cup butter, melted
• 3 large eggs, beaten
• 2 tbsp light brown sugar
• 1/2 tsp ground cinnamon
• 10 slices hearty farmhouse-style bread, toasted and cubed
• 1 cup raisins
• 1 1/4 cups whole milk (for vanilla sauce)
• 1/2 cup light brown sugar (for vanilla sauce)
• 2 tbsp butter, melted (for vanilla sauce)
• 1 large egg (for vanilla sauce)
• 1 tbsp all-purpose flour
• 1 pinch ground cinnamon
• 1 pinch salt
• 1 tbsp vanilla extract

Directions:

Preheat the oven to 375°F (190°C) and grease a 2-quart baking dish. In a large bowl, whisk together the whole milk, white sugar, melted butter, beaten eggs, brown sugar, and ground cinnamon until smooth. Gently fold in the cubed bread and raisins until they are evenly coated with the mixture. Transfer the mixture to the prepared baking dish. Bake for 50 to 55 minutes, loosely covering with foil after 30 minutes to prevent over-browning. Remove from the oven and let rest for 10 minutes. While the bread pudding is resting, prepare the vanilla sauce. Whisk together the whole milk, brown sugar, melted butter, egg, flour, ground cinnamon, and salt in a saucepan. Cook over medium heat, whisking constantly, until the mixture thickens, about 10 to 12 minutes. Remove from heat and stir in the vanilla extract. Serve the bread pudding warm, drizzled with the vanilla sauce or with the sauce on the side.

How to Serve Best Bread Pudding with Vanilla Sauce

Serve your warm bread pudding on a plate or in a bowl. Drizzle some of the rich vanilla sauce over the top. You can add a scoop of vanilla ice cream or whipped cream for extra sweetness if you’d like. It’s perfect for a special dessert or to share with friends and family.

How to Store Best Bread Pudding with Vanilla Sauce

If you have leftovers, let the bread pudding cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave before serving again. The vanilla sauce should also be stored in the refrigerator and can be warmed up as needed.

Tips to Make Best Bread Pudding with Vanilla Sauce

• Use slightly stale bread for the best texture. Fresh bread can get too soggy.
• Feel free to add nuts or your favorite dried fruits for extra flavor.
• Make sure to whisk the sauce continuously while cooking to avoid lumps.

Variation

You can change the flavor of the bread pudding by adding different spices like nutmeg or using flavored bread, such as brioche or challah. For a chocolate twist, add some chocolate chips to the bread pudding mixture.

FAQs

1. Can I make this bread pudding ahead of time?
Yes, you can prepare the bread pudding mixture the night before, cover it, and refrigerate. Just bake it when you’re ready to serve.

2. Can I freeze the bread pudding?
Yes, bread pudding can be frozen. Make sure to wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before reheating.

3. What if I don’t have raisins?
You can substitute raisins with other dried fruits, chocolate chips, or leave them out entirely for a simpler version.

Best Bread Pudding with Vanilla Sauce

A classic dessert that transforms simple ingredients into a warm, comforting treat with a special vanilla sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the bread pudding

• 3 cups whole milk
• 1.5 cups white sugar
• 0.25 cups butter, melted
• 3 large eggs, beaten
• 2 tbsp light brown sugar
• 0.5 tsp ground cinnamon
• 10 slices hearty farmhouse-style bread, toasted and cubed
• 1 cup raisins

For the vanilla sauce

• 1.25 cups whole milk
• 0.5 cups light brown sugar
• 2 tbsp butter, melted
• 1 large egg
• 1 tbsp all-purpose flour
• 1 pinch ground cinnamon
• 1 pinch salt
• 1 tbsp vanilla extract

Method

 

Preparation

1. Preheat the oven to 375°F (190°C) and grease a 2-quart baking dish.
2. In a large bowl, whisk together the whole milk, white sugar, melted butter, beaten eggs, brown sugar, and ground cinnamon until smooth.
3. Gently fold in the cubed bread and raisins until they are evenly coated with the mixture.
4. Transfer the mixture to the prepared baking dish.

Baking

1. Bake for 50 to 55 minutes, loosely covering with foil after 30 minutes to prevent over-browning.
2. Remove from the oven and let rest for 10 minutes.

Making the vanilla sauce

1. While the bread pudding is resting, prepare the vanilla sauce.
2. Whisk together the whole milk, brown sugar, melted butter, egg, flour, ground cinnamon, and salt in a saucepan.
3. Cook over medium heat, whisking constantly, until the mixture thickens, about 10 to 12 minutes.
4. Remove from heat and stir in the vanilla extract.

Serving

1. Serve the bread pudding warm, drizzled with the vanilla sauce or with the sauce on the side.

Notes

Use slightly stale bread for the best texture. Fresh bread can get too soggy. Feel free to add nuts or your favorite dried fruits for extra flavor. Make sure to whisk the sauce continuously while cooking to avoid lumps.