I’ve been making this bread pudding recipe for years, and let me tell you – it’s pure magic in a baking dish! You know that slightly stale bread sitting on your counter? Don’t toss it! This dessert transforms forgotten loaves into something extraordinary, with custardy centers and golden edges that’ll make your kitchen smell like heaven. The vanilla sauce? It’s the perfect creamy companion that takes each spoonful from good to absolutely incredible.
Your Complete Ingredients List
When it comes to making a truly spectacular bread pudding, having all your ingredients ready to go makes the whole process feel like a breeze.
There’s something so satisfying about gathering everything you need, knowing that in just a short while, your kitchen will smell absolutely divine and you’ll have a warm, comforting dessert that feels like a hug in a bowl.
For the Bread Pudding:
- 10 ounces day-old bread, torn or cubed into 1-inch pieces
- 2 cups milk
- ½ cup sugar
- 4 medium eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ tablespoon coarse sugar for sprinkling (optional)
For the Vanilla Sauce:
- ¼ cup milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 1 tablespoon pure vanilla extract
Now, here’s where things get interesting with the ingredients. That day-old bread isn’t just a suggestion, it’s practically mandatory if you want bread pudding that holds together instead of turning into mush.
Fresh bread will absorb the custard mixture too quickly and fall apart, while stale bread acts like a perfect little sponge.
Don’t have day-old bread? Just cut your fresh bread into cubes and let it sit out for a few hours, or pop it in a low oven for about 10 minutes to dry it out slightly.
And when it comes to the vanilla extract, please, please use the real stuff, not imitation. Your taste buds will thank you, and honestly, with such simple ingredients, every single one needs to shine.
Cooking Instruction
Now, let me walk you through making this comforting bread pudding that’ll have your kitchen smelling like a cozy bakery.
First things first, preheat your oven to 350°F (180°C) – because there’s nothing worse than realizing your oven isn’t ready when you are. While that’s heating up, grab your 10 ounces of day-old bread and tear it into 1-inch pieces.
Don’t worry about making them perfectly uniform; rustic chunks actually work better here since they create those delightful pockets of custard.
Here’s where the magic happens:
- In a large bowl, whisk together 2 cups of milk, ½ cup of sugar, 4 medium eggs, 1 teaspoon of pure vanilla extract, and 1 teaspoon of ground cinnamon until everything’s well combined.
- Add your torn bread pieces to this custard mixture and let it sit for about 10 minutes – this gives the bread time to soak up all that creamy goodness.
- Pour the entire mixture into a greased 8×8 or 9×9 inch baking dish, spreading it evenly.
- If you’re feeling fancy, sprinkle ½ tablespoon of coarse sugar on top for a little crunch.
- Slide it into your preheated oven and bake for about 45 minutes, or until the top is golden brown and a knife inserted in the center comes out mostly clean.
While your bread pudding is doing its thing in the oven, you’ve got just enough time to whip up that dreamy vanilla sauce. For even better results, consider using a quality sheet pan baking set for perfectly even heat distribution throughout your kitchen adventures.
In a medium saucepan, combine ¼ cup of milk, ½ cup of heavy cream, ½ cup of granulated sugar, and 1 tablespoon of butter.
Heat this mixture over medium heat, stirring constantly until the sugar dissolves and everything looks smooth.
Here comes the tricky part – whisk in 1 tablespoon of cornstarch and keep stirring until the sauce thickens enough to coat the back of a spoon.
Remove it from heat, stir in 1 tablespoon of pure vanilla extract, and there you have it.
If your sauce ends up too thick, just heat it a bit less next time, or if it’s too thin, give it a few more minutes on the stove.
Tips & Variations
Beyond this basic recipe, there’s a whole world of bread pudding possibilities waiting for you to explore!
Want chocolate? Toss in ½ cup cocoa powder and chocolate chips. Craving fruit? Fresh berries or diced apples work beautifully.
I love adding ¼ cup bourbon to the vanilla sauce for grown-up gatherings!
Try different breads too – brioche makes it luxurious, while croissants create buttery heaven.
Don’t have heavy cream for the sauce? Substitute with whole milk, though it’ll be slightly thinner.
Serving Suggestions
Three simple words can transform your bread pudding from good to absolutely unforgettable: temperature, texture, and timing!
I love serving this warm—not scalding hot, but cozy-warm so the vanilla sauce melts perfectly into every bite. Want to elevate things? Add a scoop of vanilla ice cream for temperature contrast that’ll make your guests swoon! Fresh berries, a dusting of powdered sugar, or even a drizzle of caramel sauce work beautifully too.
Timing matters—serve within thirty minutes of baking for ideal texture. The pudding stays moist while the top keeps that lovely crispy edge we’re all craving!
Smart Storage Solutions
Two key storage methods will keep your bread pudding tasting fresh and delicious for days!
First, refrigerate leftover pudding in an airtight container for up to four days. Cover tightly with plastic wrap or transfer to sealed containers – moisture’s your friend here!
Want to freeze portions? Wrap individual servings in aluminum foil, then place in freezer bags for up to three months. When you’re ready to enjoy, thaw overnight in the fridge, then reheat at 350°F for 10-15 minutes.
The vanilla sauce keeps separately in the refrigerator for one week.
Smart storage means more homemade dessert happiness!
Nutrition Information
One serving of this heavenly bread pudding delivers approximately 285 calories, making it a wonderfully satisfying dessert that won’t completely derail your daily goals!
Each portion provides about 12 grams of protein from eggs and milk, plus essential calcium for strong bones. You’re getting roughly 35 grams of carbohydrates for energy, and 10 grams of fat for richness.
The vanilla sauce adds another 85 calories per tablespoon, but honestly, can you resist that creamy goodness?
Want to lighten things up? Use low-fat milk or reduce the sugar slightly – it’ll still taste absolutely divine!
