I’ve been making this bread pudding with vanilla sauce for years, and let me tell you—it’s the perfect way to transform stale bread into pure magic! You know that feeling when you uncover a recipe that’s both incredibly simple and absolutely irresistible? This is it. The creamy custard base soaks into every cube, creating this amazing contrast between the crispy top and silky interior, while that homemade vanilla sauce takes everything to another level entirely.
Your Complete Ingredients List
Making bread pudding isn’t rocket science, but having all your ingredients ready before you start will save you from that frantic pantry-diving dance we’ve all done mid-recipe.
This classic comfort dessert needs just a handful of simple ingredients that you probably already have lurking in your kitchen, plus a few extras for that silky vanilla sauce that transforms ordinary bread pudding into something worth writing home about.
For the Bread Pudding:
- 10 oz day-old bread, cubed
- 2 cups milk
- ½ cup sugar
- 4 medium eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tbsp butter, melted
For the Vanilla Sauce:
- ¼ cup milk
- ½ cup heavy cream
- ½ cup sugar
- 1 tbsp cornstarch
- 1 tbsp butter
- 1 tbsp vanilla extract
Now, about that day-old bread situation—don’t panic if your bread is fresher than a morning newspaper. You can totally cheat by cubing it up and letting it sit out for a few hours, or even pop those cubes in a low oven for a few minutes to dry them out.
The goal is bread that won’t turn into complete mush when it meets that creamy custard mixture. As for the vanilla extract, please don’t use the imitation stuff if you can help it, because real vanilla makes a difference you can actually taste.
And here’s a little secret: if you’re feeling fancy, try using brioche or challah instead of regular bread—your taste buds will thank you later.
Cooking Instruction
Making this bread pudding is honestly one of those magical moments where yesterday’s forgotten bread transforms into something completely spectacular. The process starts simple enough – preheat your oven to 350°F (175°C), then grab a mixing bowl and combine your melted 1 tablespoon of butter with 4 medium eggs, whisking them together like you’re conducting a tiny orchestra.
Pour in 2 cups of milk, add ½ cup of sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of ground cinnamon, stirring until everything becomes one happy, fragrant mixture. Now comes the fun part: toss in your 10 ounces of day-old bread cubes and mix well, watching as those sad, stale pieces soak up all that creamy goodness like little sponges at a spa day.
Here’s your step-by-step roadmap to bread pudding bliss:
- Preheat your oven to 350°F (175°C) and grab your favorite baking dish
- In a large mixing bowl, whisk together 1 tablespoon melted butter and 4 medium eggs until smooth
- Add 2 cups milk, ½ cup sugar, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon, stirring until completely combined
- Toss in 10 ounces of cubed day-old bread and mix thoroughly, making sure every piece gets coated
- Pour the mixture into your prepared baking dish and let it sit for about 5 minutes (the bread needs a moment to really absorb all those flavors)
- Slide it into the oven and bake for 45 minutes, until the top is golden brown and a knife inserted in the center comes out mostly clean
While your kitchen fills with the most incredible cinnamon-vanilla aroma, you can whip up that vanilla sauce because, honestly, bread pudding without sauce is like a hug without the squeeze. For dessert lovers who enjoy outdoor cooking adventures, a pellet smoker grill can add an amazing smoky dimension to traditional bread puddings when you’re ready to experiment beyond conventional oven methods.
Heat ¼ cup milk, ½ cup heavy cream, ½ cup sugar, and 1 tablespoon butter in a saucepan over medium heat, stirring until the butter melts and sugar dissolves completely. Whisk in 1 tablespoon cornstarch until smooth – no lumps allowed in this creamy paradise – then keep heating and stirring until the sauce thickens enough to coat the back of your spoon.
Remove it from heat, stir in 1 tablespoon vanilla extract, and let it cool just slightly before drizzling over your warm bread pudding masterpiece.
Tips & Variations
While bread pudding might seem like a straightforward dessert, there’s a whole world of creative possibilities waiting to transform this humble treat into something uniquely yours!
Want chocolate lovers swooning? Fold in ½ cup chocolate chips before baking. Craving fall flavors? Swap cinnamon for pumpkin pie spice and add diced apples.
I love using brioche or challah instead of regular bread – the richness is incredible! For boozy adults, add 2 tablespoons bourbon to your vanilla sauce.
Feeling fancy? Top with fresh berries or caramel drizzle. The beauty is experimenting until you uncover your perfect combination!
Serving Suggestions
Now that you’ve crafted your perfect bread pudding masterpiece, let’s talk about how to serve this comfort food superstar! I love serving it warm in individual bowls, drizzled generously with that silky vanilla sauce.
Want to get fancy? Add a dollop of whipped cream or a scoop of vanilla ice cream! The temperature contrast is absolutely divine.
For special occasions, I’ll dust the top with powdered sugar or add fresh berries. Don’t forget cloth napkins – this dessert demands a little elegance, even when you’re eating it in your pajamas!
Smart Storage Solutions
Leftovers? Lucky you!
I store my bread pudding in the refrigerator for up to four days, covering it tightly with plastic wrap or transferring it to an airtight container.
Want individual portions? Cut into squares and wrap each piece separately – perfect for quick breakfasts!
The vanilla sauce keeps beautifully in a sealed jar for five days. Just give it a gentle stir before using, since it naturally separates.
Pro tip: warm leftover pudding for thirty seconds in the microwave, then drizzle with room-temperature sauce. It tastes almost as incredible as day one!
Nutrition Information
Balance meets indulgence in every spoonful of this comforting dessert!
I’ll break down the nutrition so you can enjoy guilt-free. Each serving contains approximately 285 calories, with 8 grams of protein from eggs and milk. The carbs clock in around 42 grams – perfect fuel for your day! Fat content sits at 9 grams, mostly from cream and butter.
You’re getting calcium from dairy ingredients, plus iron from enriched bread. Want to lighten things up? Try using low-fat milk or reducing sugar by quarter-cup.
