This bread pudding with vanilla sauce is the most heavenly cozy dessert ever. It features custardy bread pudding that's perfectly tender with crisp golden brown edges, topped with a decadent vanilla sauce. This old-fashioned bread pudding recipe has it all, and it's actually really easy to make!
This classic bread pudding recipe is a timeless favorite that never fails to impress. Bites of crusty French bread are transformed into an irresistibly soft and custardy pudding that's baked until golden. It's delicious alone, but to make it even better, I top it with a sweet buttery vanilla sauce. The sauce is so good I could eat it with a spoon!
I love making this sweet treat for the holidays if I'm hosting since it's always a hit. It's amazing paired with this gingerbread latte for a warm, cozy combination that everyone will remember.
Table of Contents
Why You'll Love This Vanilla Sauce Bread Pudding Recipe
It has a winning combination. The bread pudding is soft in the center with crunchy toasted edges, and the vanilla sauce drizzled on top adds just the right amount of sweetness and creaminess. It's a match made in heaven and is easily one of the best bread pudding recipes!
It's so easy to make. A little mixing and simmering on the stovetop is all you need to do for this recipe. It takes minutes to put everything together, and the rest is just waiting for it to bake!
Always a crowd pleaser. Everyone falls in love with this tender bread pudding soaked in lush vanilla cream sauce at first bite. I mean, how could you not? It's warm, nostalgic, and so comforting.
For the bread pudding:
- Bread- I used French loaf bread cut into 1-inch cubes.
- Eggs- four large ones.
- Sugar- granulated sugar.
- Milk- I used whole milk for more creaminess.
- Heavy cream- for that luscious custard texture.
- Vanilla extract- for more flavor.
For the vanilla bread pudding sauce:
- Heavy cream- makes the sauce nice and creamy.
- Flour- all purpose flour to give it a thick texture.
- Sugar- granulated sugar for the perfect sweetness.
- Butter- for more flavor and the best texture.
- Vanilla extract- to give it that delicious vanilla flavor.
How To Make Bread Pudding with Vanilla Sauce
1. Make the pudding: Preheat the oven to 350°F and grease a 9-inch baking dish with some neutral oil or nonstick cooking spray. In a large bowl, whisk the eggs with the milk, heavy cream, and vanilla extract. Pour the custard mixture over the bread cubes and let them soak for 20 minutes.
2. Bake the bread: Transfer the bread pudding mixture to the prepared baking dish and bake it in the oven for 55 minutes.
3. Make the sauce: In the meantime, make the vanilla cream sauce. Combine the heavy cream, flour, and sugar in a saucepan over medium heat. Let it come to a simmer and cook, stirring occasionally, until the sauce thickens. Add the butter and vanilla extract and stir until the butter melts and everything is combined, then remove it from the heat.
4. Combine and serve: Take your baked bread pudding out of the oven and pour the warm sauce on top. Let it cool to room temperature, then slice and serve. Enjoy!
Tips To Make The Best Recipe
- Add a tablespoon of bourbon to the vanilla sauce as it cooks to make a boozy bourbon bread pudding sauce.
- Use any kind of stale bread in place of French bread. This recipe is a great way to use up day-old hamburger buns, hot dog buns, challah bread, or white bread.
- Make a double batch of the sauce and save the rest of the dessert sauce for drizzling over this French toast for one, these eggless pancakes, these Aunt Jemima waffles, or fresh fruit.
- Check the bread towards the end of baking to make sure you don't overbake it. You still want the filling to be slightly moist.
Storage and Reheating Instructions
In the fridge: Let any leftovers you have cool completely, then transfer them to an airtight container and store them in the fridge for up to 5 days.
In the freezer: If you're planning on freezing the leftovers, don't add the sauce since it won't freeze as well. Transfer the bread to a freezer-safe container or freezer-safe bag and freeze for up to 3 months. Put the prepared sauce in a separate airtight container and freeze for about 2 months.
Reheating: Transfer the leftovers to a baking dish and cover it with foil. Bake at 350°F for 12-15 minutes or until warmed through. Remove the foil for the last 2-3 minutes to give the bread pudding a crispy golden top. If you're starting with frozen bread pudding and sauce, let them thaw in the refrigerator overnight first. Then warm the bread in the oven, microwave the sauce in 10-second increments till warm, and combine the two before serving.
Frequently Asked Questions
What kind of bread is best for bread pudding?
French bread is my go-to, and thicker bread, like challah and Texas toast, will work best. With that said, this recipe will turn out great with other kinds of bread too, like white bread, any sandwich bread, hamburger buns, and hot dog buns.
Can I prepare bread pudding the night before?
Yes! This is a terrific make-ahead dessert. You can either prepare the recipe as directed, then cover the baking dish with plastic wrap, store it in the fridge overnight, and bake when you're ready to serve. Or you can bake it, let it cool completely, then store it in the fridge. For the sauce, you can either whip it up fresh or make it ahead of time too. Just let it cool completely, store it in an airtight container, and serve it with the bread pudding.
Why is bread pudding dry?
Some factors are adding too little custard, not giving the bread enough time to soak up the custard batter, or overcooking the bread pudding. You'll want to keep an eye on it out of the oven as soon as it's golden brown and the liquid is somewhat set.
Do you serve bread pudding cold or hot?
It can actually be served hot, at room temperature, or cold from the fridge. It's really up to your preference. If you want the sauce to thicken and coat the bread, serve it at room temperature.
- Caramel rolls
- Sugar cookie fruit pizza
- Peach cobbler pound cake
- Sweet potato pie with condensed milk
- Banana cake with cream cheese frosting
- 14oz. French loaf bread cut into 1-inch cubes
- 4 large eggs
- ¾ cup sugar
- 1 ¼ cup milk
- 1 ¼ cup heavy cream
- 1 ½ teaspoon vanilla extract
- ¾ cup heavy cream
- ¾ tablespoon flour
- ⅓ cup sugar
- 3 tablespoon butter
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Line a 9-inch baking pan with some cooking oil.
- Make the bread pudding; whisk eggs with milk, heavy cream, and vanilla extract in a bowl. Pour the mixture over the cubed bread and let the bread soak for 20 minutes.
- Transfer the bread to the greased baking pan and bake for 55 minutes.
- Make the vanilla sauce; combine heavy cream, flour, and sugar in a saucepan. Bring to a simmer and cook until the sauce is thickened.
- Stir in butter and vanilla and remove from the heat.
- Pour the sauce over the baked bread pudding. Allow it to cool to room temperature and slice before serving.
Serving Size:1 serving
Amount Per Serving: Calories: 335Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 143mgSodium: 261mgCarbohydrates: 43gFiber: 0gSugar: 0gProtein: 8g