If you’re craving a dessert that feels like a comforting hug from your childhood, look no further than this Old-Fashioned Bread Pudding with Vanilla Sauce Recipe. It brings together simple, wholesome ingredients into a warm, custardy treat that’s both nostalgic and incredibly satisfying. The tender cubes of day-old bread soak up a rich, cinnamon-spiced custard, baking up golden and fragrant, while the luscious vanilla sauce adds the perfect finishing touch of creamy sweetness. This is the kind of dessert that invites everyone back to the table for just one more bite.
Ingredients You’ll Need
Every ingredient in this dish plays a starring role in creating the perfect texture, flavor, and aroma. From the hearty bread to the warm spices and rich dairy, these essentials combine to make the pudding irresistibly tender and the vanilla sauce irresistibly smooth.
- 6 cups day-old bread, cubed (French or brioche preferred): Using slightly stale bread ensures the custard absorbs perfectly without turning mushy.
- 2 cups whole milk: Provides creaminess and richness to the custard base.
- ½ cup heavy cream: Adds an indulgent texture and balances the custard’s consistency.
- ¾ cup granulated sugar: Sweetens the pudding just right, without overpowering the spices.
- 3 large eggs: Bind the custard together and give that luscious, silky set.
- 1 tablespoon vanilla extract: Adds fragrant warmth and rounds out the flavors smoothly.
- 1 teaspoon ground cinnamon: Offers the classic comforting spice note that defines bread pudding.
- ¼ teaspoon ground nutmeg: Provides a subtle depth to the spice profile, enhancing complexity.
- ¼ teaspoon salt: Balances the sweetness and boosts the overall flavor.
- ½ cup raisins or chopped pecans (optional): For a touch of chewiness or crunch, adding variety to each bite.
- 2 tablespoons melted butter: Brushed over the top for a golden, rich finish.
Vanilla Sauce Ingredients
- ½ cup granulated sugar: Sweetens the sauce while contributing to its glossy texture.
- 1 tablespoon all-purpose flour: Thickens the sauce gently for that perfect pourable consistency.
- 1 cup whole milk: Keeps the sauce creamy and luscious.
- 2 tablespoons unsalted butter: Adds richness and shine to the sauce.
- 1 tablespoon vanilla extract: Infuses the sauce with the signature warm vanilla flavor.
How to Make Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). This ensures even baking from the moment your pudding goes in. Grease a 9×13-inch baking dish generously to prevent sticking and help the bread develop a beautiful golden crust as it bakes.
Step 2: Whisk the Custard Mixture
In a large bowl, whisk together the whole milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth and well combined. This custard base is what gives the pudding that silky texture and rich flavor that feels like a warm welcome in every spoonful.
Step 3: Soak the Bread
Add the cubed day-old bread to the custard mixture and gently stir, making sure each piece is saturated with the creamy custard. Let the mixture sit for 10 to 15 minutes. This soaking time is crucial because it allows the bread to absorb all those lovely spices and vanilla, without falling apart.
Step 4: Add Raisins or Pecans
If you’re using raisins or pecans, fold them in after the bread has soaked. These optional ingredients add delightful bursts of texture and flavor that complement the soft custard so well, but feel free to skip them if you prefer your bread pudding classic and simple.
Step 5: Bake the Bread Pudding
Pour the soaked bread mixture into your prepared baking dish and drizzle the melted butter evenly over the top. Bake for 45 to 50 minutes, or until the top is beautifully golden and a knife inserted in the middle comes out clean. This baking time ensures the custard is fully set, while the top forms a slightly crisp, caramelized crust.
Step 6: Make the Vanilla Sauce
While the pudding bakes, whisk together the sugar and flour in a small saucepan. Slowly add the milk, whisking constantly to prevent lumps. Cook over medium heat, stirring frequently for 5 to 7 minutes until the sauce thickens slightly. Remove from heat and stir in the butter and vanilla extract until smooth and glossy. This sauce is the showstopper—rich, velvety, and perfectly sweetened.
How to Serve Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
Garnishes
Sprinkling a bit of powdered sugar or a dash of cinnamon on top just before serving adds visual appeal and a final hint of spice. A few toasted pecans or fresh berries can also provide a lovely contrast in texture and freshness.
Side Dishes
This bread pudding pairs beautifully with a scoop of vanilla ice cream for extra indulgence, or a simple cup of hot coffee or tea. The warm, spiced custard and creamy sauce stand on their own but can also be a charming finale to a cozy dinner.
Creative Ways to Present
Serve individual portions in small ramekins topped with a drizzle of the warm vanilla sauce for a cozy, personal touch. For holiday gatherings, you can even bake the pudding in a decorative casserole dish, making a beautiful centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover bread pudding tightly with plastic wrap or transfer to an airtight container and store in the refrigerator. It will keep well for 3 to 4 days, allowing you to enjoy this comforting dessert across several meals.
Freezing
For longer storage, you can freeze the bread pudding in an airtight container for up to 2 months. It’s best to freeze it before baking for maximum freshness—just thaw it overnight in the fridge and then bake as usual.
Reheating
Reheat individual portions in the microwave for about 1 to 2 minutes or warm the whole dish in a 350°F oven, covered with foil to prevent drying out, until heated through. Don’t forget to add a fresh drizzle of vanilla sauce to revive its lusciousness.
FAQs
Can I use any type of bread for this pudding?
While you can use most breads, day-old French or brioche bread are ideal because they absorb the custard well without becoming too mushy, giving you a perfect balance of texture.
Is it necessary to use heavy cream?
The heavy cream adds richness and smoothness to the custard. You can substitute with additional whole milk, but the pudding may be slightly less creamy.
Can I make the vanilla sauce ahead of time?
Absolutely! The vanilla sauce can be made a day in advance and stored in the refrigerator. Just reheat gently before serving to restore its silky texture.
What if I don’t like raisins or nuts?
Feel free to omit them altogether or swap with other add-ins like chopped apples or chocolate chips for a fun twist on the classic.
Is this dessert suitable for vegetarians?
Yes, this Old-Fashioned Bread Pudding with Vanilla Sauce Recipe is vegetarian-friendly, containing no meat or gelatin products.
Final Thoughts
There’s something truly special about pulling a warm, golden Old-Fashioned Bread Pudding with Vanilla Sauce Recipe out of the oven—it’s like a little piece of home and tradition on a plate. Whether you’re making it for a cozy family night or to impress guests with a timeless dessert, this recipe delivers comfort and joy every single time. Trust me, once you try it, it will become a beloved staple in your kitchen too.
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Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
A classic Old-Fashioned Bread Pudding recipe featuring day-old bread soaked in a rich custard with warm spices, baked to golden perfection and served with a luscious homemade vanilla sauce. This comforting Southern American dessert is perfect for cozy gatherings and can be customized with raisins, pecans, or other mix-ins.
Ingredients
For the bread pudding:
- 6 cups day-old bread, cubed (French or brioche preferred)
- 2 cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins or chopped pecans (optional)
- 2 tablespoons melted butter
For the vanilla sauce:
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix custard base: In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until everything is well combined and smooth.
- Soak bread: Add the cubed day-old bread to the custard mixture and gently stir to coat all pieces evenly. Let the mixture sit for 10 to 15 minutes so the bread absorbs the custard flavors fully. If using, fold in raisins or chopped pecans at this stage.
- Assemble in baking dish: Pour the soaked bread mixture into the prepared baking dish. Drizzle the melted butter evenly over the top to enrich the pudding and help form a golden crust.
- Bake the pudding: Place the baking dish in the oven and bake for 45 to 50 minutes or until the top is golden brown and the center is set; a knife inserted in the middle should come out clean.
- Prepare vanilla sauce: While the pudding bakes, combine the sugar and flour in a small saucepan. Gradually whisk in the milk, then cook over medium heat, stirring constantly, until the sauce begins to thicken, about 5 to 7 minutes.
- Finish sauce: Remove the saucepan from heat, then stir in the unsalted butter and vanilla extract until the sauce is smooth and glossy.
- Serve: Serve the bread pudding warm with a generous drizzle of the homemade vanilla sauce for a comforting and delicious dessert.
Notes
- Use slightly stale or day-old bread for the best texture; fresh bread will not absorb the custard as well.
- For variations, try adding chopped apples or chocolate chips to the bread pudding mixture before baking.
- If you prefer a nut-free option, simply omit the raisins and pecans.
- Ensure to stir the vanilla sauce constantly while cooking to avoid lumps or burning.
