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Easy Bread Pudding with Vanilla Sauce

Easy Bread Pudding with Vanilla Sauce

Soft, custardy bread pudding baked until golden and finished with a warm, silky vanilla sauce. Cozy, classic, and effortless.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 1 tbsp unsalted butter for greasing the baking dish
  • 8 cup cubed day-old bread brioche or French bread works well
  • 0.5 cup raisins
  • 2 cup whole milk for custard
  • 1 cup heavy cream for custard
  • 0.75 cup beaten eggs about 4 large; for custard
  • 0.67 cup granulated sugar for custard
  • 0.28 cup light brown sugar packed; for custard
  • 1.25 tsp vanilla extract for custard
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.38 tsp kosher salt for custard
  • 3 tbsp unsalted butter, melted for topping
  • 1 cup whole milk for vanilla sauce
  • 0.5 cup heavy cream for vanilla sauce
  • 0.33 cup granulated sugar for vanilla sauce
  • 1 tbsp cornstarch for vanilla sauce
  • 2 tbsp unsalted butter for vanilla sauce
  • 2 tsp vanilla extract for vanilla sauce
  • 0.06 tsp fine salt pinch; for vanilla sauce

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease a 9x13-inch baking dish with butter.
  • Cube the bread and add it to the dish. If very fresh, toast in the oven 5 minutes to dry slightly.
  • Whisk milk, cream, beaten eggs, both sugars, vanilla, cinnamon, nutmeg, and salt until smooth.
  • Pour custard over the bread. Scatter raisins on top, then press gently so everything soaks. Rest 10 minutes.
  • Drizzle the melted butter over the surface.
  • Bake 40–45 minutes, until puffed, golden, and just set in the center.
  • Make the sauce: Whisk milk, cream, sugar, cornstarch, and a pinch of salt in a saucepan until lump-free.
  • Cook over medium heat, stirring, until thick and gently bubbling, 3–5 minutes. Off heat, whisk in butter and vanilla.
  • Cool the pudding 10 minutes. Serve warm with spoonfuls of the warm vanilla sauce.

Notes

Try swapping raisins for chopped dates or chocolate chips, or add 1–2 tbsp bourbon to the sauce off heat. Leftovers keep 3 days in the fridge; rewarm gently and thin the sauce with a splash of milk if needed.
This recipe is an original creation inspired by classic Easy Bread Pudding with Vanilla Sauce flavors. All ingredient ratios and instructions are independently developed.