Bread Pudding with Vanilla Sauce

The scent of cinnamon and vanilla drifting from my oven always stops me in my tracks, no matter what I am doing. I first made bread pudding on a rainy Sunday when I had a neglected baguette sitting on my counter and could not bear to waste it. That afternoon taught me that some of the best desserts come from simple leftovers transformed with a little care and warmth.

My grandmother used to say that bread pudding was the dessert that taught her patience, watching the custard soak into every cube before baking. I brought this to a potluck last winter, and my friend Sarah actually closed her eyes after the first bite, telling me it tasted exactly like the custard her grandmother made when she was little.

Ingredients

• Day-old bread cubes: French or brioche works best because they soak up the custard without falling apart, and the slightly stale texture ensures the pudding holds its shape beautifully.
• Whole milk and heavy cream: This combination creates the richest, most velvety custard base that coats every bread cube in creamy luxury.
• Eggs: Room temperature eggs will incorporate more smoothly into the custard, giving you that perfect silky texture.
• Granulated sugar: I have found that pure cane sugar dissolves more evenly and gives a cleaner sweetness to the pudding.
• Ground cinnamon and nutmeg: Freshly grated nutmeg makes a huge difference if you have the time and a microplane.
• Raisins: Plump them in warm water for 10 minutes before adding if you want them extra soft and juicy throughout the pudding.
• Unsalted butter: Melting the butter and drizzling it over the top creates those gorgeous golden crispy corners everyone fights over.
• Cornstarch: This is the secret to getting the vanilla sauce thick enough to coat the back of a spoon without being heavy.

Instructions

Get your oven ready:

Preheat to 350°F and butter a 9x13-inch baking dish thoroughly, getting into all the corners so nothing sticks.

Arrange your bread:

Spread those cubes evenly and scatter raisins across the top if you are using them, making sure they are distributed throughout.

Whisk the custard:

In a large bowl, combine milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until the mixture is completely smooth and no sugar crystals remain.

Let it soak:

Pour the custard over the bread and press down gently with your hands, letting everything sit for 10 minutes so the bread can drink up all that liquid goodness.

Add the golden touch:

Drizzle the melted butter across the top, focusing on the edges where it helps create those delicious crispy bits.

Bake to perfection:

Bake for 40 to 45 minutes until the top is golden brown and the center is set but still slightly jiggly, like a gentle jelly.

Start the vanilla sauce:

While the pudding bakes, heat milk, cream, sugar, and butter in a small saucepan over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling.

Thicken it up:

Whisk cornstarch and cold water into a smooth slurry, stir it into the hot cream mixture, and cook for 2 to 3 minutes until it coats the back of a spoon.

Finish with flavor:

Remove from heat and stir in vanilla extract and a pinch of salt, which somehow makes everything taste more like itself.

Serve it warm:

Scoop generous portions of the warm pudding and ladle that vanilla sauce over the top while everything is still steaming.

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Last Christmas, my brother-in-law who claims to hate desserts went back for thirds, and later admitted he had been scraping the sauce from the serving dish with a spoon when no one was watching. That is when I knew this recipe had earned its permanent place in my holiday rotation.

Making It Your Own

I have experimented with adding chocolate chips instead of raisins, and let me tell you, the way they melt into little pockets of chocolate throughout the pudding is absolutely divine. A splash of bourbon in the custard adds this wonderful warmth that feels especially cozy on winter nights.

The Bread Matters

Brioche will give you the richest results, but honestly I have made this with everything from sourdough to cinnamon swirl bread, and each variation brings something lovely. The key is letting the bread dry out overnight so it can really absorb all that custard without turning mushy.

Serving Suggestions

A scoop of vanilla ice cream melting into the warm pudding creates this incredible temperature contrast that feels like a restaurant dessert. Sometimes I add a dusting of powdered sugar right before serving just to make it look extra special.

• Leftovers reheat beautifully in the microwave for 30 seconds
• The sauce can be made ahead and gently reheated on the stove
• This pudding actually tastes even better the next day as the flavors continue to develop

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There is something deeply satisfying about transforming what might have been waste into a dessert that brings people together. I hope this recipe finds a special place in your kitchen too.

Recipe FAQs

→ What type of bread works best for this dish?

Day-old French or brioche bread is recommended for its sturdy texture and ability to soak up custard well.

→ Can raisins be omitted or substituted?

Yes, raisins are optional and can be replaced with dried cranberries or chocolate chips depending on preference.

→ How is the warm vanilla sauce thickened?

Cornstarch mixed with cold water is added to the hot milk and cream, then cooked until the sauce thickens to a creamy consistency.

→ Is it necessary to butter the baking dish?

Yes, greasing the baking dish prevents sticking and helps achieve an even golden crust.

→ Can this dessert be prepared ahead of time?

Yes, the custard-soaked bread can be refrigerated before baking to enhance flavor and convenience.