If you’re looking for a heartwarming dessert that feels like a cozy hug from the inside out, you have to try this Old-Fashioned Bread Pudding with Vanilla Sauce Recipe. It’s a classic that somehow manages to be both comfortingly nostalgic and decadently delicious. The tender cubes of day-old bread soak up a spiced custard, then bake into a golden, fragrant pudding, perfectly paired with a luxuriously smooth vanilla sauce that makes every bite unforgettable. Whether it’s a family gathering or a quiet evening treat, this recipe promises to become an instant favorite that warms your soul and your taste buds.
Ingredients You’ll Need
There’s something truly satisfying about using simple, pantry-friendly ingredients to create a dessert that tastes so rich and special. Each component plays a key role, from adding sweetness and spice to delivering creamy textures and beautiful color.
- 6 cups day-old bread: Stale bread absorbs the custard perfectly without falling apart, giving your pudding the ideal soft yet structured base.
- 2 cups whole milk: Adds creaminess and helps turn the bread into luscious custard.
- 3/4 cup granulated sugar: Sweetens the pudding just right, balancing the spices and richness.
- 3 large eggs: Bind the custard together and create that classic bread pudding texture.
- 1 tsp vanilla extract: Infuses warmth and depth, complementing the spices beautifully.
- 1 tsp ground cinnamon: Adds aromatic spice that’s essential to nostalgic, comforting flavors.
- 1/2 tsp ground nutmeg: Gives a subtle, nutty warmth that rounds out the spice profile.
- 1/4 tsp salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup raisins or currants (optional): Little bursts of sweetness and texture for those who like a fruity touch.
- 2 tbsp unsalted butter, melted: Richness that adds a lovely silkiness to the custard soak.
- 1 cup heavy cream: The star of the vanilla sauce, delivering extra luxury and creaminess.
- 1/2 cup granulated sugar (for sauce): Sweetens the sauce perfectly without overpowering the vanilla.
- 1/2 cup unsalted butter (for sauce): Creates a velvety texture and rich flavor in the sauce.
- 1 tbsp vanilla extract (for sauce): Boosts aroma and sweetness in the sauce for that quintessential vanilla punch.
- 1/2 tsp salt (for sauce): Balances the sauce’s sweetness and enriches the overall flavor.
How to Make Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
Step 1: Preheat the Oven
Start by heating your oven to 350°F (175°C) and greasing a 9×9-inch baking dish with butter or cooking spray. This ensures the pudding won’t stick and will bake evenly with a beautifully crisped edge.
Step 2: Prepare the Bread Pudding Mixture
In a large bowl, whisk the milk, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until everything is perfectly blended. Then stir in the melted butter to add richness. Add the cubed day-old bread and gently toss it in this fragrant custard so each piece soaks up all that delicious flavor. Let the bread sit and soak for about 10 to 15 minutes—this soaking is crucial for that soft, pudding-like texture.
Step 3: Add Raisins (Optional)
If you love a little surprise sweetness and texture, fold in raisins or currants now. They plump up during baking and add delicious bursts of fruity flavor that contrast beautifully with the warm spices.
Step 4: Bake the Bread Pudding
Pour the soaked bread mixture into your prepared baking dish, spreading it evenly for uniform cooking. Place in the oven and bake for 40 to 45 minutes. You’ll know it’s ready when it’s set and the top is golden brown. For extra confidence, poke with a toothpick; it should come out clean when done.
Step 5: Prepare the Vanilla Sauce
While the pudding is baking, let’s make that unforgettable vanilla sauce. In a small saucepan over medium heat, combine the heavy cream, sugar, butter, and salt. Stir gently until the butter melts and everything becomes smooth. Once it begins to simmer, immediately remove it from heat and stir in the vanilla extract. This sauce is the luxurious companion that elevates your bread pudding from delightful to divine.
Step 6: Serve and Enjoy
When your Old-Fashioned Bread Pudding with Vanilla Sauce Recipe is done, let it cool for a few minutes to set up but serve warm. Drizzle generously with the warm vanilla sauce for a melt-in-your-mouth experience that will have you savoring every bite.
How to Serve Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
Garnishes
A sprinkle of freshly chopped nuts like toasted pecans or walnuts adds a wonderful crunch that contrasts the pudding’s soft texture. For a pop of color and freshness, a few fresh berries or a dusting of powdered sugar can make your serving plate truly inviting.
Side Dishes
This bread pudding is rich enough to stand on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. A cup of strong coffee or warm spiced tea on the side is the perfect companion, balancing sweetness with a bit of warmth and depth.
Creative Ways to Present
For a special touch, serve portions in individual ramekins topped with a cinnamon stick or a drizzle of caramel sauce in addition to vanilla sauce. You can also turn this into a brunch star by serving it alongside fresh fruit compote or a citrus salad that brightens the plate and palate.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover bread pudding tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. The flavors often meld and deepen after a day, making leftovers just as enjoyable as the first serving.
Freezing
You can freeze leftover bread pudding for up to 2 months. Wrap it well in plastic wrap and then foil or place it in an airtight container to prevent freezer burn. When ready to enjoy, thaw it overnight in the fridge for best results.
Reheating
Reheat individual portions in the microwave for about 1 to 2 minutes until warm throughout. For a more even and crisped reheating, cover loosely with foil and warm in a preheated 325°F oven for 15 to 20 minutes. Always serve with freshly warmed vanilla sauce for that extra homemade charm.
FAQs
Can I use other types of bread for this bread pudding?
Absolutely! While day-old French or white bread works beautifully for its texture and absorption, you can experiment with brioche or challah for a richer pudding. Avoid very dense breads that won’t soak up the custard well.
Is it okay to skip the raisins or currants?
Definitely. The raisins add a sweet pop and texture, but your Old-Fashioned Bread Pudding with Vanilla Sauce Recipe will still be delicious without them. You can also swap them out for other add-ins like chopped nuts or chocolate chips.
Can this recipe be made dairy-free?
Yes! Substitute whole milk and heavy cream with your favorite plant-based alternatives like almond or oat milk, and use a dairy-free butter substitute. Keep in mind that flavors and textures may vary slightly but will still be delightful.
How long does the vanilla sauce keep?
The vanilla sauce can be stored in the refrigerator in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave before serving to bring back that velvety smoothness.
Can I prepare the pudding ahead of time before baking?
Yes! You can assemble the bread pudding mixture, cover it, and refrigerate it for up to 12 hours before baking. This makes it easier to prepare ahead for gatherings or a special occasion.
Final Thoughts
I truly hope you give this Old-Fashioned Bread Pudding with Vanilla Sauce Recipe a try soon—it’s one of those timeless desserts that brings comfort, joy, and a dash of nostalgia to any table. The combination of perfectly soaked bread, warm spices, and that luscious vanilla sauce is absolutely irresistible. Once you make it, I’m confident it will become a treasured recipe in your kitchen for years to come!
Print
Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Old-Fashioned Bread Pudding with Vanilla Sauce is a comforting classic dessert featuring cubes of day-old bread soaked in a spiced custard, baked until golden and served with a rich, creamy vanilla sauce. It’s a nostalgic treat perfect for gatherings or cozy nights in.
Ingredients
Bread Pudding
- 6 cups day-old bread (such as French bread or white bread), cut into cubes
- 2 cups whole milk
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup raisins or currants (optional)
- 2 tbsp unsalted butter, melted
Vanilla Sauce
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1 tbsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray to prevent sticking.
- Prepare the Bread Pudding Mixture: In a large bowl, whisk together the whole milk, granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined. Stir in the melted unsalted butter. Add the cubed day-old bread to the mixture and gently toss to coat the bread evenly. Allow the mixture to sit and soak for about 10-15 minutes so the bread absorbs the custard.
- Add Raisins (Optional): If desired, fold in 1/2 cup of raisins or currants into the soaked bread mixture for added texture and sweetness.
- Bake the Bread Pudding: Pour the soaked bread mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 40-45 minutes, or until the pudding is set and the top is golden brown. To check doneness, insert a toothpick into the center; it should come out clean.
- Prepare the Vanilla Sauce: While the bread pudding bakes, combine the heavy cream, granulated sugar, unsalted butter, and salt in a small saucepan over medium heat. Stir occasionally until the butter is melted and the sauce is smooth. When the mixture starts to simmer, remove it from the heat and stir in the vanilla extract. Set aside to cool slightly.
- Serve: Once baked, remove the bread pudding from the oven and let it cool for a few minutes. Serve warm by drizzling the prepared vanilla sauce over individual portions for a decadent finish.
Notes
- Day-old bread works best as it soaks up the custard better without becoming too mushy.
- Raisins or currants are optional but add a nice burst of sweetness.
- For a richer pudding, you can substitute half of the whole milk with heavy cream.
- The vanilla sauce can be made ahead and gently warmed before serving.
- Use a 9×9-inch baking dish to ensure even baking throughout.
