This quick and easy Bread Pudding with warm vanilla sauce is comfort food at its best. Just as good as you remember grandma’s creamy custard bread pudding. Although grandma loved to make it with raisins, I prefer it without. Make with or without raisins to suit your individual taste,
What is Bread Pudding?
Bread Pudding is a bread-based dessert made with milk or cream, eggs, sugar, and warm spices that bake up into a warm custard with a fluffy texture. Top with a vanilla cream sauce, caramel sauce, rum sauce, or a scoop of vanilla ice cream.
How to make it
Start by cutting a day-old loaf of challah bread or brioche into bite-size pieces. Lay them in a casserole dish that has been greased with butter. In a large bowl, whisk together the melted butter, eggs, milk, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Pour the custard mixture over the bread, cover, and let it sit for about 30 minutes to absorb the custard.
Bake for 35-45 minutes or until the custard is set and the bread pudding is lightly browned. Let the bread pudding cool on a wire rack for 10-15 minutes.
Meanwhile, in a small saucepan, stir together the butter, sugar, brown sugar, and heavy cream. Heat over medium heat, stirring constantly until the mixture coats the back of a spoon. It will bubble a lot, so it needs constant stirring. Remove from the heat, and let it cool for 10 minutes before stirring in the vanilla. Be careful it may still bubble up. Serve the bread pudding with the warm vanilla sauce poured over the top. Pour on individual slices if you think you might have leftovers.
Recipe tips
- I like to use day-old bread. Challah or brioche bread are my favorites, but quite honestly, you can use French bread, sandwich bread, or croissants.
- Day-old or slightly stale bread is ideal for soaking up lots of the custard, but keep in mind that you don’t want it so stale that it won’t absorb anything.
- The milk and eggs should be at room temperature so that when you add the butter, it stays melted and does not solidify.
- Bread pudding can be prepared 1-2 days in advance and reheated, but withhold the sauce until the day of. Store the casserole tightly covered in the fridge. Remove the casserole 45 minutes prior to reheating to bring it to room temperature. Cover with foil and reheat at 275 degrees until warm or for about 30 minutes.
Storage
- Store bread pudding tightly covered or in an airtight container in the fridge for up to 5 days.
- To freeze baked bread pudding, withhold the sauce till the day of serving. Cover the baking dish with 2 layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight. Store the casserole tightly covered in the fridge. Remove the casserole 45 minutes prior to reheating to bring it to room temperature. Cover with foil and reheat at 275 degrees until warm or for about 30 minutes.
Flavor Variations
- Add dried fruit like raisins, cranberries, cherries, or blueberries. I do not recommend fresh fruit because of the moisture content.
- Try adding chopped nuts like pecans, almonds, or walnuts.
- Mix in dried pineapple and shredded coconut for a Hawaiian vibe.
- Add dried cranberries and orange extract for a holiday pudding.
- Replace the whole milk with eggnog for a delicious Christmas bread pudding.
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Best Bread Pudding
Ingredients
- Bread Pudding
- 8-9 cups Day old Challah or Brioche Bread cut into 1-inch cubes
- 5 tablespoons butter melted and slightly cooled
- 5 large eggs room temperature
- 2 ½ cups milk room temperature preferably whole milk
- 1 cup granulated sugar
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 ½ teaspoons vanilla extract
- ⅔ cup raisins optional
- Vanilla Sauce
- ½ cup butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup heavy whipping cream
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees. Brush a 9x13-inch casserole dish with about 1 tablespoon of melted butter.
- Add the bread cubes to the prepared casserole dish.
- In a large bowl, whisk together the melted butter, eggs, milk, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Pour the egg mixture over the bread, cover, and let it sit for about 30 minutes to absorb the custard.
- Bake for 35-45 minutes or until the custard is set and the bread pudding is lightly browned. Let the bread pudding cool on a wire rack for 10-15 minutes.
- Meanwhile, in a small saucepan, combine butter, sugar, brown sugar, and cream. Heat over medium heat, stirring constantly until the mixture coats the back of a spoon. It will bubble a lot, so it needs constant stirring. Remove from the heat, and let it cool for 10 minutes before stirring in the vanilla. Be careful it may still bubble up.
- Serve the bread pudding with the warm vanilla sauce poured over the top. Pour on individual slices if you think you might have leftovers.
Notes
- I like to use challah or brioche bread, but quite honestly, you can use French bread, sandwich bread, or croissants.
- Day-old or slightly stale bread is ideal for soaking up lots of the custard, but keep in mind that you don't want it so stale that it won't absorb anything.
- The milk and eggs should be at room temperature so that when you add the butter, it stays melted and does not solidify.
- Bread pudding can be prepared 1-2 days in advance and reheated, but withhold the sauce until the day of. Store the casserole tightly covered in the fridge. Remove the casserole 45 minutes prior to reheating to bring it to room temperature. Cover with foil and reheat at 275 degrees until warm or for about 30 minutes.
- Store bread pudding tightly covered or in an airtight container in the fridge for up to 5 days.
- To freeze baked bread pudding, withhold the sauce till the day of serving. Cover the baking dish with 2 layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight. Store the casserole tightly covered in the fridge. Remove the casserole 45 minutes prior to reheating to bring it to room temperature. Cover with foil and reheat at 275 degrees until warm or for about 30 minutes.
Nutrition
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Melissa
Absolutely loved your recipe! Super easy to follow, even for someone not into cooking like me. The bread pudding turned out incredible—moist, flavorful, and just the right hint of sweetness. Thanks for making it so fuss-free. Looking forward to more no-fuss recipes from you!
Beth Pierce
Thanks, Melissa! I am so glad that you liked it.
Khush
So yummy! This bread pudding is as good as my Grandmas. Thank you, Beth.
Darlene
I made it and all my family and friends loved it.
Beth Pierce
Thanks, Darlene!
Michelle
My family devoured it, and they were impressed with the warm vanilla sauce—it took the whole experience to another level!
Beth Pierce
Thanks Michelle! I am so glad that they liked it.
Cindy
What a beautiful dessert! This is a must make for bread pudding lovers.
Nancy
This bread pudding was so delicious and easy to make. It was the perfect comfort for my stressful week at work. Thank you!