Last updated on February 8th, 2026 at 11:16 am
A Classic Bread Pudding With Vanilla Saucebrings delicious memories of a family trip to New Orleans. One of the things I remember most about that trip was the food. This bread pudding was one of the desserts served at a fancy restaurant. One taste and you will see why.
Making this Easy Bread Pudding Recipe at Home
You may be surprised at how easy this recipe is to make. Combine milk, sugar and eggs, then soak some bread cubes in the mixture. Bake and top with a sauce. This recipe could be made a day in advance and just heated in the oven. However, I enjoy a cold piece from the refrigerator on occasion too.
This moist, creamy dish resembles a stack of French toast with a custard and a few raisins for a bit of sweetness sprinkled in.
Pure comfort food.
Holiday Dessert Recipe
This recipe is a family favorite comfort food. It is a perfect dessert to make around the Holidays. However, we have enjoyed this dish year-round just because it is that good.
Elevate this bread pudding to a decadent dessert by changing the sauce that it is served with. I love to serve this with the vanilla sauce; however, a caramel, bourbon sauce paired with a bit of whipped cream would make a beautiful presentation.
Classic Bread Pudding with Vanilla Sauce
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Kitchen Essentials
Ingredients
Bread Pudding
- 4 Cups Milk
- 1/2 Cup Butter Melted
- 4 Large Eggs Slightly beaten
- 1 Cup Sugar
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Salt
- 12 Cups Bread Cubed (about 12 slices)
- 1 Cup Raisins Optional or other dried fruit
Vanilla Sauce
- 1 Cup Sugar
- 1/2 Cup Water
- 1 Teaspoon Vanilla Extract
- 2 Teaspoons Corn Starch
Instructions
Make the Bread Pudding
- In a large bowl, mix the milk, eggs, sugar, butter, cinnamon, nutmeg, raisins, and salt.4 Cups Milk, 1/2 Cup Butter, 4 Large Eggs, 1 Cup Sugar, 1 Teaspoon Ground Cinnamon, 1 Teaspoon Ground Nutmeg, 1/4 Teaspoon Salt, 1 Cup Raisins
- Add the bread cubes and raisins. Mix in with the milk mixture. Let the bread soak up the liquid a few minutes before pouring into the 9 X 13 baking pan.12 Cups Bread
- Pre-heat oven to 400 degrees Fahrenheit. Bake uncovered 45-60 minutes until a tooth pick inserted about 1-inch from the edge comes out clean.
Make the Vanilla Sauce
- While the bread pudding is cooling, make the sauce. In a saucepan, add the sugar, water, vanilla and corn starch. Stir and heat over medium heat until the mixture is boiling and starts to thicken. When the mixture coats the back of a spoon, it is thick enough. Remove from the heat. Serve over the bread pudding.1 Cup Sugar, 1/2 Cup Water, 1 Teaspoon Vanilla Extract, 2 Teaspoons Corn Starch
Your Own Private Notes
Notes
Ingredient Insights: Choosing the Best Bread
The type of bread you use makes a big difference in the texture and flavor of classic bread pudding.- Brioche is rich and buttery, creating a soft, custard-like center that feels indulgent and bakery-style.
- Challah is slightly sweet with a sturdy crumb, making it excellent for soaking up the custard without falling apart.
- French bread or day-old sandwich bread works well for a more traditional, no-frills bread pudding and is a great way to use up leftovers.
Dietary Substitutions
- Gluten-Free: Use a gluten-free loaf or gluten-free brioche. Let the bread dry out overnight for best results.
- Dairy-Free / Vegan: Substitute plant-based milk (almond, oat, or coconut) and use dairy-free butter alternatives.
Nutrition
Learn How to Make this Classic Bread Pudding with Vanilla Sauce
Stale hearty bread is the best kind for using in this recipe. In fact, if you have bread that is too stale to eat, dice it up and pop it in the freezer. When you have enough saved up, make some bread pudding. Fresh bread tends to fall apart.
If you only have fresh bread, no worries. Cut the bread into cubes and spread out on a sheet pan. Bake it in the oven on 325 degrees Fahrenheit for 15-20 minutes stirring between to dry the bread out.
Once the bread is cubed and ready to go, start the custard mixture. Mix all the custard ingredients in a large bowl, add the bread and mix with a spoon to combine. Let sit for a bit to allow the sauce to soak into the bread.
Transfer to a baking dish prepared with a light coating of oil or butter. Bake for 35-45 minutes.
When the edges start to turn brown and pull away gently from the sides of the pan, the dessert is done baking. Alternatively, you can check with a toothpick about 2 inches in from the edge. If it comes out clean, it is done.
It really is this simple and delectable.
Make the Vanilla Sauce Topping
The sauce is made using sugar, water, vanilla, and corn starch. This is really just a simple syrup recipe that has been thickened with the corn starch. Bring the water and sugar to boiling, add the vanilla and corn starch whisking until starting to thicken. Remove from the heat and this will continue to thicken as it cools down.
Variations to the sauce
Add a bit of melted butter in for a velvety, rich, and creamy type sauce. Just a tablespoon or two will do the trick.
If you would like that bourbon taste, go ahead and add a few tablespoons of that.
Adding an Almond extract in place of the vanilla extract will give a hint of a nutty flavor. That is a wonderful element too.
Try different types of dried fruits. They add a contrasting texture and hints of sweet flavor throughout. Today, we used dark raising; however, I have made this with golden raisins, cherries, and chopped figs.
Better yet, add a half cup of chocolate chips, white chips, or another flavor of chips to be a bit more indulgent.
Make this Recipe Ahead
Prepare the entire recipe without baking it. Cover and keep it in the refrigerator overnight. As you preheat the oven, let the casserole dish warm on the counter. If I am going to bake something right from the refrigerator, I make sure not to use a glass container as I worry about the container breaking. My cheap aluminum pan works nicely when I want to make this ahead of time, refrigerate, then bake.
Since the custard mixture will soak into the bread much longer, the pudding will be soft and more like a custard.
Storing and Reheating this Bread Pudding Recipe
This dessert is at its best eating warm right from the oven; however, no matter how hard we try to eat it all, sometimes there will be leftovers. We keep this in the refrigerator up to five days. Just reheat in the microwave with a bit of the sauce on top for a minute. Or, if you are like me, and enjoy this cold too, just dish up some bread pudding and drizzle on some sauce and enjoy.
Simply perfect with my morning coffee.
I would not recommend freezing this recipe as the bread will be mush. Rather, cube the bread ahead of time and keep that in the freezer until you are ready to use it. You will still save time in whipping up this quick custardy and saucy dessert.
Make the Vanilla Sauce Topping
While the bread pudding is cooling, make the vanilla sauce. Bring sugar, water, and vanilla to a boil. Mix corn starch with a bit of water and whisk into the hot mixture.
Cook over medium heat stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat.
Why is my bread pudding soggy?
Too much liquid or bread that is too fresh can cause sogginess. Use day-old bread and avoid over-soaking before baking.
Why is my bread pudding dry?
Dry bread pudding usually means not enough custard or overbaking. Check for doneness when the center is just set but still soft.
Can I make bread pudding ahead of time?
Yes! Assemble it up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving for best texture.
Can bread pudding be frozen?
Bread pudding freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the oven.
What’s the best pan to use?
A ceramic or glass baking dish works best for even heat distribution and a tender texture.
Seasonal Notes
This classic bread pudding with vanilla sauce is perfect for winter holiday gatherings, cozy fall weekends, or anytime you’re craving a comforting, old-fashioned dessert. It’s especially popular during Thanksgiving and Christmas, when warm, baked desserts take center stage.
It also makes a wonderful addition to:
- Holiday brunch spreads
- Potlucks and church dinners
- Snow-day or rainy-day desserts
Bread pudding remains one of the most searched classic comfort desserts during the fall and winter months, with interest peaking around Thanksgiving and Christmas. Searches for traditional desserts like bread pudding continue to rise as home cooks look for nostalgic, budget-friendly recipes that use simple pantry ingredients.
Serving Suggestions
Serve this bread pudding warm for the best flavor and texture.
- Drizzle generously with warm vanilla sauce
- Top with whipped cream or a scoop of vanilla ice cream
- Sprinkle with powdered sugar or cinnamon for a simple finish
- Pair with hot coffee, tea, or spiced cider for a cozy dessert experience
This dessert also works beautifully as a brunch treat or a comforting after-dinner sweet.
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