Classic Bread Pudding with Vanilla Sauce

The classic bread pudding with vanilla sauce brings 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.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Dessert

Cuisine: American

Keyword: brunch, comfort food, easy recipe, make ahead

Servings: servings

Calories: 948kcal

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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

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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.

Best Tip: Slightly stale bread is ideal. It absorbs the custard mixture better than fresh bread, resulting in a creamier interior and lightly crisp edges.

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