This Bread Pudding is rich and custardy in the middle, golden and crisp on top, and finished with an easy, silky vanilla sauce. With just about 5 minutes of hands-on prep, this comforting dessert comes together quickly and always impresses.
Want more simple desserts? Try Sweet Potato Pie or Cinnamon Rolls for other cozy options.
About This Recipe
I developed this bread pudding after hunting for a version that was custardy without being soggy, with a golden, slightly crisp top and the right level of sweetness. I wanted something that tasted like dessert—not just soft bread—and that would shine with a warm vanilla sauce.
This recipe uses thick cubes of slightly stale bread soaked in a spiced egg-milk custard, baked until the center is set and the top is beautifully browned. The final touch is a simple vanilla sauce poured over the warm pudding to add richness and shine.
I brought this to a family gathering and the pan was licked clean. It’s dependable, easy, and a great make-ahead option for holidays or weeknight treats.
Key Ingredients
Stale bread: Slightly dried bread soaks up the custard without turning to mush. Plain white works well; for a richer pudding use challah or brioche.
Butter: Adds richness to the custard and a touch of flavor in the sauce.
Raisins (optional): Traditional in many bread puddings. Swap with chocolate chips or nuts if you prefer.
Milk: The recipe uses 2 cups of milk so the bread becomes thoroughly soaked and the custard sets properly.
Eggs: Provide structure and that classic custard texture.
Sugar: Sweetens the custard. You can substitute honey or maple syrup (use less honey since it’s sweeter).
Vanilla extract and cinnamon: Warm, familiar flavors that elevate the pudding and pair perfectly with the sauce.
Instructions
STEP 1: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish. Spread cubed bread evenly in the dish and sprinkle raisins over the top if using them.
STEP 2: In a large bowl, whisk together the milk, eggs, sugar, melted butter, vanilla extract, and cinnamon until smooth. Pour the custard evenly over the bread cubes, pressing lightly so the bread soaks up the liquid.
STEP 3: Bake for 45–50 minutes until the top is golden and a knife inserted in the center comes out clean. If the surface browns too quickly, tent it loosely with foil.
STEP 4: Make the vanilla sauce by combining the milk, heavy cream, brown sugar, and cornstarch in a small saucepan. Cook over medium heat, whisking constantly until the mixture thickens and becomes smooth. Remove from heat and stir in vanilla and butter. Pour the warm sauce over the baked pudding before serving.
📋 Recipe
Bread Pudding
Pin Recipe
Ingredients
- 6 slices stale bread (about 6 cups; cubed)
- ⅓ cup raisins (optional)
- 2 cups milk
- 3 large eggs (beaten)
- ½ cup sugar
- 2 tablespoons unsalted butter (melted)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
For the vanilla sauce
- ½ cup heavy cream
- ½ cup milk
- ¼ cup packed brown sugar
- 1 tablespoon cornstarch
- 1 ½ teaspoons vanilla extract
- 1 tablespoon butter
Instructions
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Preheat your oven to 350°F and grease an 8×8 baking dish.
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Spread the bread cubes in the baking dish and sprinkle on the raisins if using them.
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Whisk the milk, eggs, sugar, melted butter, vanilla, and cinnamon until well combined.
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Pour the custard over the bread, pressing gently so the bread soaks it up.
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Bake 45–50 minutes until golden and set. If the top browns too fast, tent with foil.
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For the sauce, combine the milk, cream, brown sugar, and cornstarch in a small saucepan. Cook over medium heat, whisking until thick and smooth. Remove from heat, stir in vanilla and butter, then pour over the warm pudding.
Let me know how it was!