Bread Pudding with Vanilla

The first time I made bread pudding, I was honestly just trying to save a stale baguette from the compost bin. Now it is become my go-to comfort dessert, especially on rainy Sunday evenings when the house needs something warm and comforting.

I made this for my book club last winter, and we ended up sitting around the table longer than usual, just talking and going back for seconds. That is when I knew this recipe was a keeper.

Ingredients

• Day-old bread cubes: French or brioche works best because they absorb the custard beautifully without falling apart
• Whole milk and cream: This combination creates the richest, most velvety texture
• Eggs: They bind everything together into that perfect pudding consistency
• Granulated sugar: Sweetens the custard just enough to let the spices shine
• Vanilla extract: Use the real stuff, it makes all the difference here
• Ground cinnamon and nutmeg: These warm spices turn simple ingredients into something cozy
• Raisins: Optional but they add little bursts of sweetness throughout
• Unsalted butter: For greasing the dish and adding that golden finish on top
• Additional milk and cream for sauce: Creates the most luscious vanilla sauce
• Cornstarch: Thickens the sauce perfectly without being heavy

Instructions

Preheat your oven and prepare the dish:

Heat your oven to 350°F and butter a 9x13-inch baking dish thoroughly, getting into all the corners so nothing sticks.

Arrange the bread:

Spread your bread cubes evenly in the prepared dish and scatter raisins on top if you are using them.

Make the custard mixture:

Whisk together milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until everything is well combined and slightly frothy.

Soak the bread:

Pour the custard evenly over the bread, pressing down gently to help each cube absorb the liquid, then let it sit for 10 minutes.

Add butter and bake:

Drizzle melted butter over the top and bake for 40 to 45 minutes until golden brown and set in the center.

Start the vanilla sauce:

While the pudding bakes, combine milk, cream, sugar, and butter in a small saucepan over medium heat.

Thicken the sauce:

Stir until the sugar dissolves and the mixture is hot but not boiling, then whisk in the cornstarch slurry and cook for 2 to 3 minutes until thickened.

Finish and serve:

Remove from heat and stir in vanilla and salt, then serve the warm pudding with generous spoonfuls of sauce.

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My grandmother always said desserts taste better when shared, and this bread pudding proved her right every single time.

Making It Your Own

Sometimes I swap the raisins for dried cranberries or dark chocolate chips depending on my mood. A splash of bourbon in the custard adds a lovely warmth for adult gatherings.

The Perfect Texture

You want the bread to be tender but still hold its shape, not mushy. That is why day-old bread works so much better than fresh.

Serving Suggestions

This dessert is incredible on its own, but a scoop of vanilla ice cream melting over warm bread pudding is absolute perfection. The contrast of temperatures and textures is worth every single calorie.

• Serve immediately while still warm for the best experience
• The sauce can be made ahead and gently reheated
• Leftovers reheat beautifully in the microwave

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There is something so comforting about turning humble ingredients into a dessert that feels like a warm hug.

Recipe FAQs

→ What type of bread works best for this dish?

Stale French bread or brioche cubes are ideal as they soak the custard well without becoming too mushy.

→ Can I prepare this in advance?

Yes, you can assemble the custard-soaked bread in the dish and refrigerate it for a few hours before baking.

→ How can I make the sauce thicker?

Adding a slurry of cornstarch and water into the warm sauce while stirring will thicken it nicely.

→ Are substitutions allowed for raisins?

Dried cranberries or chocolate chips make great alternatives to add sweetness and texture.

→ Is it suitable for a vegetarian diet?

Yes, as it contains no meat and uses dairy and eggs, it fits a vegetarian diet.