Classic Bread Pudding with Vanilla Sauce

/ mikeysinmykitchen

If bread pudding is on the menu…we are going to order it.

I felt as though I needed to redeem myself after my last bread pudding incident and finally found a recipe that I was able to adjust to my liking. I prefer my bread pudding simple. No raisins or nuts (but you can easily add whatever you like).

I was torn between making a hard sauce, butterscotch sauce, caramel sauce or vanilla sauce and ended up going with a vanilla/caramel.

This bread pudding is served warm with vanilla ice cream and a drizzle of vanilla sauce.

It is pretty close to perfection.

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I put the bread in the dish without soaking/greasing the pan. So don’t follow this step. First, soak bread for 5 minutes in a separate bowl and grease baking dish well before pouring bread into pan. Then bake!

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While the bread pudding bakes, make the sauce.

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I sadly don’t have a picture of the finished product in a bowl…we ate it too fast.

 

Classic Bread Pudding with Vanilla Sauce

  • Servings: 8-10
  • Difficulty: Medium
  • Print

Ingredients: 

4 Cups Dried White Bread (I used a french loaf, crust removed and cut into cubes)

2 Eggs, Slightly Beaten

2 Cups Milk

1/4 Cup Butter, Melted

1/2 Cup Sugar

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Nutmeg

1 Teaspoon Vanilla

Vanilla Sauce:

1 Stick Butter

1/2 Cup Sugar

1/2 Cup Packed Brown Sugar

1/2 Cup Whipping Cream

1 Tablespoon Vanilla

Directions:

Preheat oven to 350 Degrees.

Bread should be stale. Either cut into cubes and let sit out overnight or preheat oven to 300 degrees and place cubed bread into oven for about 15 minutes or until they feel stale to touch.

Grease a 1 1/2 quart casserole, or 9×13 pan and set aside.

In a bowl, combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla.

Pour mixture over bread cubes and let sit about 5 minutes. Pour into greased pan and bake, uncovered for 50-55 minutes or until puffed and browned on top.

Remove from oven and serve warm with vanilla ice cream and sauce.

Sauce Directions: 

Combine all sauce ingredients except vanilla in a small saucepan. Heat until melted and begins to boil. Once it comes to a rolling boil, remove from heat and add vanilla. Mixture will bubble up, this is normal. Stir in vanilla and let cool. Pour over ice cream and bread pudding and serve. Store in a jar for up to 2 weeks and use as a topping on all your favorite desserts!

Recipe adapted from Better Homes and Gardens Cookbook.

56 thoughts on “Classic Bread Pudding with Vanilla Sauce”

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  4. Hi! I found you on Pinterest & made this tonight so I didn’t have to throw out almost a full loaf of bread! I must say it was fantastic! I added about 2 tbls of butter, cubed and 1/4 cup brown sugar on top for a little something more (and because I LOVE brown sugar.) the sugar caramelized and was a little crunchy so it was great and didn’t add too much sweetness. I will definitely be making this one again since the hubster loved it as well!

    Reply

  6. I make an almost identical recipe but I use baked, cooled and shredded Grands biscuits, butter tasting flaky. It is truly divine and I usually have a can in the fridge. I love the idea of putting brown sugar and a little butter on top,I will definitely try it. I cook for a diabetic so we can’t have much sugar.
    Thanks

    Reply

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  10. I’ve made bread pudding once and it had praline sauce on it. In allrecipes.com under bread pudding with praline sauce. It’s so good you eat too much. Beware!

    Reply

    • It makes about 9-12. It is so rich with the sauce or with a scoop of ice cream that you can make them pretty small and get away with it. I am a giant fan of bread pudding and so I like a big slice 🙂 In which case I would say it makes closer to 9.

      Reply

      • I just made it and wow, I would say it’s only four generous pieces, six average sized. In a 9×13 pan the pudding is only maybe 1 1/2 inches high. Ok, so bread pudding is my crack, but honestly, I’m not going to have enough for my book club tonight. I will definitely double this in the future to get 8-10 servings.

  12. This baking right now! I am what I call “a kitchen sink baker”! If I don’t have something that a recipe calls for, but I do have something almost the same, I’ll use it! For example, I didn’t have enough milk so I used my hubby’s liquid vanilla creamer, for both the pudding and the sauce. I also added cooked sausage links, cut up into it, and a little whiskey in the sauce!!!!
    Smells so good right now!!!!
    Thanks for the recipe!! Hope it turns out!!

    Reply

  14. This sounds delish! I like the person’ idea of using flavored liquid creamer..I use hazelnut liquid creamer and have used Irish Cream flavor before..there are all kinds of the flavored liquid creamers out now..I can just imagine and taste some fresh peaches mixed in with the bread while it is baking. My mouth is watering thinking about it.

    Reply

      • I made it and it was tasty, but it was thin…almost like it didn’t puff up . My daughter made the recipe several times and it was much thicker.she was away on vacation, so I couldn’t ask her if she made the recipe as written or if she changed it. hers was better than mine, but mine was good. it is a yummy recipe and the caramel sauce is delicious…..leftover is great on vanilla ice cream!

      • I wonder if it was because of the kind of bread or the baking dish you used? If it was in a big dish it could have been thin and therefore not as “puffy”? I would recommend adding a bit more bread or perhaps using a smaller baking dish! Hope that’s helpful! Happy baking 🙂

      • I bet you are right! In fact, she cut up hot dog rolls left over from a party and I used an inexpensive white bread I bought for French toast but never made it. In any case, it is delicious and I will make it again and again! Thanks

  17. This recipe is amazing! I made it yesterday for Thanksgiving for my family. It was a huge hit!! Than you so much for sharing. I had an extra granny smith apple that I chopped into cubes and added it in…DELICIOUS. Love the photo tutorial as well. Great job 🙂

    Reply

  18. Oh my gosh! My taste buds are on high alert looking at that bread pudding! Beautiful photo! Used to eat at a local restaurant owned by Greeks and they made the most delicious bread pudding; topped with a rum sauce. It was baked I think in a loaf pan or a deep dish pan because it was about 2 1/2 inches thick and very solid. Oh my gosh! It would melt in your mouth! Wished I could find a recipe for that bread pudding. Their building succumbed to urban renovation as did rest of shopping center. We could eat a full meal for only $3.99 and that included dessert! It was called” The Roach Coach” by a lot of us. If you didn’t look at the greasy paneled walls and carpet that needed ripping up, you could enjoy their meals. I’d like to try your recipe.

    Reply

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  22. I just made this and stopped it half way to make an extra batch of liquid. It was really dry. I doubled the vanilla sauce off the bat. It is great now. This is really similar to my normal recipe. I used a loaf like they did. I don’t know why it needed so much more liquid.

    Reply

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  26. Just finished baking the bread pudding (oh it smells so good!). I use both white and wholemeal bread mixed together and my vanilla sauce is ready to go with it. It’s sooooo good I can’t stop eating! Definitely will try again. Thanks.

    Reply

  28. I made 2 versions of this that are in the oven baking now, 1 has apples & the other has raisins. It’s smelling up the entire house! I had to take a break from my day of baking for a few minutes but I’m about to make the sauce for the top next. I’m making a double or triple batch of it, just not sure if I’ll have enough heavy cream. Is there anything else I can use as a substitute for it??

    Reply

  33. I made this with half a loaf of stale cinnamon bread last week–rave reviews. Today, I used white bread with chunks of guava paste buried inside.

    Reply

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