Bread Pudding with Vanilla

My grandmother had this ceramic dish with chipped edges that she swore made everything taste better. It lived on her top shelf, reserved exclusively for bread pudding Sundays. When I asked why she never used the pretty serving bowl instead, she winked and said the chips let the love escape into the custard. Now every time I pull my own battered 9x13 from the cabinet, I think of her and the way kitchen stories get handed down with the recipes.

Last winter my neighbor texted at 9pm because her teenage daughter was having a rough week and needed something that felt like home. I scrambled through my bread drawer, found a slightly stale baguette and half a brioche bun, and threw this together. They came over for dessert in their pajamas, and we ate it standing up in my kitchen while it snowed outside. Sometimes the best meals are the ones you didnt plan.

Ingredients

• Day-old bread (about 6 cups): French bread gives structure, brioche adds tenderness, but honestly whatever bread is slightly past its prime works beautifully here
• Whole milk and heavy cream (2 cups + 1 cup): The combination creates that luxurious texture without being too heavy
• 4 large eggs: Room temperature eggs incorporate more smoothly into the custard
• Granulated sugar (3/4 cup for pudding, 1/2 cup for sauce): White sugar lets the vanilla shine without competing flavors
• Unsalted butter (1/4 cup melted + 2 tablespoons for sauce): Melted butter coats the bread cubes, helping them achieve those gorgeous golden edges
• Vanilla extract (1 tablespoon total): Dont skimp here, it carries the entire flavor profile
• Ground cinnamon and nutmeg: Classic warming spices that make everything smell like comfort
• Raisins (optional, 1/2 cup): Soak them in warm water first if they seem particularly dry
• All-purpose flour (2 tablespoons): Just enough to thicken the sauce without making it taste like gravy
• 1 egg yolk: The sauce secret weapon for extra richness and velvety finish

Instructions

Preheat your oven:

Get your oven to 350°F and grease a 9x13-inch baking dish with butter. The butter layer matters for those crispy edges everyone fights over.

Prep the bread:

Spread your bread cubes in the dish and toss in raisins if youre using them. Let them hang out while you make the custard.

Whisk the custard base:

In a large bowl, combine milk, cream, eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt. Whisk until the sugar dissolves and everything looks perfectly smooth.

Combine and rest:

Pour the custard over the bread and press down gently with a spatula. Let it sit for 10 minutes so the bread can drink up all that spiced goodness.

Bake until golden:

Bake for 40 to 45 minutes. You want the top golden and the center set but still slightly soft, like a good custard should be.

Start the sauce base:

While the pudding bakes, melt 2 tablespoons butter in a small saucepan over medium heat. Stir in the flour and cook for 1 to 2 minutes until it bubbles but doesnt brown.

Build the sauce:

Gradually whisk in the milk, cream, sugar, and pinch of salt. Keep stirring constantly for about 5 minutes as it thickens. Watch closely or it will catch on the bottom.

Temper and finish:

Whisk your egg yolk in a small bowl, then slowly add a few spoonfuls of hot sauce to warm it up. Pour it back into the saucepan, whisking furiously. Remove from heat and stir in the vanilla.

Pin Recipe

My sister-in-law claimed she hated bread pudding until she tried this at our Christmas dinner. She took a second serving, asked for the sauce recipe, and then quietly asked if I had any leftovers she could take home. Watching someone rewrite a food opinion based on one bite is probably the best compliment a cook can get.

Making It Your Own

The beauty of bread pudding is its forgiveness. I once made it with cinnamon raisin bread and my family still talks about it. Dried cranberries and chopped pecans make it feel more elegant, chocolate chips turn it into birthday territory. The custard proportions stay the same, so you can really play with the mix-ins.

Getting That Perfect Texture

Too fresh bread will turn into mush, too stale will stay tough. Day-old is the sweet spot where the structure still exists but the thirst for custard is high. If your bread is fresh, cut it and let it sit on a baking sheet for a few hours before using. If its rock hard, give it a quick toast to soften slightly before soaking.

Serving Suggestions

Warm is definitely the way to serve this, but room temperature wont ruin it. The sauce reheats beautifully in the microwave, just give it a little whisk afterward. If youre making this for a crowd, the pudding can be assembled hours ahead and kept in the refrigerator.

• Scoop it into bowls while its still steaming
• Let guests pour their own sauce from a pretty pitcher
• A dusting of powdered sugar right before serving makes it look intentional

Pin Recipe

Theres something deeply satisfying about turning leftover bread into something people request seconds of. Good food isnt always about starting from scratch.

Recipe FAQs

→ What type of bread works best?

Day-old brioche or French bread provide the ideal texture and flavor, soaking up the custard well without becoming too soggy.

→ Can raisins be substituted?

Yes, dried cranberries or chopped pecans make great alternatives, adding different flavors and textures.

→ How is the warm vanilla sauce prepared?

Butter and flour are cooked briefly to form a roux, then milk, cream, sugar, and vanilla are added and thickened before tempering in an egg yolk.

→ Is it better to serve this warm or cold?

Serving this dish warm enhances the comforting flavors and creamy texture of both the pudding and vanilla sauce.

→ Can the bread pudding be made ahead?

Yes, it can be assembled and refrigerated before baking; just increase baking time slightly if baking cold from the fridge.