Bread Pudding with Vanilla

My grandmother used to make bread pudding whenever we had stale bread lingering from Sunday dinner, treating it like treasure rather than waste. She'd hum softly while she cubed the bread, and I'd hover nearby, waiting for that first warm spoonful. Now whenever I scent cinnamon and custard baking together, I'm seven years old again, standing on a chair to reach the counter. This recipe captures exactly that kind of kitchen magic.

Last winter, my neighbor came over during a snowstorm with a bag of brioche she'd meant to use for French toast. We spent the afternoon making this bread pudding together, taking turns whisking and watching through the oven door as the top turned golden. We ate it standing at the counter, steam rising from our bowls, while snow piled up against the kitchen window. Sometimes the best desserts are the ones shared when the world outside is quiet and cold.

Ingredients

• Day-old bread: Slightly stale bread absorbs the custard beautifully without turning mushy, and brioche or French bread add that essential buttery richness
• Whole milk and heavy cream: This combination creates the silkiest custard base, so don't skimp on the cream
• Large eggs: Room temperature eggs incorporate more evenly into the custard for consistent texture throughout
• Granulated sugar: Sweetens the pudding just enough to let the spices shine without overwhelming
• Pure vanilla extract: Real vanilla makes all the difference here, splurging for good quality shows in every spoonful
• Ground cinnamon and nutmeg: These warm spices evoke classic comfort and should be freshly grated if possible
• Salt: A small pinch balances the sweetness and deepens all the other flavors
• Raisins: Plump little bursts of sweetness throughout, though dried cranberries work beautifully too
• Unsalted butter: Melted butter on top creates that gorgeous golden crust that makes bread pudding irresistible

Instructions

Prepare your baking vessel:

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

Arrange the bread foundation:

Spread those bread cubes evenly across your prepared dish, scattering raisins throughout if you're using them

Whisk up the custard:

In a large bowl, combine milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until everything is smoothly incorporated

Let bread soak up goodness:

Pour the custard evenly over all those bread cubes, pressing down gently to help them drink it all in, then let it sit for about 10 minutes

Add the finishing touch:

Drizzle melted butter across the top, which will create that beautiful golden crust as it bakes

Bake until golden:

Slide it into the oven for 40 to 45 minutes until the top is browned and the center is set but still slightly jiggly

Start the vanilla sauce:

While the pudding bakes, warm milk, cream, sugar, and butter in a small saucepan over medium heat until the sugar dissolves completely

Thicken it up:

Stir together cornstarch and cold water until smooth, then whisk this slurry into your hot sauce and cook for 2 to 3 minutes until it thickens

Finish with vanilla:

Remove from heat and stir in vanilla extract and a pinch of salt

Serve it warm:

Spoon warm bread pudding into bowls and generously drape that vanilla sauce over the top

Pin Recipe

My daughter requested this for her birthday instead of cake, and watching her face light up with that first bite made me realize simple comfort food often means more than elaborate desserts. Now it's become our celebration standard, requested for everything good grades to bad days that need fixing. Food memory is powerful like that.

Making It Your Own

Sometimes I'll add a splash of bourbon to the custard when serving adults, or toss in chocolate chips instead of raisins for a sweeter variation. Chopped pecans or walnuts add lovely crunch throughout. The basic formula stays the same, but these little twists keep it feeling new every time.

Timing Your Sauce

I've learned to start the vanilla sauce about halfway through the pudding's baking time, so everything finishes warm and ready together. There's nothing sadder than perfectly hot bread pudding with lukewarm sauce. Timing matters more than most recipes admit.

Leftovers Worth Having

If you somehow have leftovers, they reheat beautifully in the microwave for 30 to 45 seconds. The sauce might need a tiny splash of milk to loosen it up again. Some mornings I've even eaten cold leftovers straight from the container with a spoon, though I'd never admit that publicly.

• Gluten-free bread works perfectly if you need to accommodate dietary restrictions
• The sauce can be made a day ahead and gently reheated while the pudding bakes
• Serve with vanilla ice cream for an extra indulgent touch

Pin Recipe

There's something profoundly satisfying about turning leftover bread into a dessert that makes people close their eyes and hum. That's the kind of kitchen alchemy worth passing down.

Recipe FAQs

→ What type of bread works best for this dish?

Day-old French or brioche bread works best due to its sturdy texture and slight sweetness, which absorb the custard well without becoming mushy.

→ Can raisins be omitted or substituted?

Yes, raisins are optional and can be replaced with dried cranberries, chocolate chips, or omitted entirely depending on preference.

→ How can I make the vanilla sauce thicker?

The sauce is thickened using a slurry made from cornstarch and cold water, gently cooked until it reaches a smooth, creamy consistency.

→ Is it possible to prepare this dish gluten-free?

Using gluten-free bread makes this dish suitable for gluten-sensitive diets, ensuring the custard and sauce remain unchanged.

→ What are some optional ingredients to enhance flavor?

Chopped nuts or a splash of bourbon added to the custard blend provide extra depth and warmth to the final dish.