Classic Bread Pudding with Rich Vanilla Sauce Recipe

If you’re craving a warm, cozy dessert that feels like a big hug after a long day, then you’re in for a treat with my Classic Bread Pudding with Rich Vanilla Sauce Recipe. This is one of those timeless classics that never disappoints—soft, custardy bread pudding infused with cinnamon and nutmeg, all topped off with a decadent, silky vanilla sauce that you’ll want to drizzle on every bite. I absolutely love how this turns out every single time and I bet you will too once you try it!

this Recipe

Ingredients You’ll Need

Choosing the right ingredients is key here—using rich brioche bread gives you the perfect balance of softness and sturdiness to soak up that creamy custard, while the spices and vanilla sauce add layers of comforting flavors. Let me walk you through what you’ll want on your shopping list.

• Brioche Bread: I love using day-old brioche here; it soaks up the custard without turning mushy and adds buttery sweetness.
• Whole Milk and Heavy Cream: This combo keeps the pudding rich but not overly heavy; you can tweak the ratio for creaminess.
• Sugar (Granulated & Brown): Brown sugar adds that lovely caramel note; the mix keeps the flavor dynamic.
• Eggs: The binding agent—fresh large eggs will give you that perfect custard texture.
• Vanilla Extract: Real vanilla makes all the difference—don’t skimp on this for the sauce or custard.
• Ground Cinnamon & Nutmeg: These warm spices create that nostalgic holiday vibe but are great year-round.
• Salt: Just a pinch to balance out the sweetness.
• Raisins and Pecans (Optional): I add these for texture and bursts of sweetness—you can skip or swap based on your preference.
• Butter: For greasing and the richness in the vanilla sauce.

Variations

I like to keep things interesting by switching up the extras depending on what’s in season or what I’m craving. You’ll find this recipe flexible enough to make your own, so don’t hesitate to experiment a bit!

• Dairy-Free Version: When I tried swapping out milk and cream for coconut milk, it added a subtle tropical twist that my family loved.
• Fruit Infusions: Adding diced apples or fresh berries instead of raisins changes the texture and adds freshness.
• Spice Twist: I sometimes mix in a pinch of cardamom or allspice alongside cinnamon and nutmeg for a more complex flavor.
• Nut-Free Option: Simply leave out pecans or replace with toasted seeds if you want to avoid nuts.

How to Make Classic Bread Pudding with Rich Vanilla Sauce Recipe

Step 1: Prep Your Bread and Baking Dish

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish with butter or a nonstick spray. Then, cut your brioche into 1-inch cubes and spread them evenly in the dish. If you’re using raisins, sprinkle them over the bread now so they get nice and soft during baking.

Step 2: Mix the Custard

In a large bowl, whisk together whole milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt until the mixture is uniform and smooth. This custard is going to soak into every nook and cranny of your bread cubes, so make sure it’s well mixed!

Step 3: Soak the Bread

Pour the custard evenly over the bread cubes, then sprinkle chopped pecans on top if you’re using them. Let everything sit for about 15 minutes, and every few minutes, gently press down the bread to help it soak up the liquid. This is a step I’ve learned not to rush—if the bread isn’t fully soaking, the pudding can come out dry in the middle.

Step 4: Bake to Golden Perfection

Bake in your preheated oven for 45 to 55 minutes. You’ll know it’s done when the top is golden brown and a toothpick poked into the center comes out clean. Let the pudding cool just a bit while you move on to whipping up that luscious vanilla sauce.

Step 5: Make the Rich Vanilla Sauce

In a small saucepan over medium heat, melt unsalted butter. Stir in brown sugar and cook until it dissolves completely. Slowly whisk in heavy cream and let it cook for another 2 to 3 minutes until the sauce thickens slightly. Remove from heat, then stir in vanilla extract and a pinch of salt. This sauce is the magic touch—I remember the first time I drizzled it warm over the pudding, and it instantly elevated the whole dessert.

Step 6: Serve and Enjoy

Slice your warm bread pudding into squares, then generously drizzle the rich vanilla sauce on top. Grab a fork and prepare for a spoonful of nostalgia and warmth. Don’t be surprised if this dessert quickly becomes a family favorite in your house too!

How to Serve Classic Bread Pudding with Rich Vanilla Sauce Recipe

Garnishes

I like to keep it simple and elegant with a light dusting of powdered sugar and maybe a sprinkle of extra chopped pecans for crunch. A scoop of vanilla ice cream or a dollop of freshly whipped cream takes this dessert to next-level indulgence—especially on a chilly evening!

Side Dishes

Because this bread pudding is so rich, I like to serve it alongside fresh fruit like sliced apples or berries to balance things out. Coffee or a warm cup of chai tea also pairs beautifully to complement the vanilla and spices.

Creative Ways to Present

For special occasions, I’ve plated this bread pudding in individual ramekins and topped each with a drizzle of sauce and a sprig of fresh mint. It looks gorgeous and feels fancy without extra fuss—your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover bread pudding in an airtight container in the fridge where it stays moist and delicious for up to 5 days. Just cover the sauce separately to keep it fresh.

Freezing

I’ve frozen portions successfully by wrapping slices tightly in plastic wrap and storing in a freezer bag. It freezes well for up to 3 months—perfect for prepping ahead for unexpected guests or a future craving.

Reheating

The best way I’ve found to reheat is gently warming slices in the oven at 325°F for about 15 minutes to keep that crispy top texture intact. Microwave can work for a quick fix but sometimes makes it a bit soggy. Warm up the vanilla sauce separately on the stove or in a microwave, then pour over right before serving.

FAQs

Final Thoughts

This Classic Bread Pudding with Rich Vanilla Sauce Recipe holds a special place in my kitchen—it’s a dessert that’s both nostalgic and comforting, yet surprisingly easy to pull off. I hope it becomes your go-to for those times when you want to share something sweet, homey, and downright delicious with the people you care about. Give it a try soon, and don’t be surprised if it becomes one of your family’s new favorites too!

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