A Truly Classic Bread Pudding With Vanilla Sauce

You’ll love the classic comfort of bread pudding, a rich and creamy dessert made with chunks of stale bread soaked in a sweet, spiced custard and then baked to perfection. It’s great for using up leftover bread and a sweet vanilla sauce puts it over the top. Whether it’s at a diner party or family gathering, it’s a dessert everyone will love.

The Best Bread Pudding Around

A creamy custard forms around soft, but not mushy, bread that is baked on top of a brown sugar base, adding just enough sweetness throughout. Plump golden raisins are a must and then it’s topped with a vanilla sauce, or bourbon if you choose for the ultimate Southern comfort dessert.

Bread pudding is hands down my favorite dessert whether it’s traditional or chocolate bread pudding. It’s what I always order if it’s on the menu and my go-to dessert to make for the holidays. It’s such a classic comfort food for me. In the fall, make it into a caramelized apple bread pudding.

For this classic recipe, the brown sugar adds just the right amount of sweetness, and the bread forms a light, soft, sweet custard.

For me, a great bread pudding is all about the texture. I don’t like it when the bread is tough or it’s gummy like you see in a lot of recipes. It should be soft and melt in your mouth. With two cups of cream and five eggs, the texture of the custard is the creamiest. A simple vanilla sauce to pour over the top takes it up a notch, but you can also use bourbon instead of vanilla if that’s more your cup of tea. 

It’s hard to improve on a classic dessert, this is so good, it’s hard for me to make anything else when I really want to impress my friends. I know that everyone, kids and adults, will savor every bite.

Did you know that bread pudding has been around since the 11th century? Talk about a legacy! Back then, English cooks created bread pudding to use leftover stale bread instead of throwing it out. It eventually got the name “poor man’s pudding” and became the treat we know and love today in the South. Nothing fancy here, just a simple fabulous ending to any meal.  

This recipe calls for raisins—and for good reason. Their chewy texture and slightly sweet and tangy flavor complement the soft bread and creamy custard. Not to mention, they soak up some of the custard, so they get plump and juicy. It’s like a little surprise in every bite!

Some folks add whipped cream to the top, but I don’t think it’s needed. Sometimes I’ll even skip the vanilla sauce, the bread pudding is good enough to stand alone.

While I love the classic as is, there are plenty of great ways to change up a classic bread pudding. Try my summer take with this peach bread pudding recipe or when rhubarb is available try this creamy vanilla custard and rhubarb version.​

What Type Of Bread Should I Use? 

You want to use a soft but stale loaf for the best bread pudding. I prefer to use challah, but brioche works just as well. If all you have is fresh bread, you can lightly toast it in a 200º oven until it has dried out. If the bread is too soft, it’ll become mushy when added to the custard and baked. 

Why Make Bread Pudding? 

• Classic Recipe – Some things are perfect as they are; I just gave this one a little twist. 
• Use Up Leftovers – There is no need to throw out stale bread; you can turn it into a delicious dessert. 
• Simple and Easy – Although this recipe has more than a handful of ingredients and instructions, it’s simple and perfect for a first-time baker.

Everything You’ll Need 

PUDDING
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Bread – I recommend using either brioche or challah bread, they are strong enough without being too crusty. Make sure it is dry and not fresh.

Dairy – You’ll need butter, milk, and heavy cream. You can swap half-and-half for the heavy cream but if you don’t have some cream it won’t be custardy.

Eggs – Act as a binder and makes up the custard. 

Raisins – Regular or golden raisins can be used. 

Pantry Staples – brown sugar and white sugar, vanilla, and butter

Vanilla Sauce – vanilla or bourbon, butter, powdered sugar and heavy cream.

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How To Make Bread Pudding From Scratch

Step One: Prepare Casserole Dish

Add four tablespoons of melted butter to a 9 x 13 deep baking dish. Sprinkle with brown sugar, spreading it out evenly. This add the perfect amount of sweetness.

Step Two: Soak Bread

Cut the bread into 1-inch cubes and add to a large bowl. (If the bread is not dry, toast it in the oven at 200º for a few minutes.) Pour the milk and cream over the bread cubes and let it sit for 5 minutes. 

Step Three: Whisk Ingredients

Whisk together the eggs, sugar, melted butter, and vanilla in a separate bowl. Pour the egg mixture over the bread mixture, add raisins, and stir to combine. It will be soupy, don’t worry!

Step Four: Bake

Gently pour into the prepared baking dish. Cover with aluminum foil and bake for 55-60 minutes. Remove the foil and bake for an additional 15 minutes or until it is golden brown and the center is set. Let cool for 15 minutes and serve warm with icing.

Step Five: Make a Vanilla Sauce

Melt butter in a medium bowl and whisk in powdered sugar until well combined. Add cream and vanilla or bourbon and whisk until smooth and creamy. Pour over the pudding while it’s warm.

How To Get the Perfect Texture Every Time

• Make sure the bread is dry and not soft and fresh.
• Thoroughly soak the bread. The key to a truly melt-in-your-mouth bread pudding is making sure the bread starts at the right texture. Soak bread for at least 5 minutes and up to 15 for the best results. 
• ​Try some add-ins! Raisins, chocolate chips, or fresh fruits can all be added to bread pudding. 
• Bread pudding is done when the center is set and a knife comes out clean. Try not to overcook as it’ll turn tough and chewy, the opposite of what we want! 

How To Store Bread Pudding

On The Counter: You can make this a day ahead of time and store at room temperature until ready to serve. It’s best served warm or at room temperature. After that, store in the refrigerator, or you can freeze it.