Our youngest had just come home from a playdate, cheeks pink from laughter, shoes muddy, and arms full of art projects. It had been a chilly, gray afternoon, and the house felt a little too quiet until that moment.
Something about that kind of day makes me want to turn on the oven and fill the house with the smell of something warm and sweet. I had a few leftover slices of brioche from the weekend’s French toast experiment—too good to toss, but too dry to eat as-is. And then it hit me: bread pudding.
Not the stiff, school-lunch kind I grew up avoiding, but the soft, silky kind with crisp golden tops and a creamy center, baked low and slow in a casserole dish. I whisked up the custard while the kids shared stories from their day, and my husband snuck a few bread cubes from the counter before they even made it to the pan. That scent of vanilla and cinnamon melting into the buttered bread while it bakes? It’s pure kitchen comfort.
And the best part—besides watching my family go quiet from that first warm bite—is the drizzle of homemade vanilla sauce on top. Smooth, sweet, and just a little glossy, it takes the pudding from humble to heavenly. This is the kind of dessert that doesn’t require a celebration—it creates one on its own.
Short Description
A cozy, family-style bread pudding baked in a casserole dish with soft custard-soaked bread and a buttery golden crust, topped with a smooth, homemade vanilla sauce. A perfect use for day-old bread and a crowd-pleasing comfort dessert.
Key Ingredients
For the Bread Pudding:
- 6 cups cubed day-old bread (French bread or brioche)
- 4 cups milk
- 4 large eggs
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
For the Vanilla Sauce:
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Tools Needed
- 9×13-inch casserole or baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Saucepan
- Spatula
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
Step 2: Make the Custard Mixture
In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and salt until smooth. Add the melted butter and stir again to combine.
Step 3: Assemble the Bread Pudding
Place the cubed bread evenly in the prepared baking dish. Slowly pour the custard mixture over the bread, making sure all pieces are moistened.
Gently press down with the back of a spoon or spatula to help the bread soak up the liquid. Let it sit for 10 minutes.
Step 4: Bake the Bread Pudding
Bake uncovered for 45 to 50 minutes. The top should be golden brown and slightly crisp, and the center should be set but still soft. If it jiggles too much, give it another 5 minutes. Remove from the oven and let it cool slightly before serving.
Step 5: Make the Vanilla Sauce
While the pudding cools, make the sauce. In a small saucepan, whisk together milk, cream, sugar, and cornstarch until smooth.
Place over medium heat and cook, stirring constantly, until the mixture thickens—this takes about 5–7 minutes. Remove from heat, then stir in the butter and vanilla extract. The sauce should be glossy and pourable, like warm custard.
Why You’ll Love This Recipe
– A great way to use up day-old bread
– No-fuss ingredients you likely have on hand
– Vanilla sauce adds a luxurious touch
– Easy to prep ahead and reheat later
– Kid-approved and adult-loved
– Customizable with fruits, nuts, or chocolate chips
Mistakes to Avoid & Solutions
1. Using Fresh Bread
Fresh bread won’t absorb the custard well and will turn mushy.
Solution: Use day-old or slightly stale bread for the best texture.
2. Overbaking
This can dry out the pudding.
Solution: Bake until the edges are golden and the center is just set—it should still have a soft jiggle.
3. Rushing the Soak Time
Skipping the 10-minute soak results in uneven custard distribution.
Solution: Always allow time for the bread to fully absorb the liquid.
4. Lumpy Vanilla Sauce
Overheating can make the sauce separate.
Solution: Cook over medium heat and whisk constantly until it just thickens, then remove from heat.
5. Skipping the Butter in the Sauce
This affects both texture and flavor.
Solution: Don’t skip it—it gives the sauce its silky finish.
Serving and Pairing Suggestions
Serve the bread pudding warm, drizzled generously with vanilla sauce. For extra flair, sprinkle a little cinnamon or nutmeg on top.
Pair with:
A scoop of vanilla bean or butter pecan ice cream
Fresh berries for brightness
A cup of coffee, chai, or hot cocoa
For brunch: Serve alongside scrambled eggs and bacon for a sweet-savory balance
Hosting? Present it buffet-style with toppings like whipped cream, chopped pecans, or chocolate chips
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze portions wrapped tightly in foil and placed in a zip-top bag. Freeze for up to 2 months.
Reheat in the microwave for 30–45 seconds per portion, or cover with foil and warm in the oven at 300°F for 15 minutes.
Warm the vanilla sauce gently on the stovetop or microwave before serving.
FAQs
1. Can I make this ahead of time?
Yes! You can assemble it up to a day in advance, cover, and refrigerate. Bake just before serving.
2. What kind of bread works best?
Brioche, challah, or French bread are ideal. They soak up the custard without falling apart.
3. Can I make the vanilla sauce dairy-free?
Yes, swap milk and cream with unsweetened almond or oat milk and use plant-based butter.
4. How do I know when the pudding is done baking?
The top should be golden and slightly crisp, and the center should no longer look liquid. A knife inserted in the center should come out mostly clean.
5. Can I add fruit or nuts?
Absolutely! Raisins, dried cranberries, chopped apples, or pecans are all great additions. Mix them into the bread before pouring in the custard.
Tips & Tricks
Tear rather than cut the bread for more rustic texture
Add a tiny pinch of nutmeg to the custard for a subtle warmth
Let the vanilla sauce cool for a few minutes before drizzling—it thickens more as it sits
For added depth, use half brown sugar and half granulated in the custard
A sprinkle of coarse sugar on top before baking gives a slight crunch
Recipe Variations
1. Chocolate Chip Bread Pudding
Add 1 cup of semisweet chocolate chips to the bread mixture
Swap cinnamon for 1/2 teaspoon of espresso powder for richness
2. Apple Cinnamon Twist
Stir in 1 cup of peeled, diced apples and increase cinnamon to 1 teaspoon
Bake 5–10 minutes longer to account for moisture
3. Savory Version
Skip the sugar and vanilla
Add shredded cheese, sautéed onions, and cooked bacon
Use broth instead of milk and season with herbs like thyme or chives
4. Pumpkin Spice Bread Pudding
Add 1 cup of pumpkin purée to the custard
Swap cinnamon with 1 tsp pumpkin pie spice
Reduce milk to 3 1/2 cups to keep it from being too wet
Final Thoughts
This bread pudding has become a weekend ritual in our home—part therapy, part dessert. It’s warm, forgiving, and exactly what we need when life feels a little chaotic. I love that it’s built on leftovers and everyday ingredients, yet it turns out tasting like something you’d order in a charming café. The vanilla sauce adds that final polish, turning each spoonful into a bite of happiness. And while my family usually eats it straight out of the pan before I can plate it prettily, I wouldn’t have it any other way.
That’s the beauty of this dish—it’s meant to be shared, devoured, and remembered. Whether it’s a rainy day, a brunch gathering, or just a sweet craving after dinner, this recipe fits the moment perfectly. I hope it brings your kitchen the same warmth and joy it brings to mine.
Bread Pudding In Casserole With Vanilla Sauce
Ingredients
For the Bread Pudding:
- 6 cups cubed day-old bread French bread or brioche
- 4 cups milk
- 4 large eggs
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter melted
For the Vanilla Sauce:
- 1 cup milk
- ½ cup heavy cream
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
- Preheat to 350°F (175°C) and grease a 9×13-inch baking dish.
- Whisk milk, eggs, sugar, vanilla, cinnamon, and salt until smooth. Stir in melted butter.
- Add bread cubes to the dish. Pour custard over the bread and press gently to soak. Let sit for 10 minutes.
- Bake uncovered for 45–50 minutes, until golden and set. Let cool slightly.
- Whisk milk, cream, sugar, and cornstarch in a saucepan. Simmer over medium heat, stirring, until thickened (5–7 mins). Remove from heat, stir in butter and vanilla.
