Live life with no excuses, travel with no regret.

Old-Fashioned Bread Pudding with Vanilla Sauce

Sharing is caring!

Hello dear visitors today we’re diving into the heartwarming world of Old-Fashioned Bread Pudding with Vanilla Sauce this recipe is a classic dessert that embodies comfort and nostalgia. This delectable dessert is made by combining cubes of stale bread with a rich and creamy custard mixture, then baking until it’s golden brown and perfectly set. The crowning glory of this dessert is the warm and velvety vanilla sauce that’s generously poured over each serving. It’s a heartwarming dessert that brings together simple ingredients to create a symphony of flavors and textures.
Old-Fashioned Bread Pudding with Vanilla Sauce is not just a dessert; it’s a culinary journey back in time, a testament to the beauty of simple ingredients, and a symphony of textures and flavors that delight the senses. It’s a delicious reminder of the comfort and joy that can be found in the heart of homemade desserts.

Why this recipe is Delicious:

Comforting Nostalgia: This dessert harks back to simpler times when home-cooked meals were a source of comfort and warmth. Its nostalgic appeal makes it a favorite for those seeking a taste of the past.

Texture Contrast: The contrast between the crispy, slightly caramelized top layer and the soft, custardy interior of the bread pudding is a delightful play on textures. It’s both satisfying and comforting.

Rich and Creamy Custard: The custard mixture, made from eggs, milk, sugar, and spices, infuses the bread with a creamy richness and a hint of warmth from the cinnamon and nutmeg. It’s a delightful balance of sweetness and spice.

Versatile Bread Base: You can use various types of bread for this dessert, from hearty French bread to delicate brioche. This versatility allows you to tailor the recipe to your preferences, whether you like a denser or lighter pudding.

Vanilla Sauce Elegance: The vanilla sauce elevates this dessert to another level. Its smooth, buttery, and vanilla-infused sweetness complements the bread pudding beautifully, adding a luxurious touch.

What type of bread works best for this recipe?
You can use a variety of bread, but classics like French bread or brioche are excellent choices. Their texture and flavor lend themselves beautifully to this dessert.

I’ve never made a bread pudding before. Is it difficult?
Not at all! This recipe is beginner-friendly. The step-by-step instructions make it easy to create a delicious dessert that’ll impress your friends and family.

Can I make the vanilla sauce in advance?
Absolutely! You can prepare the vanilla sauce ahead of time and gently reheat it when you’re ready to serve. Just remember to stir it well to restore its smooth consistency.

What’s the best way to store leftovers?
To store leftovers, cover the bread pudding and refrigerate it. The vanilla sauce can be stored separately. Reheat servings in the microwave or oven, and don’t forget to drizzle with warm sauce for that extra touch of indulgence.

Prep Time: Approximately 20 minutes
Cook Time: About 45-55 minutes
Total Time: Approximately 1 hour and 15 minutes to 1 hour and 15 minutes


  • for the Bread Pudding :
  • 4 cups of stale bread, torn or cubed (French bread, brioche, or white bread work well)
  • 4 large eggs
  • 2 cups of milk
  • 1 cup of granulated sugar
  • 1/4 cup (1/2 stick) of melted unsalted butter
  • 1 teaspoon of pure vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/4 cup of optional raisins or currants
  • A pinch of salt
  • For the Vanilla Sauce :
  • 1/2 cup (1 stick) of unsalted butter
  • 1 cup of heavy cream
  • 1/2 cup of granulated sugar
  • 2 teaspoons of pure vanilla extract


  • Begin by preheating your oven to 350°F (175°C).
  • Take your stale bread and tear or cube it into bite-sized pieces. Place these in a generously-sized mixing bowl. If your bread is fresh, you can achieve the same effect by toasting it in the oven briefly until it gains a gentle crispness.
  • In another bowl, combine the eggs, milk, granulated sugar, vanilla extract,melted butter,nutmeg,ground cinnamon and a pinch of salt. Stir until these ingredients unite into a harmonious blend.
  • Pour the liquid gold, also known as the egg and milk mixture, over the bread pieces. If you’re feeling adventurous, throw in some raisins or currants for extra flair. Gently stir to ensure each bread morsel soaks up this flavorful concoction.
  • Grease a baking dish, ideally around 9×9 inches or a similar size, and pour in your bread pudding mix. Let it cozy up in the preheated oven for roughly 45-55 minutes. You’ll know it’s ready when the pudding sets and the top turns a glorious golden brown. To be sure, insert a knife into the center; if it emerges clean, your masterpiece is complete.
  • While the bread pudding is baking, take a small saucepan and gently melt the butter over low heat. Once it’s a silken pool, introduce the heavy cream and granulated sugar. Stir diligently until the sugar surrenders, resulting in a smooth, velvety sauce. Remove it from the heat and infuse the magic with 2 teaspoons of vanilla extract.
  • As your bread pudding emerges, allow it to cool for a few moments. Then, with a flourish, drizzle the warm vanilla sauce over each serving.
  • Whether you enjoy it warm for an extra comforting experience or let it cool to room temperature or even chill it, the Old-Fashioned Bread Pudding with Vanilla Sauce is a timeless delight suitable for all occasions.
  • This delightful dessert brings together simple ingredients to create a symphony of flavors and textures that will transport your taste buds to a realm of pure culinary bliss.

Cooking tips:

  • Use stale bread for better absorption.
  • Toast fresh bread if needed for a similar effect.
  • Whisk wet ingredients thoroughly for a smooth mixture.
  • Let the bread soak in the liquid for better flavor.
  • Grease the baking dish to prevent sticking.
  • Check doneness with a clean knife.
  • Stir vanilla sauce continuously while making.
  • Serve pudding slightly warm for best taste.

Sharing is caring!


  1. Arlene Soucy

    Looks Delicious 🤤

  2. Joan Koch

    5 stars
    My Mom always made this. I will make it for my husband who I’m sure will love it. Thanks for posting.

  3. Geneva Sizemore

    5 stars
    My mom always made this for our family of 11 children. She & dad always made sure we ate our veggies first though. That was the case with all our desserts. But about this pudding:

    Back in the 1950’s, when I was just a child, this dessert was called “Cold Bread Pudding”. It was so-named because it was made with cold leftover homemade biscuits. No loaf bread, no white bread or toast, no brioche! Just simply cold leftover homemade biscuits-like 2 or 3 days old. She NEVER substituted by using any other bread!! It was a dessert made in Heaven! If you make it with any other type bread, you won’t ever use anything but cold, leftover homemade biscuits. Try it; you might like it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Sharing is Caring

Help spread the word. You're awesome for doing it!