Easy Bread Pudding with Vanilla Sauce – A Budget-Friendly Recipe
Looking for a delicious bread pudding with vanilla sauce? I got you covered. Bread pudding with vanilla sauce is one of my favorite budget-friendly desserts to make, especially when I have leftover bread that needs to be used. It’s simple, comforting, and made with affordable pantry staples, making it perfect for feeding a family without spending much.
I love how the vanilla sauce takes it to the next level—it’s rich, buttery, and so good drizzled over the soft, spiced bread pudding. This dessert always reminds me of cozy family gatherings, and I can’t wait for you to try it!
What Is Bread Pudding with Vanilla Sauce?
Bread pudding is a classic dessert with a long history, originally made as a way to use up stale bread. Instead of wasting it, people would soak it in a mixture of milk, eggs, and sugar before baking it into a warm, custard-like dish. The first time I made bread pudding, I couldn’t believe how something so simple could taste so good. Since it’s made with inexpensive ingredients, it’s a great budget-friendly dessert that feels like a treat without breaking the bank.
What really makes this dessert special is the vanilla sauce. The buttery, sweet sauce melts into the pudding, adding a smooth, creamy finish. If I had to pick one sauce to pour over everything, this would be it.
Bread pudding pairs well with:
- Fresh berries or fruit compote – The slight tartness balances the sweetness of the pudding.
- Whipped cream or ice cream – A scoop of vanilla ice cream melting over warm bread pudding is a great finishing touch.
- Chopped nuts or caramel sauce – Adds extra crunch and richness.
- Coffee or tea – The warm spices in bread pudding go well with a hot drink.
Ingredients to Make This Recipe
Each ingredient plays an important role in creating the right taste and texture. Here’s what’s needed and why:
For the bread pudding:
Bread, cubed – The foundation of the pudding. Day-old or stale bread works best since it absorbs the custard without getting too mushy.
Milk – Adds moisture and helps create the creamy texture.
Butter – Brings richness and a subtle buttery flavor.
Sugar – Sweetens the pudding and balances the spices.
Eggs – Help bind everything together and give the pudding structure.
Vanilla extract – Enhances the overall sweetness and aroma.
Ground nutmeg – Adds warmth with a slightly nutty spice.
Ground cinnamon – Complements the flavors and adds depth.
How to Make Homemade Bread Pudding with Vanilla Sauce
Making bread pudding is straightforward, even for beginners. Follow these steps carefully to ensure the best results.
Step 1: Prepare the Ingredients and Baking Dish
Before you start, preheat your oven to 350°F (175°C). This allows the oven to reach the right temperature by the time you’re ready to bake. Grease a medium-sized baking dish with butter or non-stick spray to prevent the pudding from sticking.
Step 2: Cut and Soak the Bread
Take your stale bread and cut it into bite-sized cubes. If your bread is fresh, let it sit out for a couple of hours or toast it in the oven for 10 minutes at 300°F (150°C) to dry it out slightly. Place the bread cubes in a large mixing bowl.
Step 3: Make the Custard Mixture
In a separate bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg. Make sure the eggs are fully beaten and the mixture is smooth. This custard will soak into the bread and create the soft, creamy texture inside the pudding.
Step 4: Soak the Bread in the Custard
Pour the custard mixture over the bread cubes, making sure all the pieces get coated. Use a spoon or your hands to gently stir the mixture, ensuring the bread absorbs the liquid evenly. Let it sit for about 10 minutes so the bread soaks up as much liquid as possible.
Step 5: Transfer to Baking Dish and Add Butter
Pour the soaked bread mixture into the greased baking dish, spreading it evenly. Dot the top with small pieces of butter for extra richness.
Step 6: Bake the Bread Pudding
Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and slightly firm to the touch. A toothpick inserted in the center should come out clean. If the top starts to brown too quickly, cover it loosely with foil during the last 10 minutes.
Step 7: Make the Vanilla Sauce
While the pudding is baking, prepare the vanilla sauce:
- In a small saucepan, melt the butter over low heat.
- Stir in the granulated sugar, brown sugar, and heavy whipping cream.
- Cook, stirring constantly, until the mixture starts to boil.
- Reduce the heat and let it simmer for 2 minutes, stirring occasionally to keep it smooth.
- Remove from heat and stir in the vanilla extract.
Step 8: Serve
Let the bread pudding cool for 5-10 minutes before serving. Drizzle the warm vanilla sauce over each slice and enjoy!
Tips for Making the Best Bread Pudding with Vanilla Sauce
- Use stale bread – Fresh bread can become too mushy. If only fresh bread is available, toast it lightly before soaking.
- Let the bread soak properly – Allowing time for absorption ensures a soft and creamy texture.
- Don’t overbake – Overbaking can dry out the pudding. Check for doneness at 40 minutes with a toothpick.
- Customize with add-ins – Try adding raisins, chocolate chips, or chopped nuts for extra flavor and texture.
- Make the sauce ahead – The vanilla sauce can be prepared in advance and reheated when needed.
Frequently Asked Questions
Can any type of bread be used for bread pudding?
Yes! While French bread, brioche, or challah are commonly used, any type of bread works. Whole wheat or sandwich bread creates a slightly different texture but is still delicious.
How should leftover bread pudding be stored?
Leftovers should be kept in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 300°F (150°C) for 10 minutes or microwave individual portions for 30 seconds.
Is bread pudding freezable?
Yes! Once cooled, wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can this recipe be made dairy-free?
Yes! Substitute the milk with almond or coconut milk and use a dairy-free butter alternative. The vanilla sauce can be made with coconut cream instead of heavy whipping cream.
Have you tried making bread pudding with vanilla sauce? Let me know how it turned out. Leave a rating and comment with any modifications you made. It’s always great to hear different ways people enjoy this comforting, budget-friendly dessert!
Easy Bread Pudding with Vanilla Sauce
This easy bread pudding with vanilla sauce is the perfect budget-friendly dessert that turns leftover bread into a warm and comforting treat. Made with simple pantry staples like eggs, milk, and sugar, this classic bread pudding recipe is soft, custardy, and full of cozy cinnamon and nutmeg flavors.
The homemade vanilla sauce for bread pudding adds a rich, buttery sweetness that makes every bite irresistible. If you've never made homemade bread pudding before, don’t worry—this step-by-step recipe is simple, beginner-friendly, and requires no special equipment.
Perfect for holidays, family gatherings, or just a cozy night at home, this old-fashioned dessert will quickly become a favorite!
Ingredients
For the Bread Pudding:
- 4 cups bread, cubed
- 2 cups milk
- ¼ cup butter
- ½ cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
For the Vanilla Sauce:
- ½ cup butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup heavy whipping cream
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F. This ensures the oven is at the right temperature when the bread pudding is ready to bake.
- Prepare the bread. Take bread and cut it into small cubes. If the bread is fresh, let it sit out for a few hours or lightly toast it in the oven for about 10 minutes at a low temperature. This helps the bread absorb the custard mixture without becoming too soggy.
- Make the custard mixture. In a mixing bowl, whisk together eggs, milk, sugar, vanilla extract, ground nutmeg, and ground cinnamon until fully combined. The mixture should be smooth and slightly frothy.
- Soak the bread. Place the cubed bread in a large mixing bowl. Pour the custard mixture over the bread, making sure all pieces are coated. Use a spoon or your hands to gently stir everything together. Let the mixture sit for about 10 minutes so the bread can fully absorb the liquid.
- Prepare the baking dish. Grease a baking dish with butter to prevent sticking. Pour the soaked bread mixture into the dish, spreading it evenly.
- Add butter on top. Cut butter into small pieces and place them evenly over the top of the bread mixture. This will add richness and help create a golden-brown crust.
- Bake the bread pudding. Place the dish in the preheated oven and bake for about 45 minutes, or until the top is golden brown and set. To check for doneness, insert a toothpick in the center—if it comes out clean, the pudding is ready.
- Let it cool. Remove from the oven and let the pudding sit for about 5 to 10 minutes before serving.
For the Vanilla Sauce:
- Melt the butter. In a small saucepan, melt butter over low heat.
- Add the sugars and cream. Stir in granulated sugar, brown sugar, and heavy whipping cream. Keep stirring to help the sugar dissolve.
- Bring to a boil. Increase the heat slightly and continue stirring until the mixture reaches a boil.
- Simmer the sauce. Reduce the heat to low and let the sauce simmer for about 2 minutes, stirring occasionally. This helps it thicken slightly.
- Add the vanilla extract. Remove the saucepan from the heat and stir in vanilla extract. Mix well.
- Serve. Drizzle the warm vanilla sauce over the baked bread pudding and enjoy!
Notes
Use stale bread for the best texture. Fresh bread can become too soft and mushy when soaked in the custard. If using fresh bread, toast it in the oven at a low temperature for about 10 minutes before making the pudding.
Let the bread soak properly. Allowing the bread to sit in the custard mixture for at least 10 minutes ensures it fully absorbs the flavors and creates a soft, creamy texture.
Customize with add-ins. Try mixing in raisins, chocolate chips, chopped nuts, or shredded coconut for extra flavor and texture.
Don’t overbake. Check for doneness at the 40-minute mark by inserting a toothpick in the center. If it comes out clean, the pudding is ready. Overbaking can make it dry.
Make the vanilla sauce ahead of time. The sauce can be prepared in advance and stored in the refrigerator. Reheat it gently on the stovetop or in the microwave before serving.
Serve warm for the best flavor. Bread pudding tastes best when served fresh out of the oven with warm vanilla sauce drizzled on top. If reheating, warm it in the oven at 300°F for a few minutes to maintain its texture.
Try different sauces. While vanilla sauce is a classic choice, caramel sauce, chocolate sauce, or a fruit compote can also complement the bread pudding beautifully.
Make it dairy-free. Substitute the milk with almond, oat, or coconut milk, and use a dairy-free butter alternative to make this recipe completely dairy-free.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 585Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 183mgSodium: 395mgCarbohydrates: 59gFiber: 1gSugar: 47gProtein: 9g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.