Cinnamon, Nutmeg: Introduce warm, comforting spices that elevate the pudding's flavor profile.
For Bread and Mix-Ins:
Bread Cubes: Absorb custard and create pillowy, tender texture, preferably day-old for better soaking.
Raisins: Optional sweet bursts that add chewy texture and natural fruity sweetness.
Melted Butter: Contributes richness and helps achieve a golden, crispy exterior.
For Vanilla Sauce:
Heavy Cream: Provides luxurious, velvety base for the sauce.
Sugar, Brown Sugar: Create layered sweetness and help sauce thicken.
Butter: Adds richness and smooth consistency to the sauce.
Vanilla Extract: Rounds out the sauce with deep, aromatic flavor.
Tools That Help with Baking Bread Pudding
Large bowl: Perfect for mixing custard and soaking bread.
Whisk: Essential for blending eggs, milk, and spices smoothly.
Casserole dish: Primary baking vessel for the pudding.
Small saucepan: Needed for creating vanilla sauce.
Measuring cups and spoons: Crucial for accurate ingredient amounts.
Wooden spoon or spatula: Great for stirring and mixing ingredients.
Toothpick: Helps check pudding's doneness by testing center.
Butter brush or cooking spray: Used for greasing the baking dish.
How to Bake Bread Pudding with Creamy Vanilla Sauce
Cozy Comfort Bread Dessert
Kitchen Preparation Warm up your oven and get your favorite baking dish ready to transform simple ingredients into a magical dessert.
Creamy Custard Blend milk, eggs, sugar, and spices into a silky smooth mixture that will make your kitchen smell incredible.
Bread Transformation Gently fold bread cubes into the luscious custard, letting them soak up all the delicious flavors. If you love raisins, now's the time to add them.
Buttery Magic Drizzle melted butter over the mixture for an extra touch of richness that will make everyone's mouth water.
Baking Moment Pour the mixture into your prepared dish and slide it into the oven. Wait patiently as golden edges form and your kitchen fills with a heavenly aroma.
Vanilla Sauce Surprise While the dessert bakes, whip up a dreamy sauce by combining cream, sugars, and a splash of vanilla. Stir until it becomes smooth and glossy.
Serving Delight Pull the golden pudding from the oven, let it rest briefly, then drizzle with the warm vanilla sauce. Each spoonful promises pure comfort and joy.
Flavor Tweaks for Your Bread Pudding Recipe
Bread pudding offers endless personalization potential for every taste bud.
Experiment with challah, brioche, or day-old croissants to create unique texture and richness in your dessert.
Sprinkle chocolate chips, chopped nuts, dried cranberries, or shredded coconut into the custard mixture for delightful flavor bursts.
Prepare the bread pudding the night before, refrigerate, and bake fresh in the morning for a convenient breakfast or brunch treat.
Replace vanilla sauce with caramel, bourbon, or rum-based sauces to elevate the dessert's complexity and add sophisticated taste profiles.
Serve Bread Pudding in Style
Cozy Breakfast Companion: Pair this warm bread pudding with a steaming cup of coffee or rich hot chocolate for a delightful morning treat.
Elegant Dessert Presentation: Serve in individual ramekins topped with a scoop of vanilla bean ice cream and a sprinkle of powdered sugar for a restaurant-style finish.
Seasonal Fruit Fusion: Garnish with fresh berries, caramelized apples, or a dollop of whipped cream to enhance the pudding's creamy texture and add a burst of fresh flavor.
Party Pleaser Platter: Create a dessert bar by cutting the pudding into bite-sized squares and offering multiple sauce options like caramel, chocolate, or additional vanilla sauce for guests to customize their sweet experience.
Storing Bread Pudding to Stay Moist
Bread Pudding Storage Solutions: Your Sweet Survival Guide
Quick Refrigeration Strategy: Store leftover bread pudding in an airtight container within the refrigerator for up to 4 days. Cover tightly to maintain moisture and prevent absorption of other food odors.
Freezing Magic: Wrap individual portions or the entire casserole in plastic wrap, then aluminum foil. Freeze for maximum 2 months. Thaw overnight in the refrigerator before reheating to maintain texture and flavor quality.
Gentle Reheating Technique: Warm slices in the microwave for 30-45 seconds or place in a 325°F oven for 10-15 minutes. Add a tablespoon of extra vanilla sauce to refresh moisture and enhance the dessert's rich taste.
Sauce Survival Tips: Keep vanilla sauce separately in a sealed glass jar inside the refrigerator. Consume within 5 days, gently reheating on low heat while stirring to restore smooth consistency. Discard if separation or unusual odors develop.
Classic bread pudding from Louisiana combines stale bread, eggs, and warm spices into a comforting Southern dessert. Creamy vanilla sauce drizzled over the top creates a rich, indulgent finish you’ll savor with each delightful spoonful.
Ingredients
Scale
4 cups (946 ml) day-old bread, cut into 1-inch cubes
2 large eggs
2 cups (473 ml) milk
½ cup (100 g) granulated sugar
3 tsps vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ cup (57 g) butter, melted
⅓ cup raisins (optional)
½ cup (113 g) butter
½ cup (118 ml) heavy cream
½ cup (100 g) sugar
½ cup (110 g) brown sugar
1 tbsp vanilla extract
Instructions
Oven Preparation: Preheat the oven to 350°F (175°C) and generously grease a casserole dish to prevent sticking.
Custard Creation: Whisk milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until smooth and fully integrated, forming a rich liquid base.
Bread Infusion: Submerge bread cubes into the custard mixture, ensuring complete saturation. Gently fold in raisins and melted butter, allowing the bread to absorb the liquid for 10 minutes while distributing ingredients evenly.
Baking Process: Transfer the moistened bread mixture to the prepared casserole dish, smoothing the surface. Bake for 45-55 minutes until the top turns golden-brown and a toothpick inserted into the center comes out clean.
Vanilla Sauce Preparation: While the pudding bakes, combine heavy cream, sugar, butter, and brown sugar in a saucepan. Stir continuously over medium heat until the mixture thickens and coats a spoon. Remove from heat and stir in vanilla extract.
Serving: Allow the pudding to cool slightly, then generously drizzle the warm vanilla sauce over the top before serving.
Notes
Bread Absorption Technique: Let bread cubes soak completely in custard mixture for optimal texture and flavor infusion, ensuring each piece becomes a delectable, creamy morsel.
Golden-Brown Precision: Watch pudding closely during final baking stages to achieve perfect caramelized top without burning, using toothpick test as reliable doneness indicator.
Sauce Consistency Mastery: Stir vanilla sauce continuously to prevent scorching and create smooth, velvety texture that elegantly coats the back of a spoon.
Temperature Balance: Allow pudding to rest briefly after baking, enabling it to set and stabilize before serving, which enhances overall structural integrity and serving experience.
Focus: Studying how food affects health, learning about balanced diets, and understanding the nutritional needs of different people.
South African Chefs Academy, Cape Town
Program: Professional Culinary Arts Diploma
Focus: Practical cooking skills, focusing on healthy meal preparation and understanding various cooking methods.
Sophie Martin is the nutrition brain and feel-good foodie at Good Tasting Meals. With a degree in Human Nutrition from Stellenbosch University and chef training from the South African Chefs Academy, Sophie brings balance to the table, literally. She loves creating meals that are easy to make, great to eat, and good for your body too.
Her recipes are made for everyday living, with a little flair and a lot of heart. Sophie’s not here to count calories, she’s here to show you how fresh, simple food can fit into your life, taste amazing, and still be nourishing.
Sophie Martin
Co-Founder & Content Creator
Expertise
Education
Stellenbosch University, South Africa
South African Chefs Academy, Cape Town
Sophie Martin is the nutrition brain and feel-good foodie at Good Tasting Meals. With a degree in Human Nutrition from Stellenbosch University and chef training from the South African Chefs Academy, Sophie brings balance to the table, literally. She loves creating meals that are easy to make, great to eat, and good for your body too.
Her recipes are made for everyday living, with a little flair and a lot of heart. Sophie’s not here to count calories, she’s here to show you how fresh, simple food can fit into your life, taste amazing, and still be nourishing.