The Best Bread Pudding - I’ve always loved old-fashioned desserts—the ones that don’t need a ton of ingredients or fancy tools, just a little time and a warm oven. Bread pudding is one of those classics that never goes out of style. It’s cozy, rich, and makes your kitchen smell like something really good is about to happen.
This version is my favorite: buttery soft on the inside, golden on the edges, and topped with a warm vanilla cream sauce that’s honestly good enough to drink with a spoon. It’s the kind of dessert you whip up on a weekend afternoon when you’ve got leftover bread and want something comforting without too much fuss.
INGREDIENTS NEEDED:
(See full recipe card below for exact amounts and instructions)
FOR THE BREAD PUDDING:
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White bread – about 4 cups, cubed (roughly 8 slices). Slightly stale works best!
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Raisins – ½ cup. Totally optional but they add a nice sweet bite.
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Milk – 2 cups. I use whole milk, but any kind works.
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Butter – ¼ cup. Adds richness to the custard.
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Sugar – ½ cup. Just enough to sweeten it perfectly.
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Eggs – 2, lightly beaten.
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Vanilla extract – 1 tablespoon. Don’t skimp on this—vanilla brings the flavor.
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Ground nutmeg – ½ teaspoon. Adds warmth and depth.
FOR THE VANILLA SAUCE:
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Butter – ½ cup
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Granulated sugar – ½ cup
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Brown sugar – ½ cup, packed
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Heavy cream – ½ cup
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Vanilla extract – 1 tablespoon
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HOW TO MAKE THE BEST BREAD PUDDING :
STEP ONE: Preheat your oven to 350°F. Lightly grease a 1.5-quart baking dish with butter or nonstick spray. I like to use a deep casserole dish—it holds the custard nicely without bubbling over.
STEP TWO: In a large bowl, add the cubed bread and raisins. Set aside while you warm the milk mixture.
STEP THREE: In a small saucepan, heat the milk and butter over medium heat until the butter is just melted. You don’t need it to boil—just warm enough to help soften the bread. Pour it over the bread and let it sit for 10 minutes so the bread soaks everything up.
STEP FOUR: After the bread has absorbed most of the liquid, stir in the sugar, beaten eggs, vanilla, and nutmeg. Mix everything gently—you want the cubes to be coated but not completely broken down.
STEP FIVE: Pour the mixture into the prepared dish. Spread it evenly and bake uncovered for 40 to 50 minutes. It should be golden on top and just set in the middle (a little jiggle is fine!).
HOW TO MAKE THE VANILLA SAUCE :
While the pudding bakes, go ahead and make the sauce. In a medium saucepan, melt the butter over medium heat. Add both sugars and the cream. Stir often and bring it to a gentle boil. Let it cook for 5 to 8 minutes until it thickens slightly.
Remove from the heat and stir in the vanilla. That’s it! It should be smooth, pourable, and totally irresistible.
FREQUENTLY ASKED QUESTIONS ?
Can I use a different type of bread?
Absolutely! Brioche, challah, or even croissants make it extra rich and fluffy. You can even mix different types together if that’s what you have.
Do I have to use raisins?
Not at all. If you don’t like them, just leave them out. You can also use dried cranberries, chopped dates, or even chocolate chips.
Can I make it ahead of time?
Yes! You can assemble the pudding (without baking it) and keep it in the fridge overnight. Just let it sit at room temp while the oven preheats, then bake as directed.
How do I store leftovers?
Cover and refrigerate for up to 4 days. Reheat individual servings in the microwave or pop the whole dish back in the oven at a low temp (around 300°F) until warmed through.
Can I freeze bread pudding?
Yep! Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The sauce also freezes well, but I prefer making that part fresh.
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HOW TO SERVE IT ?
The best way? Warm, straight from the oven, with a generous drizzle of vanilla sauce over the top. If I’m feeling fancy (or making it for guests), I’ll add a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cinnamon or powdered sugar is nice, too.
A FEW VARIATIONS I LOVE :
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Boozy version: Add a splash of bourbon or rum to the custard or the sauce.
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Nutty twist: Stir in a handful of chopped pecans or walnuts.
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No-dairy version: Use almond milk, plant-based butter, and coconut cream for the sauce.
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Fall flavor: Swap nutmeg for cinnamon, or use a pumpkin spice blend.
📖 Recipe
Old-Fashioned Bread Pudding with Vanilla Sauce
Ingredients
- Bread Pudding :
- 4 cups 8 slices cubed white bread
- ½ cup raisins
- 2 cups milk
- ¼ cup butter
- ½ cup sugar
- 2 eggs slightly beaten
- 1 tablespoon vanilla
- ½ teaspoon ground nutmeg
- Vanilla Sauce:
- ½ cup butter
- ½ cup sugar
- ½ cup firmly packed brown sugar
- ½ cup heavy whipping cream
- 1 tablespoon vanilla
Instructions
For the Bread Pudding:
- Preheat oven to 350°F and grease a 1 ½-quart casserole dish.
- Combine bread and raisins in a large bowl.
- Heat milk and butter in a saucepan until butter melts. Pour over the bread mixture and let stand for 10 minutes.
- Mix in sugar, eggs, vanilla, and nutmeg. Pour into the casserole dish and bake for 40-50 minutes.
For the Vanilla Sauce:
- In a saucepan, combine butter, sugars, and cream. Cook until thickened and boiling, about 5-8 minutes. Stir in vanilla.
- Serve: Spoon warm pudding into bowls and top with vanilla sauce.
This bread pudding is one of those desserts that feels like home. It’s warm, nostalgic, and just easy—the kind of recipe you can make without a trip to the store. And once you try it with that buttery vanilla sauce, I have a feeling it’ll end up in your regular dessert rotation too.
If you try this recipe, let me know how it turned out in the comments! I love hearing your tweaks and seeing your photos—it’s always fun to see how you make it your own. 🧡
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