Old-Fashioned Bread Pudding with Vanilla Sauce (The Ultimate “Waste Not” Wonder)

I pulled a tray of this Old-Fashioned Bread Pudding out of the oven this afternoon, and the way the warm cinnamon and nutmeg filled the air was a delicious reminder that some of the best desserts in the world were born from simple necessity. This is the ultimate way to transform a loaf of “past its prime” bread into a rich, custard-soaked masterpiece. It is a rare and beautiful victory when the humblest ingredients in your pantry—bread, milk, and eggs—unite to create something so elegant.

The secret to a perfect bread pudding is the balance of textures. You want a top that is golden and slightly crisp, while the center remains soft and pillowy, almost like a French toast bake. But let’s be honest: the star of the show is the Warm Vanilla Sauce. Drizzling that silky, buttery glaze over a warm slice turns a simple rustic dish into a decadent, restaurant-quality finale.

Whether you’re looking for a cozy Sunday night treat or a crowd-pleasing holiday dessert, this vintage classic is the timeless comfort you’ve been looking for.

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Simple Bread Pudding with Buttery Vanilla Sauce

Ingredients

• For the Pudding:

• 6–8 cups of day-old bread (French bread, Brioche, or Challah), cubed

• 4 large eggs

• 2 cups whole milk

• ½ cup heavy cream

• ¾ cup granulated sugar

• 4 tbsp unsalted butter, melted

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• For the Vanilla Sauce:

• ½ cup unsalted butter

• ½ cup granulated sugar

• ½ cup heavy cream

• 1 tsp vanilla extract

Instructions

1) Prep the Bread Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Place your bread cubes into the dish, spreading them out evenly.

2) Whisk the Custard In a large bowl, whisk together the eggs, milk, cream, sugar, melted butter, vanilla, cinnamon, and nutmeg.

3) The Soak Pour the egg mixture evenly over the bread cubes. Use a spatula to gently press the bread down so every piece is submerged.

• Pro Tip: Let it sit for at least 15–20 minutes before baking. This allows the bread to soak up the custard to the core, preventing a “dry” center.

4) Bake Bake for 40–50 minutes, or until the top is golden brown and the custard is set (it shouldn’t “jiggle” too much in the middle).

5) Make the Vanilla Sauce While the pudding is cooling slightly, combine the butter, sugar, and cream in a small saucepan over medium heat. Bring to a gentle simmer, stirring constantly until the sugar is dissolved and the sauce thickens slightly (about 5 minutes). Remove from heat and stir in the vanilla.

6) Serve Slice the warm pudding into squares and pour a generous amount of the warm vanilla sauce over each portion.

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Why This Bread Pudding Is the Best

• Zero Food Waste: It’s the most delicious way to use up bread that is too dry for sandwiches.

• Customizable Texture: You can make it as “custardy” or as “bready” as you like by adjusting the soak time.

• The Sauce Factor: The buttery vanilla sauce elevates the dish from a breakfast-style bake to a true dessert.

• Make-Ahead Friendly: You can assemble the whole thing the night before and just pop it in the oven when you’re ready.

Tips for Success

• Stale is Better: Fresh bread will turn to mush. If your bread is fresh, toast the cubes in a 300°F oven for 10 minutes to dry them out first.

• Don’t Skimp on the Fat: Using whole milk and heavy cream is what gives this pudding its signature “melt-in-your-mouth” richness.

• The “Press” Technique: Halfway through the 20-minute soak, press the bread down again to make sure the top cubes aren’t left high and dry.

• Add Texture: If you love a little extra “bite,” fold in ½ cup of raisins or chopped pecans before baking.

Easy Variations

• Chocolate Chip: Fold in 1 cup of semi-sweet chocolate chips for a “Pain au Chocolat” vibe.

• Apple Cinnamon: Stir in 1 cup of finely diced apples and a dash of extra cinnamon.

• Boozy Pudding: Add 1 tablespoon of Bourbon or Rum to the vanilla sauce for a “pub-style” kick.

• Pumpkin Spice: Replace 1 cup of milk with 1 cup of pumpkin purée and add pumpkin pie spice.

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FAQ – Old-Fashioned Bread Pudding

What is the best bread to use?

Brioche or Challah are the favorites because they are already rich and buttery, but a sturdy French loaf or even leftover donuts work beautifully!

Why is my bread pudding soggy?

This usually means it needed a few more minutes in the oven. The center should be firm to the touch, like a cooked sponge.

Can I make the sauce ahead of time?

Yes, but it will thicken as it cools. Simply reheat it on the stove or in the microwave for a few seconds to bring it back to a pourable consistency.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. It’s actually fantastic cold, but most people prefer it reheated for 30 seconds.