Challah or brioche bread, eggs, milk, cinnamon, nutmeg, and a dreamy homemade vanilla sauce come together in this comforting bread pudding recipe.

this recipe

You ever have one of those days where you open the pantry and just stare at a loaf of bread that’s looking a little… tired? Yeah, me too. This recipe came about on one of those days, when my kitchen felt uninspired, and the weather was screaming for something warm and sweet. I remembered my grandma’s bread pudding—no frills, simple, and somehow always perfect. But me being me, I wanted to jazz it up a little. Enter: the vanilla sauce. Honestly, it’s a game-changer.

I remember the first time I poured that vanilla sauce over the top and took a bite—it was one of those “where have you been all my life?” moments. I might have let out a little happy dance in the kitchen (the dog was not impressed). But you know what? Since that day, it’s become my go-to when I want something homey but still feels a little fancy.

Why You’ll Love This Bread Pudding with vanilla sauce Recipe?

First off, this recipe doesn’t ask for anything fancy. Stale bread? Check. Some eggs and milk? You’ve got it. But when you put it all together, magic happens. The bread gets soft and custardy inside but has this golden, crisp top. And then there’s the vanilla sauce—oh man, don’t skip it. It’s buttery and sweet, and just when you think you’re done drizzling, you’ll drizzle some more.

Here’s why it’s a win:

• Simple ingredients you probably already have hanging around.
• It’s versatile—serve it for brunch, dessert, or sneak a square for breakfast (I won’t tell).
• That vanilla sauce? It’s like the cherry on top, but way better.
• Comfort food vibes to the max. The kind of dessert that makes you want to call your mom or wrap up in a blanket.

Ingredient Notes:

I’m gonna walk you through the lineup, so you’re not standing in the kitchen wondering if you’re doing it right.

• Challah or Brioche Bread (8-9 cups): Go for something rich and slightly sweet. It should be a little stale—fresher bread won’t soak up the custard as well. Pro tip? Leave it out overnight if it’s still soft.

• Butter (5 tablespoons + ½ cup for the sauce): Melted and cooled for the pudding; the good stuff for the sauce. Don’t even think about margarine.

• Eggs (5 large): Room temp is best. Cold eggs don’t mix as smoothly, and we want that custard silky, right?

• Milk (2½ cups): Whole milk works best here, but if you’ve only got 2%, it’s fine. Live your life.

• Sugar (1 cup in the pudding + ½ cup white and ½ cup brown for the sauce): Brown sugar adds depth to the sauce, like a warm hug.

• Cinnamon & Nutmeg (1½ tsp + ¼ tsp): Just enough to give it that “hmm, what is that?” cozy flavor.

• Raisins (⅔ cup, optional): I’m not usually a raisin person, but in this? Sometimes, I’m in the mood.

• Vanilla Extract (1½ tsp + 2 tsp for the sauce): Use the good stuff if you can. It makes a difference.

How To Make Bread Pudding with vanilla sauce?

Step 1: Prep Your Dish

Preheat your oven to 350°F. Butter up your 9×13-inch baking dish like it owes you money. Trust me, you want that golden edge.

Step 2: Bread First

Cube your bread into about 1-inch pieces. I like to leave some crust on for texture. Scatter those cubes in your dish. Make it rain bread.

Step 3: Make the Custard

Whisk together the eggs, milk, sugar, cinnamon, nutmeg, melted butter, and vanilla. Take a second to appreciate how good it smells already.

Step 4: Soak It Up

Pour the custard evenly over the bread. Press it down gently so every cube gets cozy with the custard. Let it sit for 30 minutes so it soaks up all that goodness. Go make a coffee while you wait.

Step 5: Bake

Pop it in the oven for 35 to 45 minutes. You’re looking for a golden brown top and no jiggle in the center. If it jiggles like jelly, it needs more time.

Step 6: Vanilla Sauce Time

In a saucepan, melt butter with both sugars and cream. Stir constantly over medium heat—this stuff can scorch quick! Once it thickens (about 8-10 mins), pull it off the heat and stir in vanilla. Try not to eat it all with a spoon (I fail at this regularly).

Step 7: Serve & Swoon

Let the pudding cool a bit. Then pour that sauce over the top like you’re icing a cake. I go heavy. You do you.

Storage Options:

• Fridge: Keep it in an airtight container for up to 4 days. Reheat in the microwave or oven. Add extra vanilla sauce, because why not?
• Freezer: Freeze in squares. Thaw overnight and reheat when you’re craving comfort.
• Vanilla Sauce: Store separately in the fridge. Warm it gently before pouring (don’t boil it or it might separate).

Variations and Substitutions:

Feeling creative? Here’s where you can get playful.

• Different Bread: Croissants, French bread, or even cinnamon rolls. Yep, I went there.
• Mix-ins: Chocolate chips, dried cranberries, chopped nuts. The more, the merrier.
• Milk Swaps: Dairy-free alternatives like almond or oat milk work. Add an extra egg yolk for richness.
• Spices: Add a little cardamom or ginger if you’re feeling wild.

What to Serve with Bread Pudding with vanilla sauce?

Here are a few pairing ideas to make it even better:

• Whipped Cream: Classic move.
• Berries: Strawberries or raspberries cut through the richness.
• Coffee or Tea: I’m partial to chai with this.
• Ice Cream: Vanilla or butter pecan. Just… wow.

Frequently Asked Questions:

Can I make this ahead of time?
You sure can! Prep it the night before and bake it fresh. The sauce can be made ahead too—just reheat before serving.

Do I have to use vanilla sauce?
No, but why wouldn’t you? It’s the best part. (Okay, second best after the crispy edges.)

What’s the best bread to use?
Challah or brioche is my go-to, but I’ve used stale bagels in a pinch. It’s all good.

So there you have it: my tried-and-true Bread Pudding with Vanilla Sauce. If you make it, tell me! Did you add raisins? Did you not share? No judgment. We’ve all been there.

Can’t wait to hear what you think!

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Bread Pudding with vanilla sauce

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Experience the heartwarming embrace of our Bread Pudding, with Vanilla Sauce, a recipe that transforms pantry staples into a symphony of delectable flavors. Picture the rusticity of aged Challah or Brioche cut into cubes and soaked in a velvety custard crafted from a perfect combination of milk, sugar and aromatic spices. As it bakes in the oven this creation comes alive turning into a masterpiece. The true enchantment happens when we generously pour our homemade vanilla sauce over this comforting pudding—a blend that flows smoothly like a waterfall of exquisite taste. Every spoonful of this dessert offers a medley of textures and flavors—a tribute, to simplicity and sweetness that will undoubtedly ignite cherished memories while creating new ones.

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12 Servings

Ingredients

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Bread Pudding:

• 8 –9 c Day old Challah or Brioche Bread cut into 1-inch cubes
• 5 tbsp butter melted and slightly cooled
• 5 large eggs room temperature
• 2 ½ c milk room temperature (preferably whole milk)
• 1 c granulated sugar
• 1 ½ tsp ground cinnamon
• ¼ tsp nutmeg
• 1 ½ tsp vanilla extract
• ⅔ c raisins optional

Vanilla Sauce:

• ½ c butter
• ½ c granulated sugar
• ½ c brown sugar
• ½ c heavy whipping cream
• 2 tsp vanilla extract

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Instructions

 

1. Begin by preheating your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish using 1 tablespoon of butter.
2. Evenly distribute the cubed Challah or Brioche bread into the buttered dish.
3. In a bowl whisk together the remaining melted butter, eggs, milk, granulated sugar, cinnamon, nutmeg and vanilla extract until combined.
4. Gently pour the egg mixture over the bread cubes in the dish. Allow it to sit for 30 minutes to let the bread fully absorb the custard mixture.
5. Place the bread pudding, in the oven. Bake for around 35 to 45 minutes until the custard sets and develops a lightly browned top. Once done allow it to cool for 10 15 minutes.
6. In a saucepan over medium heat combine butter, both sugars and heavy cream. Stir constantly until thickened. Remove from heat. Let it cool for 10 minutes before adding vanilla extract and stirring well.
7. Before serving drizzle vanilla sauce generously, over the bread pudding.

Notes

You can easily transform the classic Bread Pudding, with Vanilla Sauce into a gluten-free version. The trick lies in swapping out the bread. Instead of using Challah or Brioche opt for your gluten-free bread that closely mimics the texture and density of traditional Challah or Brioche. This ensures that your pudding retains its heartiness.

When choosing your gluten-free bread make sure it has a flavor and isn't too crumbly. This will allow it to soak up the custard mixture beautifully without falling. Also remember to use day-old bread as it helps absorb all those flavors without getting soggy.

Lastly don't forget to check that your vanilla extract and other ingredients are gluten-free as well. Sometimes gluten hides, in places!

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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