My college roommate’s grandma made this for us once during finals week. We were stressed, running on caffeine and spite, and she showed up with a warm pan of bread pudding and a jar of homemade vanilla sauce.
Changed my entire outlook on dessert. Also aced my chemistry exam the next day. Coincidence? Maybe. But I’ve been making this ever since when I need comfort food.
What Is Bread Pudding Anyway
If you’ve never had it, bread pudding is basically old bread soaked in sweetened custard and baked until it’s soft inside with crispy edges. Sounds weird when you say it like that, but it’s incredible.
It’s one of those old-school desserts that people made because they didn’t want to waste stale bread. Turns out when you soak stale bread in eggs, milk, and sugar, then bake it, you get magic.
The vanilla custard sauce? That’s what takes it from good to “why did I eat half the pan by myself.”
Why This Recipe Works
Spent probably two years messing with bread pudding recipes before landing on this one. Some came out soggy. Some were dry. Some were just weird.
This one nails it every time. The bread gets custardy but not mushy. The top gets golden and slightly crunchy. And that sauce is so good you’ll want to drink it straight from the pan.
My uncle requests this every Thanksgiving now. Says it’s better than pie. Coming from a guy who loves pie, that’s saying something.
The Bread Situation
Use stale French bread. This is important. Fresh bread gets too soggy. You want bread that’s been sitting out for a day or two so it’s dry and can soak up all that custard without falling apart.
Don’t have stale bread? Just cut up fresh bread and spread it on a baking sheet. Stick it in a 250-degree oven for about 15 minutes. It’ll dry out enough to work.
You need about 7 cups of bread chunks. That’s roughly one full loaf of French bread cut into inch-sized pieces. Doesn’t have to be perfect squares. Just tear it up.
What Else You’ll Need
For the pudding:
- Milk (3 cups, I use 2%)
- Eggs (3 large ones)
- White sugar (cup and a half)
- Brown sugar (half a cup for that molasses flavor)
- Vanilla extract (2 tablespoons)
- Cinnamon (1 teaspoon)
- Allspice (quarter teaspoon)
- Raisins (1 cup if you like them, skip if you don’t)
- Butter (3 tablespoons melted for greasing the pan)
For the vanilla sauce:
- Heavy cream (1 cup)
- Milk (1 cup)
- Vanilla extract (1 teaspoon)
- Sugar (6 tablespoons)
- Egg yolks (6 of them)
- Rum extract (optional but good)
Making the Bread Pudding
Turn your oven on to 350 degrees.
Get a big bowl and dump in your bread chunks and milk. Stir it around and let it sit for a minute so the bread soaks up the milk. Should be pretty wet and soft.
In another bowl, beat together your eggs, both sugars, vanilla, cinnamon, and allspice. Just whisk it until everything’s combined.
Pour that egg mixture over the soaked bread and mix it up. Then fold in your raisins if you’re using them.
Take your melted butter and pour it in a 9×13 baking dish. Use a brush or paper towel to coat the bottom and sides.
Dump the bread mixture into the buttered pan and spread it out evenly.
Bake for 40 minutes. You’ll know it’s done when the middle is set and the edges are getting brown and crispy. Let it cool on the counter while you make the sauce.
Making That Vanilla Custard Sauce
This part looks complicated but it’s actually pretty straightforward. Just pay attention and don’t rush it.
Put your cream and milk in a medium pot over medium-high heat. Bring it to a boil, then take it off the heat and stir in the vanilla.
While that’s heating up, grab a bowl and whisk together the sugar and egg yolks until they’re pale yellow and smooth.
Here’s the important part – tempering the eggs. You can’t just dump hot cream into raw egg yolks or you’ll have scrambled eggs. Instead, add the hot cream to the yolks a little bit at a time while whisking constantly. Add maybe a quarter cup, whisk, add another quarter cup, whisk. Keep going until you’ve added about half the cream.
Now pour that egg mixture back into the pot with the rest of the cream. Put it back on medium heat and stir with a wooden spoon. Keep stirring until it thickens enough to coat the back of the spoon. Takes maybe 5 minutes.
Take it off the heat and stir in rum extract if you’re using it.
Pour that sauce over pieces of warm bread pudding and try not to eat the whole pan.
What I’ve Learned Making This
Stale bread is non-negotiable. Fresh bread turns to mush. Been there, regretted it.
Don’t skip the sauce. I tried serving this plain once thinking it would be fine. It’s good, but the sauce makes it transcendent.
Watch the custard sauce carefully. If you get it too hot or don’t stir enough, the eggs will scramble. Keep the heat medium and keep stirring.
The edges are the best part. Those crispy, caramelized corners? Fight-worthy. My kids literally argue over who gets corner pieces.
Raisins are optional. I like them but my sister hates them. Make it however you want.
Different Ways to Do It
The basic recipe is classic for a reason but you can definitely change things up.
Swap raisins for chocolate chips. My nephew prefers this version.
Add some chopped pecans or walnuts for extra crunch.
Use challah or brioche instead of French bread for a richer version.
Could add a handful of dried cranberries or cherries instead of raisins.
Some people drizzle caramel sauce on top along with the vanilla custard. Not mad about it.
My friend makes a boozy version with bourbon in both the pudding and the sauce. That’s a grown-up dessert right there.
Serving This Thing
Best served warm. Like, right out of the oven warm if you can manage it.
Cut it into squares, put it on a plate, and drizzle that custard sauce all over it. Some people put the sauce on the side but I’m a drizzle-over-the-top person.
Goes really well with vanilla ice cream if you want to go completely overboard. The cold ice cream with the warm pudding and sauce? Yeah, that’s the stuff.
Also good cold the next day for breakfast with coffee. Don’t judge me.
Storage and Reheating
Bread pudding keeps in the fridge for about 4 days covered with plastic wrap or in a container.
To reheat, I just microwave individual pieces for about 30 seconds. Or you can warm the whole pan in a 300-degree oven for 15 minutes.
The custard sauce keeps for about 3 days in the fridge. Just give it a stir before using because it might separate a little.
You can freeze bread pudding but honestly, the texture changes. If you’re gonna freeze it, do it before baking. Make the whole thing, freeze it unbaked, then thaw and bake when you want it.
When to Make This
Perfect for:
- Cold winter nights when you need comfort
- Holiday dinners
- Using up bread that’s about to go bad
- Impressing someone without working too hard
- Sunday family dinners
- Anytime you want something warm and sweet
Not great for:
- Hot summer days
- When you’re trying to be healthy
- If you’re in a huge hurry
Why People Love This
It’s comfort food without being overly complicated. Uses simple ingredients most people have around. And there’s something about warm bread pudding with that silky custard sauce that just makes people happy.
Plus everyone has their own bread pudding memory. Their grandma made it, or they had it at a restaurant once, or whatever. It’s nostalgic food that brings people together.
Make this on a Sunday afternoon. Your house will smell incredible and you’ll have dessert for the week. Worth every minute.
Classic Bread Pudding with Vanilla Custard
Ingredients
For the Bread Pudding:
- 1 loaf stale French bread cut into 1-inch cubes (about 7 cups)
- 3 cups 2% milk
- 3 large eggs lightly beaten
- 1½ cups granulated sugar
- ½ cup light brown sugar
- 2 Tbsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 1 cup raisins optional
- 3 Tbsp unsalted butter melted
For the Vanilla Custard Sauce:
- 1 cup heavy cream
- 1 cup milk
- 1 tsp vanilla extract
- 6 Tbsp granulated sugar
- 6 egg yolks
- ⅛ tsp rum extract optional
Instructions
Make the Bread Pudding:
- Preheat oven to 350°F.
- In a large bowl, combine bread cubes and milk. Stir and let sit until milk is absorbed.
- In a separate bowl, whisk together eggs, both sugars, vanilla, cinnamon, and allspice until combined.
- Pour egg mixture over soaked bread and stir well. Gently fold in raisins if using.
- Pour melted butter into a 9×13-inch baking pan and brush to coat bottom and sides.
- Pour bread mixture into prepared pan and spread evenly.
- Bake 40 minutes until set in the center and edges are golden brown. Cool on a wire rack while making the sauce.
Make the Vanilla Custard Sauce:
- In a medium saucepan, heat cream and milk over medium-high heat until boiling. Remove from heat and stir in vanilla extract.
- In a medium bowl, whisk together sugar and egg yolks until smooth and pale yellow.
- Temper the egg yolks by slowly whisking in hot cream mixture a few tablespoons at a time, until about half the cream is incorporated.
- Pour egg mixture back into saucepan with remaining cream. Cook over medium heat, stirring constantly with a wooden spoon, until custard thickens enough to coat the back of the spoon, about 5 minutes.
- Remove from heat and stir in rum extract if using.
- Cut bread pudding into squares and serve warm with vanilla custard sauce drizzled over top.
Notes
- If bread isn’t stale, dry it out in a 250°F oven for 15 minutes before using
- Raisins can be omitted or replaced with chocolate chips, dried cranberries, or chopped nuts
- Watch custard sauce carefully – stir constantly to prevent scrambling the eggs
- Best served warm, but can be reheated in microwave or 300°F oven
- Store bread pudding covered in refrigerator up to 4 days
- Custard sauce keeps refrigerated up to 3 days
- Excellent served with vanilla ice cream
Looks lije the kind mama made