Dessert

Bread Pudding with Vanilla Sauce Recipe

Byluca Carter February 10, 2026February 10, 2026

Introduction

Bread pudding is a comforting dessert that transforms simple ingredients into a rich, creamy treat. This classic recipe combines soft bread, sweet raisins, and warming spices, all topped with a luscious vanilla sauce. It’s perfect for cozy evenings or special occasions.

A white plate holds a single square piece of bread pudding with a golden brown crust and soft, light yellow interior dotted with dark spots of cinnamon or raisins. On top, there is a round scoop of creamy vanilla ice cream that is melting slightly, causing a smooth, light beige sauce to flow down over the sides of the pudding and pool on the plate. In the softly blurred background, there is a white bowl with more bread pudding and a silver spoon, all set on a white marbled surface. The soft lighting highlights the warm tones and creamy textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup raisins
4 cups cubed white bread (about 8 pieces)

1/2 cup sugar
2 gently beaten eggs

1/4 cup butter
2 cups milk

1 teaspoon vanilla extract
1/2 teaspoon nutmeg powder

For the Vanilla Sauce:

1/2 cup sugar
1/2 cup brown sugar, tightly packed
1/2 cup heavy whipping cream

1/2 cup butter
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350 ℉. Butter a 1 1/2-quart casserole dish and set aside.

Step 2: In a large mixing bowl, combine the cubed bread and raisins evenly.
Step 3: In a 1-quart pot, heat the milk and 1/4 cup butter over medium heat, stirring occasionally until the butter melts (about 3 to 5 minutes).
Step 4: Pour the warm milk mixture over the bread and raisins. Let it soak for 10 minutes to soften the bread.

Step 5: Stir in the sugar, beaten eggs, vanilla extract, and nutmeg powder until well combined.
Step 6: Pour the mixture into the prepared casserole dish and bake for 35 to 50 minutes, or until the center is set and the top is lightly golden.
Step 7: While the pudding bakes, prepare the vanilla sauce. In a 1-quart saucepan, combine sugar, brown sugar, heavy cream, and butter.

Step 8: Cook over medium heat, stirring occasionally, until the mixture thickens and reaches a full boil (about 3 to 5 minutes). Remove from heat and stir in the vanilla extract.
Step 9: Serve the warm bread pudding spooned onto dessert plates with a generous drizzle of vanilla sauce.

Tips & Variations

Use slightly stale bread for better absorption and texture.

Swap raisins for dried cranberries or chopped nuts for a different flavor and texture.
For a richer pudding, replace half the milk with heavy cream.
If you prefer a less sweet dessert, reduce the sugar in the pudding or sauce slightly.

Storage

Store any leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through. The vanilla sauce can be reheated gently on the stove or in the microwave before serving.

How to Serve

A white plate holds a dessert with a base layer of golden-brown bread pudding that has a soft texture and some dark spots from cinnamon or raisins. On top of the bread pudding, there is a smooth scoop of pale cream-colored ice cream slightly melting. Light beige sauce is poured over the ice cream and drips down the sides of the bread pudding, pooling around it on the plate. The background shows a white marbled texture and a blurred second plate of the same dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can prepare the pudding the day before and bake it just before serving. Store the mixture covered in the refrigerator overnight, then bake as directed.