Easy Bread Pudding with Vanilla Sauce Recipe

So, you want dessert, but the idea of baking something that requires actual patience makes you break out in hives? Same. Lucky for us, bread pudding is basically the “lazy genius” of desserts. You toss old bread, sugar, eggs, and milk together, let the oven do the heavy lifting, then drown the whole thing in a silky vanilla sauce. Boom—suddenly, you’re the dessert hero of your household.

Why This Recipe is Awesome?

• It’s idiot-proof. If you can tear bread apart with your bare hands, you’re already 90% there.
• It uses stale bread. Translation: you’re officially reducing food waste while also getting dessert. Go ahead, call yourself eco-friendly.
• Vanilla sauce. Honestly, bread pudding without vanilla sauce is like Netflix without Wi-Fi—pointless.
• Customizable. You can throw in raisins, chocolate chips, or literally anything hiding in your pantry. (Well, maybe not pickles. Don’t do that.)

Ingredients You’ll Need

Grab these before your bread pudding dreams turn into hangry regrets:

• Bread – About 5–6 cups, preferably slightly stale. (French bread, brioche, or whatever’s dying on your counter.)
• Milk – 2 cups. Whole milk makes it rich, but any milk works. Almond, oat, soy—it’s all fair game.
• Sugar – ¾ cup. Sweet, but not coma-inducing.
• Eggs – 4 large. The glue that holds this beauty together.
• Vanilla extract – 2 tsp. Because flavor.
• Butter – ¼ cup melted. AKA the magic potion.
• Cinnamon – 1 tsp for warmth.
• Raisins (optional) – ½ cup. If you’re into that sort of thing.

For the Vanilla Sauce:

• Butter – ½ cup (yes, more butter, don’t question it).
• Sugar – 1 cup. Sweet tooth fuel.
• Heavy cream – ½ cup. Luxurious and dreamy.
• Vanilla extract – 1 tsp. Because life without vanilla is sad.

Step-by-Step Instructions

1. Preheat the oven. 350°F (175°C). Yes, this matters. Don’t skip it, rookie.
2. Grease a baking dish. 9×13 is perfect. Butter or spray—your choice.
3. Tear up your bread. Rough chunks, not Instagram-perfect cubes. Toss them into the dish.
4. Mix the custard. In a big bowl, whisk milk, sugar, eggs, vanilla, butter, and cinnamon. Easy peasy.
5. Pour it over. Make sure every bread piece gets a custard bath. Press it down a little so no dry bits are lurking.
6. Optional raisin drop. If you’re a raisin person, now’s your time to shine.
7. Bake. About 40–45 minutes, until golden on top and set in the middle.
8. Make the vanilla sauce. Melt butter in a small pot, stir in sugar, cream, and vanilla. Simmer a couple of minutes till smooth. Try not to drink it straight from the pan.
9. Serve. Drizzle that glorious sauce over warm bread pudding. Eat. Smile. Repeat.

Common Mistakes to Avoid

• Skipping the preheat. You’ll end up with a sad, soggy mess.
• Using fresh bread. Rookie mistake—your pudding turns mushy instead of chewy-custardy.
• Forgetting the sauce. Bread pudding without sauce is just sweet soggy bread. Harsh truth.
• Overbaking. Rock-hard pudding = dessert you can use as a doorstop.

Alternatives & Substitutions

• Bread swap: Croissants or brioche = next-level bougie.
• Milk: Out of whole milk? Try half-and-half for richness, or almond milk if you’re pretending to be healthy.
• Sugar: Brown sugar adds a caramel vibe. Highly recommend.
• Add-ins: Chocolate chips, nuts, dried cranberries. Go wild.
• No cream for the sauce? Use evaporated milk or half-and-half. Still dreamy.

More Articles:

• Caramelized Pineapple Recipe
• Fried Potatoes and Onions Recipe
• Cabbage Fat-Burning Soup Recipe

FAQs

Can I make this ahead of time?

Yep! Assemble it, stick it in the fridge overnight, then bake the next day. Lazy future-you will thank you.

Do I really need stale bread?

Kinda, yeah. Fresh bread = mush fest. If all you have is fresh, cube it and bake for 10 minutes to “fake stale” it.

Can I use margarine instead of butter?

Technically yes… but also, why hurt your soul like that? Use butter. Always.

How long does it keep?

3–4 days in the fridge, but good luck having leftovers that long.

Can I freeze bread pudding?

Absolutely. Just wrap it well, freeze, then thaw and reheat. Pro tip: make extra sauce fresh when serving.

Do I have to add raisins?

Nope. It’s your kitchen, your rules. Raisins are optional drama.

Can I make it boozy?

Heck yes. Add a splash of bourbon or rum to the custard or sauce for a grown-up twist.

Final Thoughts

And there you have it—Easy Bread Pudding with Vanilla Sauce that’ll make you feel like a dessert wizard without actually breaking a sweat. It’s cozy, it’s comforting, and it’s basically proof that old bread can live its best life after all.

Now go whip this up, drizzle on that heavenly sauce, and impress someone (or just yourself). Because honestly, nothing says “self-love” like eating warm bread pudding straight out of the pan. No judgment here.