Old Fashioned Bread Pudding with Vanilla Sauce

Soft, buttery cubes of bread baked in a lightly spiced custard, then topped with a silky vanilla custard sauce. This is the kind of dessert that turns “just a few leftover slices” into something you’ll want to make on purpose.

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There’s a reason bread pudding keeps showing up on dessert menus and holiday tables. It’s cozy, easy, and surprisingly elegant when you do a couple of small things right.

This version bakes up tender in the middle with golden edges, and the vanilla custard sauce is smooth and pourable—sweet, creamy, and full of real vanilla flavor. Serve it warm. Give it a minute to soak in. That first bite is all comfort.

What is bread pudding?

Bread pudding is a baked custard dessert. You soak bread cubes in an egg-and-milk mixture, let the bread drink it up, then bake until the custard sets.

The texture depends on two main things: your bread and your soak time. The right bread gives you a soft, creamy center without getting mushy. The soak time makes sure every cube is flavored all the way through.

And then there’s the sauce.

Vanilla custard sauce (sometimes called crème anglaise-style sauce) is cooked gently on the stovetop until it thickens just enough to coat a spoon. It’s not frosting-thick. It’s glossy. It’s the perfect finishing touch for a warm dish straight out of the oven.

You will love this bread pudding with vanilla custard

WARM AND COMFORTING: It bakes up soft and custardy with those golden, slightly crisp edges that make bread pudding so good.

GREAT FOR USING LEFTOVER BREAD: Day-old bread is actually the best choice here. It soaks up the custard without collapsing.

THE SAUCE MAKES IT FEEL SPECIAL: The vanilla custard sauce turns a simple dessert into something that feels bakery-worthy.

MAKE-AHEAD FRIENDLY: You can prep the pudding earlier, chill it, and bake when you’re ready. The sauce can also be made ahead.

Bread pudding with vanilla custard ingredients

This recipe is built around pantry basics, but each one matters. The bread gives structure. The eggs set the custard. A mix of milk and cream keeps everything rich without being heavy. Warm spices add depth, not overpower.

For the bread pudding, I like using a buttery bread like brioche or challah because it bakes up extra tender. If you’ve got French bread or a sturdy loaf, that works too—just give it a little more soak time.

For the vanilla custard sauce, we’re using egg yolks for a smooth, classic texture and a little cornstarch insurance so it thickens nicely without feeling fussy.

You’ll need:

For the bread pudding

• 12 cups (about 450g) brioche or challah, cut into 1-inch cubes (day-old is best)

• 4 large eggs

• 2 large egg yolks

• 2 cups (480ml) whole milk

• 1 cup (240ml) heavy cream

• ¾ cup (150g) granulated sugar

• 3 tablespoons (45g) light brown sugar, packed

• 2 teaspoons pure vanilla extract

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ½ teaspoon kosher salt

• 4 tablespoons (56g) unsalted butter, melted, plus a little for greasing the dish

• ½ cup (75g) raisins (optional)

For the vanilla custard sauce

• 2 cups (480ml) whole milk

• ½ cup (120ml) heavy cream

• ⅓ cup (65g) granulated sugar

• 4 large egg yolks

• 1 tablespoon (8g) cornstarch

• 2 tablespoons (28g) unsalted butter

• 2 teaspoons pure vanilla extract

• Pinch of salt

The best bread to use

Ever wondered why day-old bread is the go-to for this dessert? It’s drier, which means it can soak up more custard without turning into paste.

Here are a few bread options that work really well:

• Brioche: Soft, buttery, and rich. This gives you a tender pudding that still holds together.

• Challah: Similar to brioche, a little eggier, and bakes up beautifully.

• French bread: Less rich, more structure. Great if you like a slightly firmer bite.

• Texas toast: Surprisingly good. It’s thick, soft, and soaks up custard evenly.

If your bread is fresh and soft, don’t stress. Just dry it out a bit.

Quick fix: Spread cubes on a baking sheet and bake at 300°F (150°C) for 10 to 15 minutes, stirring once, until the outside feels dry but the bread isn’t browned.

That tiny step makes a big difference.

How to make bread pudding with vanilla custard

This dessert is simple, but it rewards patience. Let the bread sit in the custard mixture long enough to soak. Bake until the center is set but still tender. Then spoon that warm vanilla sauce right over top.

Here is how you make it:

STEP ONE: Prep the baking dish

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.

STEP TWO: Cube the bread

Cut your bread into 1-inch cubes and add them to a large mixing bowl. If you’re using raisins, toss them in with the bread so they spread out evenly.

PRO TIP: Keep the cubes close to the same size so they soak and bake evenly.

STEP THREE: Mix the custard

In a separate bowl, whisk together the eggs, egg yolks, whole milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt.

Whisk until everything looks smooth and the sugars are mostly dissolved.

STEP FOUR: Combine and soak

Pour the custard mixture over the bread cubes. Drizzle in the melted butter.

Use a spatula to gently fold until every cube is coated. Let it sit for 20 minutes, folding once or twice so the top pieces get their share of custard.

OUR RECIPE DEVELOPER SAYS
If your bread is very sturdy (like French bread), let it soak closer to 30 minutes so the center of each cube softens.

STEP FIVE: Bake

Pour the soaked bread mixture into your prepared dish, scraping in every bit of custard.

Bake for 45 to 55 minutes, until the center is set and a knife inserted near the middle comes out mostly clean (a little moisture is fine—wet custard isn’t).

Let it cool for 10 to 15 minutes before serving. It firms up as it rests, and it slices much more neatly.

PRO TIP: If the top is browning too quickly near the end, loosely tent with foil for the last 10 minutes.

How to make the vanilla custard sauce

You can make the sauce while the pudding bakes, or make it ahead and reheat gently. Either way, keep the heat low and whisk often.

STEP ONE: Warm the milk and cream

In a medium saucepan, combine the milk, heavy cream, and sugar. Warm over medium-low heat until it’s steaming and hot, but not boiling.

STEP TWO: Whisk yolks and thickener

In a bowl, whisk together the egg yolks and cornstarch until smooth.

STEP THREE: Temper the yolks

Slowly pour a ladle of the hot milk mixture into the yolks while whisking constantly. Add another ladle and whisk again.

This warms the yolks gently so they don’t scramble.

STEP FOUR: Thicken the sauce

Pour the tempered yolk mixture back into the saucepan. Cook over low heat, whisking constantly, until the sauce thickens enough to coat the back of a spoon—about 4 to 6 minutes.

Remove from heat. Whisk in the butter, vanilla, and a pinch of salt.

If you want it extra silky, strain it through a fine mesh sieve.

PRO TIP: Keep the sauce below a simmer. If it boils, it can turn grainy.

Substitutions and additions

Bread pudding is flexible, and that’s part of why it’s loved.

BREAD: Use brioche, challah, French bread, thick sliced white bread, or Texas toast. Avoid super thin sandwich bread—it breaks down too fast.

DAIRY: Whole milk gives the best texture. You can swap the heavy cream for half-and-half, but the finished pudding will be a little less rich.

SPICES: Cinnamon and nutmeg are classic. You can add a pinch of ground cardamom for a warm, slightly floral note.

RAISINS: Totally optional. If you’re not a raisin fan, leave them out or replace with dried cranberries.

CITRUS: A little orange zest in the custard mixture brightens the whole dessert without tasting like citrus dessert.

Troubleshooting this recipe

Sometimes bread pudding surprises you. Here’s what to do if it doesn’t look quite right.

Too dry: It likely baked too long or your bread was extra dry. Next time, reduce bake time by 5 minutes and check earlier. You can also add an extra ¼ cup (60ml) milk to the custard mixture.

Soggy center: It needed more time in the oven, or the bread cubes were too large. Bake another 8 to 10 minutes and check again.

Rubbery texture: This usually happens from too-high heat or overbaking. Pull it when the center is set but still tender.

Sauce too thin: Cook a few minutes longer over low heat, whisking constantly. It thickens as it cools, too.

Sauce too thick: Whisk in a splash of warm milk, 1 tablespoon at a time, until it loosens.

How to serve

This dessert is best served warm, after it has rested long enough to slice cleanly.

Spoon a generous amount of vanilla custard sauce over each serving. If you like a little contrast, add fresh berries on the side or a light dusting of powdered sugar right before serving.

For a crowd, I like setting the sauce in a pitcher so everyone can add as much as they want. It’s a small detail, but people notice.

How to store bread pudding and custard sauce

This recipe keeps well, and the leftovers are a treat.

MAKE AHEAD: Assemble the pudding in the baking dish, cover tightly, and refrigerate up to 12 hours before baking. When you bake from chilled, add 5 to 10 minutes to the bake time.

IN THE FRIDGE: Store leftover pudding covered in the refrigerator for up to 4 days. Store the custard sauce in a separate airtight container for up to 4 days.

IN THE FREEZER: Wrap individual portions of the baked pudding and freeze for up to 2 months. Thaw overnight in the fridge. (The sauce is best fresh or refrigerated—freezing can change the texture.)

REHEATING:

• Oven: Cover with foil and warm at 325°F (165°C) for about 15 minutes.

• Microwave: Heat a portion in 30-second bursts until warmed through.

NOTE: Because this dessert contains eggs, reheat leftovers until steaming hot, and don’t leave it sitting out at room temperature for long stretches.

Bread pudding with vanilla custard FAQs

Can I use fresh bread?
Yes. Dry it out first (either overnight on the counter or briefly in a low oven) so it can soak up the custard properly.

How do I know when it’s done baking?
The edges should be set and lightly golden, and the center should jiggle slightly but not look liquid. If you use a thermometer, aim for about 160°F (71°C) in the center.

Can I make the sauce ahead?
Yes. Refrigerate it, then reheat gently over low heat, whisking until smooth. Add a splash of milk if needed.

Do I have to add raisins?
Nope. Leave them out, or swap them for another dried fruit you like.

Bread Pudding with Vanilla Custard

A cozy baked bread pudding with warm spices and a silky vanilla custard sauce. Soft in the center, golden on top, and perfect served warm.

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 10

Ingredients

  

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For the bread pudding

• 12 cups about 450g brioche or challah, cut into 1-inch cubes
• 4 large eggs
• 2 large egg yolks
• 2 cups 480ml whole milk
• 1 cup 240ml heavy cream
• ¾ cup 150g granulated sugar
• 3 tablespoons 45g light brown sugar, packed
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• 4 tablespoons 56g unsalted butter, melted (plus butter for greasing)
• ½ cup 75g raisins (optional)

For the vanilla custard sauce

• 2 cups 480ml whole milk
• ½ cup 120ml heavy cream
• ⅓ cup 65g granulated sugar
• 4 large egg yolks
• 1 tablespoon 8g cornstarch
• 2 tablespoons 28g unsalted butter
• 2 teaspoons pure vanilla extract

Instructions

 

Bread Pudding

• Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish.
• Add bread cubes (and raisins, if using) to a large bowl.
• In another bowl, whisk together eggs, egg yolks, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt.
• Pour custard over the bread. Drizzle in melted butter. Fold gently until coated. Let sit 20 minutes, folding once or twice.
• Transfer mixture to the baking dish, spreading evenly.
• Bake 45 to 55 minutes, until the center is set and the top is golden. Rest 10 to 15 minutes before serving.

Vanilla Custard Sauce

• In a saucepan, warm milk, cream, and sugar over medium-low heat until hot and steaming (don’t boil).
• Whisk egg yolks and cornstarch in a bowl until smooth.
• Temper by whisking in 1 to 2 ladles of hot milk mixture into the yolks.
• Pour back into the saucepan and cook over low heat, whisking constantly, 4 to 6 minutes, until thick enough to coat a spoon.
• Remove from heat. Whisk in butter, vanilla, and salt. Strain if desired. Serve warm over bread pudding.

Notes

• Day-old bread gives the best texture. If your bread is fresh, dry the cubes at 300°F (150°C) for 10 to 15 minutes first.
• If the top browns too quickly, tent loosely with foil near the end of baking.
• Reheat custard sauce gently over low heat and whisk in a splash of milk if it thickens in the fridge.