Dessert • Holiday

Easy Bread Pudding with Vanilla Sauce

Name: Easy Bread Pudding with Vanilla Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 1 min
Yield: 8 servings
Ingredients: 8 cups cubed day-old brioche or challah; 4 large eggs; 2 cups whole milk; 1 cup heavy cream; 3/4 cup granulated sugar; 2 tsp vanilla extract, divided; 1/2 tsp cinnamon; 1/4 tsp salt plus 2 Tbsp butter for sauce

Custardy baked bread pudding with warm vanilla sauce, the best use of day-old bread.

Updated: Nov 9, 2026

⏱ 1 hr 20 mintotal

8servings

420 kcalper serving

Easylevel

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Why you'll like it

Ready in about 1 hr 20 min.
Serves 8 — easy to halve or double.
Easy level — everyday equipment only.
Fits a busy weeknight.
Storage, freezing and reheating covered below.

This Easy Bread Pudding recipe takes 1 hour 20 minutes and serves 8. Bread pudding turns day-old bread into a custardy baked dessert with crisp edges, and a warm vanilla sauce poured over makes it holiday worthy for any crowd.

Helpful guides

Instructions

Step 1

Spread cubes on a sheet and dry in a 300°F oven 10 minutes until lightly crisp. Dry bread drinks custard instead of collapsing into mush.

Step 2

Whisk eggs, milk, cream, sugar, 1 teaspoon vanilla, cinnamon, and salt until completely smooth with no egg streaks.

Step 3

Combine bread and custard in a buttered 9 by 13 inch dish, pressing to submerge every cube. Rest 20 minutes, pressing once more halfway, so absorption is even.

Step 4

Heat oven to 350°F and bake 45 to 50 minutes until puffed, deep golden, and just set with a slight jiggle in the very center.

Step 5

Simmer 1 cup cream with 2 tablespoons butter and 1/4 cup sugar 3 minutes, then add 1 teaspoon vanilla off the heat for a pourable sauce.

Step 6

Rest the pudding 10 minutes, scoop warm portions, and pour sauce over each so it soaks into the crumb.

Troubleshooting — fixes, not repeats

If pudding is soggy, bread was fresh or soak ran short; dry bread and rest fully.
If top burns before setting, tent with foil for the last 15 minutes.
If custard curdles, oven ran too hot; verify 350°F and pull at a slight jiggle.
If bland, salt was skipped; custard needs the full 1/4 teaspoon.

Make it your way

Old Dhaka style: For chocolate bread pudding, fold in 1 cup chocolate chips with the bread.
For raisin version, add 3/4 cup rum-soaked raisins to the custard.
For individual servings, bake in buttered ramekins 30 minutes because small portions set faster.
Leftover cold pudding slices fry in butter like French toast for breakfast.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Refrigerate up to 4 days covered; reheat portions at 325°F until steaming.

Freeze baked pudding up to 2 months; thaw overnight and warm before saucing fresh.

FAQ

What bread works best?
Sturdy enriched breads like brioche, challah, or croissants hold custard without dissolving. Soft sandwich bread turns mushy. Start with the suggested amount, then adjust to suit your taste and equipment.

Can I make it ahead?
Yes, assemble and refrigerate overnight, then bake adding 10 minutes. Make sauce fresh while it bakes. Start with the suggested amount, then adjust to suit your taste and equipment.

How do I know it is done?
Puffed edges, golden top, and a center that jiggles slightly but not sloshes. It firms as it rests. Start with the suggested amount, then adjust to suit your taste and equipment.