Turn Stale Bread into Magic: Ultimate Bread Pudding with Vanilla Sauce!

You’ll love the classic comfort of bread pudding, a rich and creamy dessert made with chunks of stale bread soaked in a sweet, spiced custard and then baked to perfection. It’s great for using up leftover bread and a sweet vanilla sauce puts it over the top. Whether it’s at a diner party or family gathering, it’s a dessert everyone will love.

Bread Pudding with Vanilla SaucePhoto byEasy Southern Desserts

The Best Bread Pudding Around

A creamy custard forms around soft, but not mushy, bread that is baked on top of a brown sugar base, adding just enough sweetness throughout. Plump golden raisins are a must and then it’s topped with a vanilla sauce, or bourbon if you choose for the ultimate Southern comfort dessert.

Bread pudding is hands down my favorite dessert. It’s what I always order if it’s on the menu and my go-to dessert to make for the holidays. It’s such a classic comfort food for me. Brown sugar adds just the right amount of sweetness, and the bread forms a light, soft, sweet custard.

For me, a great bread pudding is all about the texture. I don’t like it when the bread is tough or it’s gummy like you see in a lot of recipes. It should be soft and melt in your mouth. With two cups of cream and five eggs, the texture of the custard is the creamiest. A simple vanilla sauce to pour over the top takes it up a notch, but you can also use bourbon instead of vanilla if that’s more your cup of tea.

It’s hard to improve on a classic dessert, this is so good, it’s hard for me to make anything else when I really want to impress my friends. I know that everyone, kids and adults, will savor every bite.

Bread PuddingPhoto byEasy Southern Desserts

Did you know that bread pudding has been around since the 11th century? Talk about a legacy! Back then, English cooks created bread pudding to use leftover stale bread instead of throwing it out. It eventually got the name “poor man’s pudding” and became the treat we know and love today in the South. Nothing fancy here, just a simple fabulous ending to any meal.

This recipe calls for raisins—and for good reason. Their chewy texture and slightly sweet and tangy flavor complement the soft bread and creamy custard. Not to mention, they soak up some of the custard, so they get plump and juicy. It’s like a little surprise in every bite!

Some folks add whipped cream to the top, but I don’t think it’s needed. Sometimes I’ll even skip the vanilla sauce, the bread pudding is good enough to stand alone.

While I love the classic as is, there are plenty of great ways to change up a classic bread pudding. Try my summer take with this peach bread pudding recipe or when rhubarb is available try this creamy vanilla custard and rhubarb version.​

What Type Of Bread Should I Use?

You want to use a soft but stale loaf for the best bread pudding. I prefer to use challah, but brioche works just as well. If all you have is fresh bread, you can lightly toast it in a 200º oven until it has dried out. If the bread is too soft, it’ll become mushy when added to the custard and baked.

Why Make Bread Pudding?

• Classic Recipe – Some things are perfect as they are; I just gave this one a little twist.
• Use Up Leftovers – There is no need to throw out stale bread; you can turn it into a delicious dessert.
• Simple and Easy – Although this recipe has more than a handful of ingredients and instructions, it’s simple and perfect for a first-time baker.

How To Get the Perfect Texture Every Time

• Make sure the bread is dry and not soft and fresh.
• Thoroughly soak the bread. The key to a truly melt-in-your-mouth bread pudding is making sure the bread starts at the right texture. Soak bread for at least 5 minutes and up to 15 for the best results.
• ​Try some add-ins! Raisins, chocolate chips, or fresh fruits can all be added to bread pudding.
• Bread pudding is done when the center is set and a knife comes out clean. Try not to overcook as it’ll turn tough and chewy, the opposite of what we want!

Ingredients

Bread Pudding

• 12 tablespoons butter melted, divided
• ¾ cup brown sugar
• 12-16 ounce loaf of brioche or challah bread 9 cups cut into 1 inch cubes
• 2 cups heavy cream
• 2 cups milk
• 5 eggs
• ¾ cup sugar
• 3 tablespoons vanilla
• 1 cup raisins

Vanilla Sauce

• 4 tablespoons butter
• 1 cup powdered sugar
• ½ cup heavy cream
• 2 tablespoons vanilla or Bourbon

Instructions

• Preheat oven to 350º.
• Add four tablespoons of melted butter to a 9 x 13 deep baking dish. Sprinkle with brown sugar, spreading it out evenly.
• Cut the bread into 1-inch cubes and add to a large bowl. (If the bread is not dry, toast it in the oven at 200º for a few minutes.) Pour the milk and cream over the bread cubes and let it sit for 5 minutes.
• Whisk together the eggs, sugar, remaining melted butter, and vanilla in a separate bowl. Pour the egg mixture over the bread mixture, add raisins, and stir to combine. It will be soupy, don't worry!
• Gently pour into the prepared baking dish. Cover with aluminum foil and bake for 55-60 minutes. Remove the foil and bake for an additional 15 minutes or until it is golden brown and the center is set. Let cool for 15 minutes and serve warm with icing.
• Vanilla Sauce
• Melt butter in a medium bowl and whisk in powdered sugar until well combined. Add cream and vanilla or bourbon and whisk until smooth and creamy. Pour over the pudding while it’s warm.

More Comfort Food Desserts to Try

• Rich and creamy Rice Pudding
• Super easy Banana PuddingBanana Pudding
• Kentucky Butter Cake, it's a classic
• Try adding peaches to bread pudding

You can find even more dessert recipes you'll love at Easy Southern Desserts