Bread Pudding in Casserole with Vanilla Sauce is my go-to answer when I want something cozy, simple, and budget friendly that feels like a hug. Maybe you have a few extra rolls drying out on the counter or a loaf you forgot about. Perfect. That bread is about to become soft, custardy magic with a silky sauce you can spoon right over the top. I make it on cold nights, or when company’s coming and I need a dessert that never lets me down. If you love old school, homestyle desserts, you’re in the right place.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Bread Pudding in Casserole with Vanilla Sauce was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Bread Pudding in Casserole with Vanilla Sauce is my go-to answer when I want something cozy, simple, and budget friendly that feels like a hug. Maybe…
What you need to make this recipe
I always start with slightly stale bread. Day old or two day old is best because it soaks up the custard without getting mushy. If all you have is fresh bread, no worries. You can cube it and toast it for a few minutes to dry it out. The rest of the ingredients are pantry staples, which is exactly why this is a no stress dessert.
- Bread: About 8 cups of cubes. Use white, brioche, challah, or leftover rolls. I like a mix for texture.
- Milk and cream: A mix gives the pudding a rich feel without being heavy. Whole milk works great.
- Eggs: They set the custard. Use large eggs for the best ratio.
- Sugar: Regular granulated sugar for sweetness. A little brown sugar adds caramel notes.
- Butter: Melted butter brings a cozy flavor and helps the top get golden.
- Vanilla: Real vanilla extract makes a difference. You’ll use it in both pudding and sauce.
- Warm spices: Cinnamon and a pinch of nutmeg. Optional but so good.
- Raisins or add ins: Optional. You can add raisins, chocolate chips, or chopped nuts.
- Salt: Just a pinch to balance the sweetness.
Craving a cinnamon twist? Try this charming variation that leans into the raisins and spice by checking out Cinnamon Raisin Bread Pudding for extra flavor inspiration.
Pan size tip: A standard 2 quart casserole dish works well. If your dish is deeper, bake a little longer to set the center.
Make ahead note: You can assemble the casserole and bake it later the same day. It actually gets even more flavorful as it sits.
How to make bread pudding with vanilla sauce
Prep the bread
Cut your bread into bite size cubes. Think about 1 inch pieces. If the bread is fresh, spread the cubes on a sheet pan and toast in a 300 F oven for 8 to 10 minutes, just until dry to the touch. This helps the custard soak in without turning the bottom soggy.
Make the custard and soak
Whisk together milk, a splash of cream, eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt. Pour this over the bread cubes in a big bowl and toss gently. Let the mixture rest for 15 minutes so the bread can drink up all that custard. If you’re adding extras like raisins or chocolate chips, fold them in now. I love how the raisins plump as they bake.
Bake until custardy set
Grease your casserole dish and pour in the soaked bread. Press it down lightly so you get even coverage and a few peaks on top for texture. Bake at 350 F for 40 to 50 minutes, until the center is set but still a tiny bit wobbly and the top is golden brown. If it looks like it is browning too fast, tent it loosely with foil for the last 10 minutes. When it’s done, let it rest at least 10 minutes so the custard can settle. I promise, that rest makes the slices hold together better.
If cozy casseroles are your love language, you might also enjoy this hearty dinner classic for a change of pace: Dolly’s Chicken and Stuffing Casserole. It has the same comfort vibes and makes a great family meal.
“I made this for Sunday dinner and my picky dad went back for seconds. The vanilla sauce is unreal. He asked me to make it again next weekend.”
Quick reminder as you cook: Bread Pudding in Casserole with Vanilla Sauce should look puffed and set around the edges with a soft center. That slight jiggle means tender, custardy perfection.
How to make vanilla sauce
Simple stir and simmer
While the pudding cools a bit, make the sauce. In a small saucepan, whisk together sugar, a little milk or half and half, a knob of butter, a pinch of salt, and vanilla. Warm it over medium low heat, stirring often. If you want a thicker sauce, whisk in a teaspoon of cornstarch dissolved in a little cold milk before adding it to the pot. Let it bubble gently for 2 to 3 minutes until it coats the back of a spoon. That’s it. No stress, no fancy steps.
I like to start with 1 teaspoon vanilla and add more to taste. If you have a vanilla bean or paste, this is a great time to use it. The little specks feel special. For a fun vanilla treat to make alongside this dessert, try these sweet bites: Vanilla Pudding Poppers. They’re easy and make kids happy while the pudding bakes.
Serve the sauce warm and pour it right over each scoop of bread pudding. The heat sinks into the crevices, and the flavor is soft and creamy. If you like things a bit boozy, add a splash of bourbon or rum to the sauce once it is off the heat. Totally optional. Totally good.
One more reminder of why we love it: Bread Pudding in Casserole with Vanilla Sauce gives you that wonderful contrast of textures. Crisp tips on top. Silky sauce. Custardy middle. Best of all worlds.
Storage Tips & Freezing Instructions
This dessert stores surprisingly well, which is great when you’re cooking ahead or feeding a crowd.
- Room temp: Let the casserole cool, then cover. Keep on the counter up to 4 hours.
- Fridge: Store leftovers covered for 3 to 4 days. Reheat gently in the oven at 300 F or in the microwave in short bursts. Add extra sauce if it looks dry.
- Freezer: Wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge, then warm in the oven.
- Vanilla sauce: Keep in the fridge for up to 5 days. Warm over low heat and stir in a splash of milk if it thickens too much.
- Make ahead: Assemble the bread and custard in the dish, cover, and refrigerate up to 12 hours. Bake straight from the fridge, adding a few extra minutes to the time.
When you’re cleaning up sticky sauce drips or buttery splatters, this handy guide will save your cooktop without scratches: Clean a greasy stove top without scratching. Your future self will thank you after dessert.
For busy nights, I sometimes bake, cool completely, and cut the pudding into squares for lunchbox treats. A quick warm up and it tastes freshly baked.
Tips for success
Use day old bread. Dry bread soaks better, which equals a more even custard. If your bread is fresh, toast the cubes until dry to the touch.
Balance the liquid. Too much custard makes the texture soggy. Aim for enough to saturate the bread with a little pooling at the bottom that gets absorbed during the rest period.
Season smart. A pinch of salt is essential. It rounds out the sweetness and makes the vanilla sing.
Let it rest after baking. Ten to fifteen minutes gives the custard time to finish setting. You’ll get cleaner slices and better texture.
Serve warm with sauce. The sauce melts into the nooks and crannies. Keep a little extra on the table for second pours. Bread Pudding in Casserole with Vanilla Sauce just begs for that extra spoonful.
If you love the cozy spice flavor, try baking a loaf of this to nibble on while your dessert cools: Amish Cinnamon Bread. It’s a sweet breakfast cousin to this pudding and perfect with coffee.
For me, this is also about nostalgia. It tastes like family gatherings and lazy Sunday afternoons. Bread Pudding in Casserole with Vanilla Sauce feels fancy enough for guests yet easy enough for a weeknight sweet after dinner.
Common Questions
Can I use non dairy milk?
Yes. Almond milk or oat milk both work. Use a little coconut cream or full fat oat milk to keep the sauce rich. The flavor will be slightly different but still tasty.
What bread works best?
Challah and brioche make a rich pudding. Regular sandwich bread works too. If using very soft bread, be sure to dry it in the oven first.
Do I have to add raisins?
Nope. Leave them out or swap in chocolate chips, chopped pecans, or small diced apples. Keep add ins to about 1 cup so the custard can still set.
How do I know it is done?
The edges will be set and the center will have a slight jiggle. A knife inserted near the center should come out with moist crumbs but not raw custard.
Can I double the recipe?
Yes, use a larger casserole or two medium dishes. Add a few minutes to the bake time and watch the center for doneness.
A sweet finish to your cozy bake
There you have it. A simple, satisfying Bread Pudding in Casserole with Vanilla Sauce that turns leftover bread into something special. It’s proof that everyday ingredients can feel like a celebration. If you love passing down old family favorites, you might enjoy this story packed with tradition and comfort food spirit: My grandma passed down this recipe, and we continue to make this. For more step by step guidance on this classic dessert, check out Easy Bread Pudding With Vanilla Sauce – Pastry Wishes. Warm, simple, and made to share. Ready to bake your own pan tonight?
Bread Pudding in Casserole with Vanilla Sauce
Ingredients
Method
- Cut your bread into bite-sized cubes, about 1 inch pieces.
- If using fresh bread, toast the cubes in a 300°F oven for 8 to 10 minutes until dry to the touch.
- Whisk together milk, cream, eggs, sugars, melted butter, vanilla, cinnamon, nutmeg, and salt.
- Pour this custard mixture over the bread cubes in a large bowl and toss gently.
- Let the mixture rest for 15 minutes so the bread can absorb the custard.
- If adding raisins or chocolate chips, fold them in now.
- Grease your casserole dish and pour in the soaked bread mixture, pressing it down slightly.
- Bake at 350°F for 40 to 50 minutes, until the center is set but slightly wobbly and the top is golden brown.
- Let it rest for at least 10 minutes before serving.
- In a small saucepan, whisk together sugar, milk or half-and-half, butter, a pinch of salt, and vanilla.
- Warm over medium-low heat, stirring often. If a thicker sauce is desired, whisk in cornstarch dissolved in cold milk.
- Let it bubble gently for 2 to 3 minutes until it coats the back of a spoon.
- Serve the vanilla sauce warm over each scoop of bread pudding.
- For an optional twist, add a splash of bourbon or rum to the sauce once it is off the heat.
