Go Back

Bread Pudding in Casserole with Vanilla Sauce

A cozy and simple dessert that transforms stale bread into a delightful bread pudding topped with a silky vanilla sauce.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 cups cubed bread (white, brioche, challah, or leftover rolls) Slightly stale bread is preferred.
  • 2 cups milk Whole milk is recommended.
  • 1/2 cup heavy cream A mix of milk and cream gives richness.
  • 4 large eggs Use large eggs for best results.
  • 3/4 cup granulated sugar Regular granulated sugar for sweetness.
  • 1/4 cup brown sugar Adds caramel notes.
  • 1/2 cup butter, melted Brings a cozy flavor.
  • 2 teaspoons vanilla extract Real vanilla extract is preferred.
  • 1 teaspoon cinnamon Warm spice that enhances flavor.
  • 1/4 teaspoon nutmeg Optional, for added spice.
  • 1 pinch salt Balances the sweetness.
  • 1 cup raisins or other add-ins Optional; can use chocolate chips or chopped nuts.
For the Vanilla Sauce
  • 1/2 cup granulated sugar
  • 1/2 cup milk or half-and-half To keep the sauce rich.
  • 1 tablespoon butter
  • 1 pinch salt
  • 1 teaspoon vanilla extract Adjust to taste.
  • 1 teaspoon cornstarch (optional) For a thicker sauce.

Method
 

Preparation of Bread
  1. Cut your bread into bite-sized cubes, about 1 inch pieces.
  2. If using fresh bread, toast the cubes in a 300°F oven for 8 to 10 minutes until dry to the touch.
Making the Custard
  1. Whisk together milk, cream, eggs, sugars, melted butter, vanilla, cinnamon, nutmeg, and salt.
  2. Pour this custard mixture over the bread cubes in a large bowl and toss gently.
  3. Let the mixture rest for 15 minutes so the bread can absorb the custard.
  4. If adding raisins or chocolate chips, fold them in now.
Baking
  1. Grease your casserole dish and pour in the soaked bread mixture, pressing it down slightly.
  2. Bake at 350°F for 40 to 50 minutes, until the center is set but slightly wobbly and the top is golden brown.
  3. Let it rest for at least 10 minutes before serving.
Making the Vanilla Sauce
  1. In a small saucepan, whisk together sugar, milk or half-and-half, butter, a pinch of salt, and vanilla.
  2. Warm over medium-low heat, stirring often. If a thicker sauce is desired, whisk in cornstarch dissolved in cold milk.
  3. Let it bubble gently for 2 to 3 minutes until it coats the back of a spoon.
Serving
  1. Serve the vanilla sauce warm over each scoop of bread pudding.
  2. For an optional twist, add a splash of bourbon or rum to the sauce once it is off the heat.

Notes

This dessert can be made ahead of time and stores well. Assemble and refrigerate up to 12 hours before baking. Leftovers can be kept in the fridge for 3 to 4 days or frozen for up to 2 months.