If using raisins, sprinkle them evenly throughout the dish.
Let the mixture sit for 10–15 minutes so the bread absorbs the custard.

Drizzle melted butter over the top.

4. Bake

Bake at 350°F (175°C) for 45–55 minutes, or until:

✔ The top is golden
✔ The center is set but still slightly soft

Remove from oven and allow it to cool for a few minutes while you prepare the sauce.

Warm Vanilla Sauce

1. Heat the Mixture

In a saucepan, whisk together:

Milk
Cream
Sugar
Cornstarch

Cook over medium heat until it begins to warm.

2. Temper the Egg

Beat the egg in a small bowl. Slowly pour a small amount of the warm milk mixture into the egg while whisking (this prevents scrambling).
Then pour the egg mixture back into the saucepan.

3. Cook the Sauce

Continue cooking on medium-low, whisking constantly, until it thickens slightly.

Remove from heat and stir in:

Butter
Vanilla extract

The sauce should be smooth, silky, and pourable.

4. Serve

Pour the warm vanilla sauce generously over the freshly baked bread pudding — just like shown in the image.

Serve warm for the best texture and flavor.

Tips for Perfect Bread Pudding

✔ Use stale bread

Dry bread absorbs custard better, creating a more luxurious texture.

✔ Don’t overbake

Bake until set but still soft in the middle. Overbaking can make it dry.

✔ Add flavor boosters

Try:

Orange zest
Rum extract
A splash of bourbon
Toasted nuts

✔ Soak the raisins

If you want extra-plump raisins, soak them in warm water, rum, or vanilla syrup for 10 minutes before using.

Variations

Chocolate Chip Bread Pudding

Replace raisins with chocolate chips for a sweeter version.

Caramel Apple Bread Pudding

Add small diced apples and caramel drizzle.

Blueberry Lemon Bread Pudding

Add fresh blueberries and a little lemon zest.

Croissant Bread Pudding

Use leftover croissants for a buttery, ultra-soft version.

How to Serve

Bread pudding is best enjoyed:

Warm from the oven
With vanilla sauce
With whipped cream
With ice cream (vanilla or butter pecan)

How to Store & Reheat

Store

Keep leftovers covered in the refrigerator for up to 4 days.

Reheat

Microwave individual portions for 20–30 seconds
Or bake at 300°F (150°C) for 10 minutes

Warm sauce can be reheated on low heat or in the microwave for 15 seconds.

Freeze

Bread pudding freezes beautifully—up to 2 months.
Thaw overnight and reheat as above.

FAQ

1. Why is my bread pudding soggy?

You may have added too much liquid or not baked it long enough. Make sure the center is set.

2. Can I make it without raisins?

Absolutely! You can leave them out or replace with chocolate chips, nuts, or dried cranberries.

3. Can I make this ahead of time?

Yes — assemble the dish, refrigerate overnight, then bake fresh the next day.

4. Which bread is best?

Brioche, challah, French bread, or croissants. Avoid overly soft sandwich bread unless dried first.

⭐ Old-Fashioned Comfort at Its Best

This bread pudding with warm vanilla sauce is everything a cozy dessert should be: creamy, comforting, nostalgic, and deeply satisfying. It’s the perfect recipe to keep in your rotation—simple enough for a weeknight treat yet special enough for holidays and gatherings.

If you try this recipe, get ready for your kitchen to smell like heaven and for everyone to ask for seconds!

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