If you’re craving a warm, comforting dessert that feels like a hug on a plate, this Vanilla Bread Pudding Recipe is about to become your new favorite. It takes simple, humble ingredients—stale bread, rich cream, eggs, and fragrant vanilla—and transforms them into a creamy, custardy delight with a golden, slightly crisp top. Whether it’s a cozy night in or you want to impress guests with a nostalgic classic, this Vanilla Bread Pudding Recipe hits all the right notes: creamy, sweet, and utterly satisfying.
Ingredients You’ll Need
The beauty of this Vanilla Bread Pudding Recipe lies in its simplicity. Each ingredient plays a crucial role, from lending creaminess and sweetness to adding depth and subtle spice, making the final pudding absolutely irresistible.
- 2 cups milk: Adds creaminess without overpowering, balancing the richness of the cream.
- 1 cup heavy cream: Brings lusciousness and a silky texture to the custard.
- 1/2 cup granulated sugar: Sweetens the pudding perfectly without cloying.
- 1 tablespoon vanilla extract: The heart of the recipe, infusing warm, aromatic flavor throughout.
- 4 large eggs: Provide structure and richness, essential for that custard base.
- 1/2 teaspoon ground cinnamon: A subtle spice that adds warmth and complexity.
- 1/4 teaspoon salt: Enhances all the flavors, keeping sweetness in check.
- 5 cups cubed stale bread: The perfect base; stale bread soaks up custard wonderfully without turning mushy.
- 1/4 cup unsalted butter, melted: Drizzled on top to create a golden, slightly crisp finish.
- 1/2 cup raisins (optional): Adds little bursts of natural sweetness and texture that some love.
How to Make Vanilla Bread Pudding Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). This ensures it’s nice and ready when the pudding mixture is set, helping everything bake evenly and develop that beautiful golden crust.
Step 2: Warm the Dairy
In a saucepan over medium heat, combine the milk and heavy cream. Heat until just hot—no need to boil. Stir occasionally to keep the mixture from scorching. This warm base is what will soak into the bread and bind everything together.
Step 3: Mix the Custard
Remove the warmed milk and cream from the heat. In a large bowl, whisk together sugar, vanilla extract, eggs, cinnamon, and salt until smooth and homogenous. This mixture is the luscious custard at the heart of the dish.
Step 4: Temper the Eggs
Slowly pour the hot milk and cream into the egg mixture, whisking continuously. This prevents the eggs from scrambling and ensures a silky custard that will soak the bread perfectly.
Step 5: Soak the Bread
Add the cubed stale bread to the custard, gently stirring to coat every piece. Let the bread soak for about 10 minutes, stirring occasionally so each cube absorbs the custard fully, resulting in a creamy yet textured pudding.
Step 6: Prepare for Baking
Grease a 9×9-inch baking dish with butter or non-stick spray to prevent sticking. Pour the soaked bread mixture into the dish, spreading it out evenly to ensure uniform baking.
Step 7: Add the Finishing Touches
Drizzle the melted butter over the top—this creates the coveted golden crust as it bakes. If you’re a fan of a little extra sweetness and texture, sprinkle raisins evenly across the pudding’s surface.
Step 8: Bake to Perfection
Place your dish in the oven and bake for 45 to 50 minutes. You’re aiming for a golden brown top and a custard that’s just set—test with a knife inserted into the center; it should come out clean. Let it cool slightly before serving to allow the pudding to firm up a bit.
How to Serve Vanilla Bread Pudding Recipe
Garnishes
A dusting of powdered sugar or a light drizzle of caramel or vanilla sauce can elevate this simple dessert beautifully. Whipped cream or a scoop of vanilla ice cream adds that perfect creamy contrast to the warm pudding.
Side Dishes
This Vanilla Bread Pudding Recipe pairs wonderfully with fresh fruit like sliced berries or orange segments. For brunch, consider serving it alongside crispy bacon or a fresh green salad to balance sweetness with savory.
Creative Ways to Present
Try serving individual portions in ramekins for a charming look, or top the pudding with toasted nuts for crunch and added depth. For a rich twist, add a splash of bourbon or rum sauce when serving to impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vanilla Bread Pudding in an airtight container in the refrigerator for up to 3 days. The pudding actually tastes even better the next day as the flavors meld.
Freezing
If you want to keep it longer, this pudding freezes well. Wrap tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat portions gently in the microwave or warm in a low oven covered loosely with foil. Avoid overheating to keep it creamy and prevent drying out.
FAQs
Can I use fresh bread instead of stale bread?
Yes, but fresh bread will absorb the custard more quickly and may become mushy. To mimic stale bread, you can dry fresh bread cubes in the oven for a few minutes before using.
What type of bread works best in this recipe?
Sturdy breads like French bread, brioche, or challah are perfect because they soak up the custard without disintegrating, giving you that ideal texture.
Can I add other mix-ins besides raisins?
Absolutely! Chopped nuts, chocolate chips, or dried fruits like cranberries or cherries make tasty additions that complement the vanilla flavor beautifully.
Is this recipe gluten-free?
The traditional recipe uses wheat bread, but you can substitute gluten-free bread to make it suitable for a gluten-free diet. Just make sure the bread is slightly dried out.
How do I know when the bread pudding is done baking?
The pudding is ready when the top is golden and a knife inserted into the center comes out clean. The custard should be set but still moist and creamy inside.
Final Thoughts
This Vanilla Bread Pudding Recipe is one of those timeless desserts that feels like a warm invitation to slow down and savor life’s simple pleasures. From the first spoonful to the last, it delivers buttery, sweet comfort wrapped in creamy custard and soft bread. Trust me, once you try it, it’ll be a staple in your recipe collection, perfect for cozy evenings or special gatherings alike.
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Vanilla Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Vanilla Bread Pudding is a comforting dessert made with cubed stale bread soaked in a rich custard of milk, heavy cream, eggs, vanilla, and cinnamon. Baked until golden and topped with melted butter and optional raisins, it’s a warm, nostalgic treat perfect for any occasion.
Ingredients
Custard Mixture
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Other Ingredients
- 5 cups cubed stale bread
- 1/4 cup unsalted butter, melted
- 1/2 cup raisins (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread pudding.
- Heat milk and cream: In a medium saucepan, combine the milk and heavy cream and heat over medium heat until hot but not boiling, stirring occasionally to prevent scorching.
- Remove from heat: Once hot, remove the milk and cream mixture from the heat.
- Mix eggs and sugar: In a large bowl, whisk together the granulated sugar, vanilla extract, eggs, ground cinnamon, and salt until smooth and fully combined.
- Combine hot milk with egg mixture: Slowly pour the hot milk and cream into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Add bread cubes: Add the cubed stale bread to the custard mixture and gently stir to coat all the bread evenly.
- Soak bread: Let the bread soak for about 10 minutes, stirring occasionally to ensure full absorption of the custard.
- Prepare baking dish: Grease a 9×9-inch baking dish with butter or non-stick spray to prevent sticking.
- Transfer mixture: Pour the soaked bread custard into the prepared baking dish and spread it out evenly.
- Add melted butter: Drizzle the melted unsalted butter evenly over the top of the pudding mixture.
- Add raisins if using: Sprinkle raisins evenly over the top of the pudding for added sweetness and texture.
- Bake: Bake for 45-50 minutes in the preheated oven until the top is golden brown and a knife inserted in the center comes out clean.
- Cool: Remove from the oven and let the bread pudding cool for 10-15 minutes before serving to allow it to set.
Notes
- Using stale bread is essential as it will better absorb the custard without becoming mushy.
- Raisins are optional but add a nice contrast of sweetness and texture.
- For extra flavor, sprinkle a little nutmeg or orange zest into the custard mixture.
- Serve warm with cream or ice cream for a delightful dessert.
- Ensure the custard mixture isn’t too hot when mixing with eggs to avoid scrambling.
