Bread Pudding in Casserole with Vanilla Sauce

Why You’ll Love This Recipe

This bread pudding recipe is incredibly easy to make and uses basic pantry ingredients, making it an ideal way to reduce food waste by using day-old bread. The combination of warm cinnamon-spiced custard soaked into bread cubes and the creamy vanilla sauce creates a delightful balance of textures and flavors. It’s a nostalgic dessert that’s both satisfying and elegant enough to impress guests.

Ingredients

For the Bread Pudding:

• 6 cups cubed day-old bread (French bread or brioche)

• 4 cups milk

• 4 large eggs

• 1 cup granulated sugar

• 1 tablespoon vanilla extract

• ½ teaspoon cinnamon

• ¼ teaspoon salt

• 2 tablespoons unsalted butter, melted

For the Vanilla Sauce:

• 1 cup milk

• ½ cup heavy cream

• ¼ cup sugar

• 1 tablespoon cornstarch

• 1 tablespoon butter

• 1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease a casserole dish generously with butter.

2. Place the cubed bread in the prepared casserole dish.

3. In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, salt, and melted butter until well combined.

4. Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure the bread absorbs the liquid. Let it sit for about 15 minutes to soak.

5. Bake the bread pudding uncovered for 45-50 minutes, or until the top is golden brown and the custard is set.

6. While the bread pudding bakes, prepare the vanilla sauce: In a medium saucepan, combine milk, heavy cream, sugar, and cornstarch. Whisk continuously over medium heat until the mixture thickens and begins to bubble.

7. Remove from heat and stir in butter and vanilla extract until smooth.

8. Serve the warm bread pudding with a generous drizzle of the vanilla sauce.

Servings and Timing

This recipe serves approximately 8 people.
Preparation time: 20 minutes
Soaking time: 15 minutes
Baking time: 45-50 minutes
Total time: About 1 hour 15 minutes

Variations

• Add raisins, dried cranberries, or chopped nuts to the bread pudding for extra texture and flavor.

• Swap cinnamon for nutmeg or pumpkin spice for a seasonal twist.

• Use almond or coconut milk instead of regular milk for a dairy-free alternative.

• Mix in chocolate chips or swirl caramel sauce into the custard for a richer dessert.

• For a fruitier version, layer sliced apples or pears within the bread cubes before baking.

Storage/Reheating

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 1-2 minutes or warm the entire casserole in a 325°F (160°C) oven for 15-20 minutes. Store the vanilla sauce separately in the fridge and reheat gently on the stove or in the microwave before serving.

FAQs

What type of bread is best for bread pudding?

Day-old French bread, brioche, or challah work best because they absorb the custard well without becoming too mushy.

Can I make bread pudding ahead of time?

Yes, you can assemble it the day before, keep it covered in the fridge, and bake it the next day.

Is it possible to freeze bread pudding?

Yes, bake the pudding first, then freeze it in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

Can I use gluten-free bread?

Absolutely. Use your favorite gluten-free bread, but be aware it may change the texture slightly.

What can I substitute for heavy cream in the vanilla sauce?

You can use half-and-half or whole milk, but the sauce may be less rich and creamy.

How do I know when the bread pudding is done baking?

The pudding should be set in the center and golden on top. A knife inserted should come out mostly clean.

Can I add other spices besides cinnamon?

Yes, nutmeg, allspice, or pumpkin pie spice can be great alternatives or additions.

Is bread pudding supposed to be sweet or savory?

This classic recipe is sweet, but there are also savory bread pudding versions using cheese and herbs.

Can I use a different sweetener instead of sugar?

Yes, you can substitute with honey, maple syrup, or a sugar alternative, but the flavor and texture may vary.

What is the best way to serve bread pudding?

Bread pudding is best served warm with vanilla sauce, whipped cream, or a scoop of ice cream.

Conclusion

Bread pudding in casserole with vanilla sauce is a timeless, comforting dessert that makes the most of simple ingredients and day-old bread. Its creamy texture, warm spices, and rich vanilla sauce make it an irresistible treat for any occasion. Whether you’re feeding a crowd or craving a cozy homemade dessert, this recipe is sure to satisfy.

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