Bread Pudding with Vanilla Sauce

Ok, bread pudding was not something I ate in my house growing up. In fact, I’d only really eat it when we’d go to the Old Country Buffet – anyone else remember that restaurant? I don’t think that they’re around anymore, but they had a really delicious bread pudding that I loved! So, I taught myself how to make and then took it up a notch to make it EVEN BETTER.

This recipe uses a cinnamon brioche bread cut into cubes, is topped with a crunchy cinnamon streusel. Then of course, you need a sauce… so I added a deliciously creamy sweet vanilla sauce that just pulls everything together.

At first, I was HOOKED. It hit all of the right notes – sweet, creamy, indulgent – dare I say perfection in a bowl?! It took me back in the most perfect way!

Now I topped mine with a little ice cream on top – because let’s be clear, ice cream makes everything better and the juxtaposition between the warm bread pudding sauce, the chewy bread, and the cold ice cream – whewww!! It takes this classic dessert from an old fashioned recipe to the modern ages. 

So, whether you’re making this for a special occasion or just because you need a little comfort food, it’s bound to become one of your favorite desserts that the whole family will love. 

• Cinnamon Brioche bread (stale is best) – Brioche is a rich, buttery bread that’s perfect for soaking up all that creamy custard without turning to mush. Stale bread works best because it absorbs the liquid better. If you don’t have brioche, challah or French bread are great alternatives.
• Heavy cream – Heavy cream is what gives the custard its silky, luxurious texture. It’s the backbone of any good bread pudding, adding richness and a little indulgence.
• Whole milk – While heavy cream is rich, whole milk lightens the custard just enough to keep it from being too dense. The combo of cream and milk is essential for a creamy custard that still has a bit of fluffiness.
• Salted butter – Butter brings that classic comfort flavor to this dish. The melted butter helps keep everything moist and adds an extra layer of richness to both the custard and the bread.
• Ground cinnamon and Nutmeg – Cinnamon is key to adding warmth and spice to the custard. It pairs perfectly with the vanilla and gives the pudding a cozy, comforting flavor.
• Vanilla extract – Vanilla is the star of the show here, infusing the custard with its sweet, floral notes. We’re also using it in the vanilla sauce, so be sure to use a good-quality vanilla extract for the best flavor.
• Large eggs – Eggs are what bind the custard together. They thicken the mixture as it bakes, transforming it into that soft, set texture we love.

Vanilla Cream Sauce:

• Heavy cream – Again, we’re leaning on heavy cream to give the vanilla sauce its richness and silky texture. You want that sauce to be smooth and velvety when you pour it over your bread pudding.
• Half and Half – this lightens up the sauce, so it doesn’t feel too heavy when paired with the bread pudding. You can also use whole milk instead.
• Sugar – The sugar brings the right level of sweetness to the sauce. It balances the flavors without overpowering the delicate taste of the vanilla beans.
• Salted butter – Butter in the sauce adds richness and helps create that melt-in-your-mouth texture when it mixes with the warm bread pudding.
• Cornstarch – Cornstarch thickens the sauce just enough to give it that perfect consistency—pourable but not too runny.
• Vanilla bean paste – This is where the vanilla flavor really shines. The vanilla beans add a natural, deep flavor that elevates the whole dish. You can substitute with vanilla extract, but vanilla bean paste gives the sauce a richer, more intense vanilla flavor.

Substitutions and Variations

What’s amazing about a bread pudding recipe like this one is that it’s a blank canvas. Let’s talk about a few ways to jazz it up:

• Add fresh fruit: Throw in some berries, apples, or even dried fruit like raisins or apricots before baking. You could even turn this into an apple bread pudding for some fall vibes.
• Switch up the sauce: If you’re feeling adventurous, try swapping the vanilla sauce for a rich caramel or even a bourbon-spiked or rum sauce. That little kick of flavor makes a big difference.
• Sprinkle in nuts: Almonds, pecans, or walnuts add a satisfying crunch and an extra layer of flavor.
• Chocolate drizzle: A warm chocolate sauce poured over this warm bread pudding is basically dessert heaven.

At the end of the day, it’s all about what you and your family love, so feel free to experiment and make this great recipe your own!

How to make Bread Pudding with Vanilla Sauce

Step 1: Preheat the oven to 350 degrees F. Grease a 9×13 baking dish or 12-inch round cast iron skillet with cooking spray. Cut the brioche bread into one inch cubes and set aside.

Step 2: In a large bowl, combine milk, heavy cream, melted butter, eggs, cinnamon, nutmeg, and vanilla extract.

Step 3: Mix together the cinnamon streusel. Add cinnamon, brown sugar, flour, and a pinch of kosher salt to a small bowl. Whisk together and then pour in melted butter and mix until the texture resembles wet sand.

Step 4: Add the bread cubes to the prepared pan and pour the custard on top, mixing around to ensure that all of the bread is coated. Then add the streusel on top. Bake for 40-45 minutes, until the bread looks puffy and golden brown.

Step 5: While the bread pudding is baking, prepare the vanilla sauce. Add heavy cream, milk, sugar, and butter to a small saucepan over medium low heat. Once the butter has melted, warm for 5 minutes (do not boil). Combine cornstarch and 2 tbsp of milk in a small bowl to create a slurry. Add to the pan and whisk everything together. Once the mixture begins to thicken, about 5-7 minutes, remove from heat and add vanilla bean paste and kosher salt.

Step 6: Pour the vanilla sauce over the bread pudding.

Foolproof Tips for the Best Bread Pudding

• Don’t Overbake: Bake until the center is just set and the edges are golden. Overbaking dries out the pudding. You can also stick a knife in the center of the bread pudding – if it comes out clean or with just a few crumbs, it’s done!
• Choose the Right Bread: Use day-old or stale brioche or challah. Stale bread absorbs the custard better without becoming mushy. I’ve never used sliced/loaf white bread so I would stick to brioche or challah.
• Cut Bread Evenly: Cube the bread into uniform sizes to ensure even soaking and baking.
• Let It Rest: Allow the pudding to cool slightly before serving to let the custard set.

Fresh out of the oven, bread pudding with a scoop of vanilla ice cream or butter pecan ice cream is exceptionally delicious. The cold ice cream melts into the warm bread and it is just irresistibly delicious! A dollop of chantilly cream or a sprinkle of powdered sugar can also add a simple yet elegant finishing touch.

Fresh fruit, such as sliced strawberries or berries, can lighten the dessert. You can also pair with a cup of coffee, spiced chai, or a glass of sweet wine, like Moscato or Port, to round out all of those flavors.