Golden, spiced, and irresistibly comforting, The Best Bread Pudding is a timeless treat made with everyday ingredients and classic flavors.
This easy dessert or indulgent breakfast features warm cinnamon, creamy custard, and a velvety sauce that brings each bite to life.
Key Ingredients That Make The Best Bread Pudding Shine
- French bread – Slightly stale and crusty, it soaks up the custard beautifully without turning mushy.
- Eggs – The backbone of the custard, binding everything together with richness.
- Sugar – Adds sweetness to the custard and the sauce for perfect balance.
- Milk & heavy cream – A duo that creates the luscious, creamy texture in every bite.
- Vanilla extract – Infuses warm, aromatic depth into both the pudding and sauce.
- Cinnamon & nutmeg – These cozy spices turn simple ingredients into a comforting classic.
- Butter – Adds richness to the sauce, rounding out the flavor with smooth decadence.
- Flour – Slightly thickens the sauce for that perfect drizzle-worthy consistency.
How to Make It: The Best Bread Pudding Steps to Savor
Start by cubing a hearty loaf of French bread and letting it soak in a rich mixture of eggs, cream, milk, sugar, vanilla, and warm spices. After a short soak, the mixture is poured into a baking dish and baked until golden and set.
While it bakes, make the creamy vanilla sauce by whisking together sugar, cream, flour, and butter until smooth and thickened. Finish it off with a splash of vanilla and drizzle generously over the warm pudding.
Warm Notes & Variations: Tips for The Best Bread Pudding Experience
Day-old or slightly stale bread holds its shape better and allows for optimal custard absorption—fresh bread can lead to a soggier texture. Letting the bread soak thoroughly before baking ensures the inside stays creamy without drying out.
For a flavor twist, add raisins or chopped pecans to the bread mixture before baking. Prefer a boozy edge? A splash of bourbon or rum in the sauce adds a grown-up touch without overpowering the classic taste.
If you’re craving a fruitier version, diced apples or pears work wonderfully stirred into the mix for texture and brightness.
Keep It Fresh: Storing and Reheating Your Bread Pudding
To store leftovers, let the bread pudding cool completely, then cover and refrigerate for up to four days. The sauce can be stored separately in an airtight container and reheated gently on the stovetop or microwave.
Bread pudding reheats well—just warm individual portions in the microwave for 30–60 seconds. For a crispier top, reheat in a 350°F oven for about 10 minutes. It also freezes beautifully; wrap slices tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Best Bread Pudding with Vanilla Sauce
Ingredients
Pudding:
- 1 1/2 cups heavy cream
- 1/2 teaspoon nutmeg
- 2 teaspoons vanilla extract
- 1 16 oz loaf French bread
- 1 teaspoon ground cinnamon
- 1 1/2 cups whole milk
- 5 large eggs
- 1 cup granulated sugar
Vanilla Sauce:
- 1 cup heavy cream
- 4 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
Instructions
- Preheat your oven to 350°F. Prepare a 9″x13″ baking pan by coating it with non-stick cooking spray. Slice the French bread into cubes approximately 1 to 2 inches in size and place them in a large mixing bowl. In a separate bowl, vigorously whisk together the milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg until homogenous. Gently pour this custard over the bread cubes, stir carefully to distribute the mixture evenly, and allow it to rest for 20 minutes so the bread can absorb the liquid thoroughly. Transfer the soaked bread mixture into the prepared baking dish and bake for 50 to 60 minutes, or until the center is firmly set.
- To prepare the sauce, combine the sugar, flour, and cream in a small saucepan, whisking until smooth. Introduce the butter and heat over medium flame until the butter has fully melted and the mixture comes to a gentle boil. Continue whisking until the sauce slightly thickens, then remove from heat and incorporate the vanilla extract.
