Last winter, during one of those rare, lazy Sunday afternoons, I found an old index card tucked inside my mother’s recipe box—yellowed, slightly stained, and scribbled in her handwriting. It was titled simply: “Bread Pudding – Sweet & Simple.” It turns out to be Bread Pudding In Casserole With Vanilla Sauce.

That was enough to pull me into the kitchen, apron tied, heart full. Back when my children were little and the snow would pile up on the porch, I’d make this bread pudding to warm us from the inside out. The scent of vanilla and cinnamon drifting through the house would always bring everyone to the table before I even called them.

These days, I’m retired from teaching, and my kitchen has become my classroom. My “students” are now readers, fellow home cooks, and curious bakers like you. Making bread pudding again in my quiet kitchen, I’m reminded that the simplest recipes often carry the deepest comfort. This version is a little more refined—French bread, warm spices, a silky vanilla sauce—but still humble and soothing. It’s one of those desserts that feels like a hug: warm, soft in the center, a bit crisp on top, and absolutely satisfying.

It’s not just about using up day-old bread. It’s about bringing a sense of tradition to the table. Whether you serve it after a family meal or enjoy a square with coffee on a chilly morning, this bread pudding is meant to be shared—and remembered.

Short Description

A warm, comforting casserole-style bread pudding made with custardy spiced milk and finished with a silky homemade vanilla sauce—simple, nostalgic, and perfect for any occasion.

Key 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
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter, melted

For the Vanilla Sauce:

1 cup milk
1/2 cup heavy cream
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon butter
1 teaspoon vanilla extract

Tools Needed

9×13-inch baking dish

Large mixing bowls

Medium saucepan

Whisk

Measuring cups and spoons

Rubber spatula

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or nonstick spray.

Step 2: Make the Custard Mixture
In a large bowl, whisk together the milk, eggs, granulated sugar, vanilla extract, cinnamon, and salt until smooth. Stir in the melted butter until fully combined.

Step 3: Assemble the Pudding
Place the cubed bread evenly into the greased baking dish. Pour the custard mixture over the bread, pressing down gently with a spatula to help the bread absorb the liquid. Let it rest for 10 minutes so the custard soaks in.

Step 4: Bake the Pudding
Bake the pudding uncovered for 45 to 50 minutes. The top should be golden and slightly crisp, and the center should feel firm when gently pressed. If the top browns too quickly, tent loosely with foil in the last 10 minutes.

Step 5: Make the Vanilla Sauce
While the pudding bakes, prepare the sauce. In a medium saucepan, whisk together the milk, cream, sugar, and cornstarch until smooth.

Cook over medium heat, stirring constantly, until the sauce thickens and begins to bubble gently—about 5 to 7 minutes. Remove from heat and stir in butter and vanilla extract until smooth and glossy.

Step 6: Serve
Spoon the warm pudding into bowls or onto plates and drizzle with generous amounts of vanilla sauce. Serve warm for best flavor and texture.

Why You’ll Love This Recipe

Rich & comforting: Soft on the inside, crisp on top, and draped in creamy sauce

Budget-friendly: A great way to use up leftover bread

Simple ingredients: Pantry staples, nothing fancy

Customizable: Add raisins, nuts, or a dash of nutmeg

Perfect for any occasion: Cozy family dessert or make-ahead treat for guests

Mistakes to Avoid & Solutions

Mistake 1: Using fresh bread
Fresh bread won’t soak up the custard properly.
Solution: Use bread that’s at least a day or two old, or lightly toast fresh bread cubes in the oven at 300°F for 10–12 minutes.

Mistake 2: Overbaking
This can lead to a dry pudding with rubbery eggs.
Solution: Check at 45 minutes. The center should be just set, and a knife should come out clean with a few moist crumbs.

Mistake 3: Skipping the soaking time
Without this, the custard doesn’t fully saturate the bread.
Solution: Always let the assembled pudding sit for at least 10 minutes before baking.

Mistake 4: Sauce too runny or lumpy
This happens if the sauce isn’t stirred continuously.
Solution: Stir constantly and use medium heat. If it lumps, strain it through a fine mesh sieve.

Mistake 5: Serving cold from the fridge
Cold pudding loses its texture and flavor.
Solution: Always warm it slightly before serving, either in the oven or microwave.

Serving and Pairing Suggestions

Serve warm with a generous drizzle of vanilla sauce

Dust with powdered sugar or add fresh berries for a pop of color

Pair with a scoop of vanilla or cinnamon ice cream

Enjoy with black coffee or a hot chai latte

Serve family-style at brunch, or plated with sauce for a more elegant dinner dessert

Storage and Reheating Tips

Refrigerate: Cover leftovers and refrigerate for up to 4 days

Freeze: Wrap tightly in foil and store in a freezer bag for up to 2 months

Reheat (oven): Warm slices at 300°F for 15–20 minutes

Reheat (microwave): Heat individual portions for 1 minute on medium power

Reheat sauce: Warm gently on stovetop or in microwave, stirring frequently

FAQs

1. Can I make this bread pudding ahead of time?
Yes! Assemble it the night before, cover, and refrigerate. Bake fresh the next day for best results.

2. Can I use plant-based milk?
Absolutely. Almond, oat, or soy milk can replace dairy in both the pudding and sauce, though texture may vary slightly.

3. What kind of bread works best?
French bread and brioche are ideal. Avoid overly soft sandwich bread unless it’s toasted first.

4. How do I know when the pudding is done?
The top should be golden and slightly crisp, and the center set—test with a knife or press gently to check.

5. Can I double the vanilla sauce?
Yes—and I often do! Just double each ingredient and follow the same method.

Tips & Tricks

Toast your bread cubes for extra texture and flavor

Add a splash of bourbon or rum to the sauce for a grown-up twist

Sprinkle chopped pecans or raisins into the bread before baking

Use whole milk for a richer custard

Whisk the eggs separately before adding to avoid streaks in the custard

Recipe Variations

Chocolate Chip Bread Pudding:
Add 1 cup of semi-sweet chocolate chips to the bread before baking. Serve with chocolate sauce or the vanilla version.

Apple-Cinnamon Version:
Add 1 cup diced, peeled apples sautéed in a little butter and cinnamon. Reduce sugar in the custard slightly to balance the natural sweetness.

Savory Twist:
Omit sugar and vanilla in the custard. Add sautéed onions, spinach, cheese, and herbs. Great for breakfast or brunch!

Dairy-Free Version:
Use almond milk and dairy-free butter. For the sauce, use coconut cream and a bit of cornstarch to thicken.

Pumpkin Bread Pudding:
Replace 1 cup of milk in the custard with 1 cup canned pumpkin puree. Add 1/2 teaspoon nutmeg and 1/2 teaspoon allspice for warmth.

Final Thoughts

No fuss, no frills—just a baking dish, a few pantry staples, and a recipe soaked in tradition. Every time I make this bread pudding, I feel like I’m bringing a piece of my family’s story to life. It reminds me that comfort doesn’t come from complexity. It comes from food that feels familiar, dishes that make you slow down and take a breath.

This isn’t just dessert. It’s memory. It’s warmth. It’s a way to make even the gloomiest days feel golden. And I hope when you pull your own casserole out of the oven, that same sense of contentment washes over you too. Bake it for yourself, or share it with those who need a little extra sweetness today. Either way, this one’s meant to be passed down.

Bread Pudding In Casserole With Vanilla Sauce

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

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
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
For the Vanilla Sauce:
1 cup milk
1/2 cup heavy cream
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon butter
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the Oven
Set oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.

Step 2: Make the Custard Mixture
Whisk milk, eggs, sugar, vanilla, cinnamon, and salt in a large bowl. Stir in melted butter.

Step 3: Assemble the Pudding
Spread bread cubes evenly in the dish. Pour custard over and press gently to soak. Let sit 10 minutes.

Step 4: Bake the Pudding
Bake uncovered for 45–50 minutes until golden and set. Cover with foil if browning too quickly.

Step 5: Make the Vanilla Sauce
In a saucepan, whisk milk, cream, sugar, and cornstarch. Cook over medium heat, stirring, until thickened (5–7 mins). Remove from heat, stir in butter and vanilla.

Step 6: Serve
Spoon warm pudding onto plates and drizzle with vanilla sauce. Serve immediately.