Bread Pudding with Vanilla

The smell of cinnamon and vanilla drifting from the oven always stops me in my tracks. I first made bread pudding on a rainy Sunday when I had half a loaf of brioche staring at me from the counter, going slightly stale. My grandmother used to say that bread pudding was invented by people who knew better than to waste good bread, and I've come to believe she was right about most things.

Last winter, I made this for friends who dropped by unexpectedly after a long week. We stood around the kitchen island in our socks, eating it straight from the baking dish while rain tapped against the windows. Something about sharing warm, custard-soaked bread turns strangers into family faster than almost anything else I know.

Ingredients

• Day-old bread: Sturdy bread like brioche or French holds up beautifully to the custard without turning mushy, so plan ahead or let fresh bread sit out overnight
• Whole milk and cream: The combination creates that silky, rich texture that makes bread pudding feel indulgent rather than just soft bread
• Eggs: Room temperature eggs incorporate more smoothly into the custard, so pull them out about twenty minutes before you start
• Cinnamon and nutmeg: Freshly grated nutmeg makes a surprising difference that people notice but cant quite place
• Raisins: Soaking them in warm water or bourbon for ten minutes plumps them up so theyre little jewels throughout the pudding

Instructions

Get your oven ready:

Preheat to 350°F and butter a 9x13 baking dish thoroughly, getting into the corners where custard loves to stick

Build the foundation:

Spread your bread cubes evenly in the dish and scatter raisins across the top if you're using them

Whisk the magic:

Combine milk, cream, eggs, sugar, melted butter, vanilla, spices, and salt until the sugar dissolves completely

Let it rest:

Pour the custard over the bread and press down gently with your hands, then let it sit for ten minutes so every cube drinks in the liquid

Bake until golden:

Bake for forty to forty-five minutes until the top is golden and the center jiggles slightly like set gelatin

Start the sauce:

While the pudding bakes, melt butter in a small saucepan and whisk in flour, cooking for a minute or two until it bubbles but stays pale

Build the base:

Gradually whisk in milk and cream, add sugar and salt, then cook for about five minutes until it coats the back of a spoon

Temper the egg:

Whisk your egg yolk in a small bowl, then slowly add a few spoonfuls of hot sauce before pouring it all back into the pan

Finish with vanilla:

Remove from heat, stir in vanilla extract, and keep warm until you're ready to serve

Save

My youngest daughter asked if we could have bread pudding for breakfast the next day, and I realized that sometimes the line between dessert and comfort food is beautifully blurry. We ate it warm, watching steam rise into the morning light, and decided that rules about appropriate breakfast foods were mostly meant to be broken anyway.

Choosing Your Bread

Brioche and challah are my go-to choices because their buttery richness stands up so well to the custard. A sourdough or French bread works beautifully too, giving you a slightly tangy contrast to the sweet sauce. Whatever you choose, let it sit out overnight or cube it and dry it in a low oven for about twenty minutes—stale bread absorbs the custard like a sponge instead of dissolving into mush.

Make It Ahead

You can assemble the entire pudding up to eight hours before baking and keep it covered in the refrigerator. The bread will continue absorbing the custard, which some people argue makes it even better. Just add five minutes to the baking time if you're baking it cold from the fridge. The sauce reheats gently over low heat with a splash of cream to bring it back to life.

Serving Ideas

A scoop of vanilla ice cream melting into the warm sauce creates layers of temperature that make this feel extra special. Fresh berries add tartness and brightness that cuts through all that richness. A dusting of powdered sugar right before serving makes it look like something from a bakery window.

• Whipped cream spiked with a little bourbon takes this over the top
• Toast some pecans or walnuts and sprinkle them on for crunch
• A pinch of sea salt on top highlights all the vanilla and caramel notes

Save

There's something deeply satisfying about turning yesterday's bread into today's comfort, especially when it involves this much vanilla and cinnamon. It's the kind of dessert that makes people linger at the table long after the plates are empty.

Recipe FAQs

→ What type of bread is best for this dish?

Day-old French bread or brioche work best due to their texture and ability to absorb the custard without becoming mushy.

→ Can I add any dried fruit to this dish?

Yes, raisins are traditional, but dried cranberries or chopped pecans can be used as flavorful alternatives.

→ How do I make sure the pudding is soft in the center?

Bake until the pudding is golden and set but still slightly soft in the middle, usually 40–45 minutes at 350°F (175°C).

→ What’s the secret to a smooth warm vanilla sauce?

Cook the sauce gently while stirring to avoid lumps, temper the egg yolk with a few spoonfuls of hot sauce before combining, and finish with vanilla extract.

→ Can this dish be prepared ahead of time?

Yes, you can prepare it in advance and reheat leftovers gently in the microwave before serving.

→ Are there any variations to this dish?

Try soaking raisins in bourbon or rum for added depth, or mix different bread types like brioche with challah to vary the texture and flavor.