Bread pudding in a casserole with vanilla sauce is a classic dessert that brings comfort and warmth to any table. Made with simple pantry staples, this dish transforms day-old bread into a rich, creamy, and indulgent dessert that’s perfect for family dinners, holiday celebrations, or a cozy night in.
Why You’ll Love This Recipe
- A great way to use up leftover bread.
- Simple ingredients, yet a deeply satisfying dessert.
- The creamy vanilla sauce elevates this dish to a decadent treat.
- Easy to customize with your favorite add-ins like raisins, nuts, or chocolate chips.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Day-old bread (e.g., French bread, brioche, or challah)
- Eggs
- Milk
- Heavy cream
- Granulated sugar
- Vanilla extract
- Cinnamon
- Nutmeg (optional)
- Butter
- Brown sugar
Vanilla Sauce
- Heavy cream
- Granulated sugar
- Egg yolks
- Vanilla extract
Directions
- Prepare the bread: Cut or tear the bread into bite-sized cubes. Arrange the pieces in a greased casserole dish.
- Make the custard: In a large mixing bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg. Pour the custard mixture over the bread, ensuring every piece is soaked. Let it sit for 20–30 minutes to absorb.
- Bake the pudding: Preheat the oven and bake the casserole until the top is golden brown and the custard is set.
- Prepare the vanilla sauce: In a saucepan, heat cream and sugar over medium heat until warm. In a separate bowl, whisk egg yolks. Slowly temper the yolks by adding a small amount of the warm cream mixture while whisking constantly. Gradually add the yolk mixture back into the saucepan. Cook until slightly thickened, then stir in vanilla extract.
- Serve: Drizzle the warm vanilla sauce over individual servings of bread pudding.
Servings and Timing
- Servings: 8–10 servings
- Preparation Time: 15 minutes
- Baking Time: 45–50 minutes
- Total Time: About 1 hour
Variations
- Add-ins: Incorporate raisins, dried cranberries, chopped nuts, or chocolate chips for extra flavor.
- Bread options: Use croissants or cinnamon rolls for a richer dessert.
- Spices: Experiment with allspice or cardamom for a unique flavor profile.
- Caramel sauce: Substitute vanilla sauce with a homemade or store-bought caramel sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Bread pudding can be frozen. Wrap individual portions tightly in plastic wrap and store in a freezer-safe container for up to 2 months.
- Reheating: Warm in the microwave or oven, adding a splash of milk or cream to maintain moisture.
FAQs
1. Can I use fresh bread instead of day-old bread?
Yes, but day-old bread absorbs the custard better, giving the pudding a richer texture.
2. What type of bread is best for bread pudding?
Brioche, challah, or French bread are ideal due to their sturdy texture and mild flavor.
3. How do I know when the bread pudding is done baking?
It’s done when the top is golden and the center is set but still slightly jiggly.
4. Can I make this recipe ahead of time?
Yes, assemble the casserole and refrigerate it overnight. Bake fresh the next day.
5. Can I make the vanilla sauce ahead of time?
Yes, store the prepared sauce in the refrigerator for up to 3 days. Reheat gently before serving.
6. Can I make this dessert dairy-free?
Substitute dairy milk and cream with almond milk, coconut milk, or oat milk, and use a plant-based butter alternative.
7. How do I prevent the bread pudding from drying out?
Ensure the bread is fully soaked in the custard and cover the dish with foil for the first 30 minutes of baking.
8. Can I use flavored extracts in place of vanilla?
Yes, almond or rum extract can add a unique twist to the flavor.
9. Can I omit the vanilla sauce?
While optional, the vanilla sauce adds a luxurious touch. You can replace it with whipped cream or ice cream.
10. What’s the best way to serve bread pudding?
Serve warm with the vanilla sauce drizzled generously over the top for the ultimate comfort dessert.
Conclusion
Bread Pudding in Casserole with Vanilla Sauce is a timeless recipe that combines simplicity and indulgence. Whether served as a dessert or a decadent brunch option, it’s a dish that evokes fond memories and satisfies sweet cravings. With endless variations and easy preparation, this recipe is sure to become a staple in your kitchen.
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Bread Pudding in Casserole with Vanilla Sauce
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Description
This bread pudding is rich, warm, and custardy, baked to perfection in a casserole dish. Served with a creamy vanilla sauce, it’s the ultimate comfort dessert that’s perfect for family gatherings or a cozy evening treat.
Ingredients
For the Bread Pudding:
- 6 cups (about 12 slices) day-old bread, cubed (e.g., brioche, challah, or French bread)
- 3 cups (750 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (75 g) raisins (optional)
- 2 tablespoons unsalted butter, melted
For the Vanilla Sauce:
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
Instructions
Prepare the Bread Pudding:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or nonstick spray. - Prepare the Bread:
Place the cubed bread into the prepared casserole dish. If using raisins, scatter them evenly over the bread. - Make the Custard Mixture:
In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg (if using). Mix until smooth and well combined. - Assemble the Pudding:
Pour the custard mixture evenly over the bread cubes, pressing gently to ensure the bread absorbs the liquid. Drizzle the melted butter over the top. - Bake:
Let the bread sit for 10 minutes to soak, then bake for 40–45 minutes, or until the top is golden brown and the center is set. Remove from the oven and let cool slightly.
Prepare the Vanilla Sauce:
- Heat the Base:
In a small saucepan, combine the heavy cream, milk, and sugar. Cook over medium heat, stirring until the sugar dissolves, and the mixture is hot but not boiling. - Thicken the Sauce:
Stir in the vanilla extract and the cornstarch slurry. Cook for another 2–3 minutes, stirring constantly, until the sauce thickens slightly. Remove from heat and whisk in the butter for a silky finish.
Serve:
- Cut the bread pudding into squares and drizzle the warm vanilla sauce over each serving. Enjoy immediately!
Notes
- For added flavor, try mixing in chocolate chips or chopped nuts with the bread.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- If you prefer a boozy twist, add 1–2 tablespoons of rum or bourbon to the vanilla sauce.