Bread pudding is the ultimate comfort food, and this 30-Minute Perfect Bread Pudding with Vanilla Sauce is guaranteed to impress. Imagine sinking your spoon into a rich, custardy base, dotted with pillowy soft bread cubes and a drizzle of silky smooth vanilla sauce. It’s a dessert that’s equal parts decadent and nostalgic, and it’s about to become your new go-to treat.
Growing up, my grandmother would make bread pudding for special occasions, and the aroma of it baking in the oven would fill the entire house. There was something so soothing and comforting about that familiar scent, and each bite would transport me back to her cozy kitchen. Now, I’m excited to share this recipe with you, so you can experience that same sense of joy and indulgence.
What sets this bread pudding apart is the perfect balance of flavors and textures. The custard base is made with a touch of vanilla and a hint of cinnamon, which perfectly complements the soft, pillowy bread. And the homemade vanilla sauce? It’s the crowning glory, adding an extra layer of velvety sweetness that takes this dish to new heights.
Why This Recipe Is Guaranteed to Impress 💫
This 30-Minute Perfect Bread Pudding with Vanilla Sauce is a true showstopper for a few key reasons. First, the flavor profile is simply out of this world. The custard base is rich and creamy, with a subtle sweetness that perfectly balances the richer notes of the bread and vanilla sauce.
But it’s not just about the taste – the texture is also a game-changer. The bread cubes soak up the custard, creating a soft, pillowy center, while the top layer develops a delightful golden-brown crust. And the vanilla sauce? It’s like a silky smooth blanket, enveloping each bite in pure indulgence.
What’s more, this recipe is incredibly easy to prepare, making it the perfect dessert for busy weeknights or last-minute gatherings. With just a few simple steps, you can have this decadent treat ready to serve in under an hour. It’s the kind of recipe that will have your guests raving, but without the hours of work in the kitchen.
Ingredients
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
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The key ingredient in this recipe is the bread itself. While you can use any type of day-old bread, we recommend using a sturdy, crusty loaf like sourdough or French bread. The chewier texture of these breads helps to create that perfect, pillowy center in the final dish.
Another important component is the custard base. The combination of whole milk, heavy cream, and eggs creates a rich, velvety texture that coats each piece of bread. The touch of vanilla and cinnamon adds depth of flavor, while the salt helps to balance the sweetness.
Instructions
- Prepare the Bread: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray. Arrange the cubed bread in the prepared dish, making sure the pieces are in an even layer.
- Make the Custard: In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined. Pour the custard mixture evenly over the bread, making sure all the pieces are coated. Gently press down on the bread to help it absorb the custard.
- Bake the Bread Pudding: Bake the bread pudding for 35-40 minutes, or until the center is set and the top is golden brown. Insert a toothpick into the center – it should come out clean when the pudding is done. Allow the bread pudding to cool for 10-15 minutes before serving.
- Make the Vanilla Sauce: While the bread pudding is baking, prepare the vanilla sauce. In a medium saucepan, combine 1 cup of heavy cream, 1/2 cup of granulated sugar, and 2 teaspoons of vanilla extract. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the sugar has dissolved and the sauce has thickened slightly, about 5-7 minutes.
- Serve and Enjoy: Scoop the warm bread pudding into individual serving bowls and drizzle the homemade vanilla sauce over the top. Optionally, you can garnish with a sprinkle of cinnamon or a dollop of whipped cream. Savor every bite of this indulgent, comforting dessert.
Timing Overview
• Cook time: 35-40 minutes
• Chill time: 10-15 minutes
• Baking time: 35-40 minutes
• Sauce Prep time: 5-7 minutes
• Total Time: 30 minutes
Nutritional Information
Nutritional information is an estimate per serving, based on 8 servings.
• Protein: 9 g
• Sodium: 272 mg
• Carbohydrates: 52 g
• Fat: 24 g
• Fiber: 1 g
From Classic to Creative: Variation Ideas 🍴
Ideas to Style Your Plate Like a Pro 🍽️
How to Keep This Recipe from Going Wrong? 🔍
Leftover Storage Hacks for This Recipe 📚
• Freezing: You can freeze the baked bread pudding for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil, or place it in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
• Reheating: To reheat, place the bread pudding in a baking dish and warm it in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also reheat individual servings in the microwave for 1-2 minutes, stirring halfway.
FAQs
Can I use fresh bread instead of day-old bread?
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While you can use fresh bread, we recommend using day-old or stale bread for the best texture. Fresh bread will become too soggy when soaked in the custard. The slightly drier texture of day-old bread helps it better absorb the custard, resulting in a soft, pillowy center.
How can I make this recipe gluten-free?
To make a gluten-free version, simply substitute the day-old bread with gluten-free bread cubes. You may need to adjust the liquid ratio slightly, as gluten-free breads can absorb more moisture. Start by adding the custard mixture a little at a time, and be sure not to overcrowd the baking dish.
Can I make this recipe ahead of time?
Yes, you can prepare the bread pudding in advance. Assemble the dish, cover it, and refrigerate it for up to 24 hours before baking. This allows the bread to fully soak up the custard. When ready to bake, simply remove the dish from the fridge and pop it in the oven. You may need to add a few extra minutes to the baking time if the dish is chilled.
How do I know when the bread pudding is done?
The bread pudding is done when the center is set and the top is golden brown. Insert a toothpick into the center – it should come out clean when the pudding is fully baked. Additionally, the edges of the dish should be bubbling and the custard should have a smooth, creamy texture.
Can I make the vanilla sauce in advance?
Yes, you can prepare the vanilla sauce up to 3 days in advance. Simply store it in an airtight container in the refrigerator. When ready to serve, gently reheat the sauce over low heat, stirring occasionally, until warmed through. This allows you to have the sauce ready to drizzle over the warm bread pudding.
From Our Stove to Your Table 🍴
This 30-Minute Perfect Bread Pudding with Vanilla Sauce is a true labor of love, and I hope it brings you the same sense of comfort and indulgence that it does for me. Whether you’re serving it for a special occasion or simply treating yourself on a cozy night in, this recipe is guaranteed to impress.
So go ahead, dig in and savor every last bite. And don’t forget to add a generous drizzle of that silky smooth vanilla sauce – it’s the perfect finishing touch that takes this dish to the next level. Enjoy, my friends!
From our stove to your table, we hope this recipe brings you and your loved ones endless joy and satisfaction. Bon appétit!
🍞 30-Minute Perfect Bread Pudding with Vanilla Sauce
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray. Arrange the cubed bread in the prepared dish, making sure the pieces are in an even layer.
- In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined. Pour the custard mixture evenly over the bread, making sure all the pieces are coated. Gently press down on the bread to help it absorb the custard.
- Bake the bread pudding for 35-40 minutes, or until the center is set and the top is golden brown. Insert a toothpick into the center – it should come out clean when the pudding is done. Allow the bread pudding to cool for 10-15 minutes before serving.
- While the bread pudding is baking, prepare the vanilla sauce. In a medium saucepan, combine 1 cup of heavy cream, 1/2 cup of granulated sugar, and 2 teaspoons of vanilla extract. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the sugar has dissolved and the sauce has thickened slightly, about 5-7 minutes.
- Scoop the warm bread pudding into individual serving bowls and drizzle the homemade vanilla sauce over the top. Optionally, you can garnish with a sprinkle of cinnamon or a dollop of whipped cream. Savor every bite of this indulgent, comforting dessert.
