Easy Bread Pudding with Vanilla Sauce

Bread pudding is one of those desserts that always reminds me of family gatherings. It takes simple ingredients — bread, milk, eggs, sugar — and turns them into something special. 

Warm, custardy, and flavored with vanilla, it’s a dessert that feels both homey and a little indulgent.

The first time I made bread pudding, I was surprised by how easy it was. You don’t need fancy equipment or expensive ingredients, just a loaf of day-old bread and a few pantry staples. 

This version keeps it classic with plenty of vanilla, but I’ll also show you how to add a little twist with optional tofu if you’d like a lighter, plant-based variation.

Ingredients You’ll Need

For about 8 servings:

• 6 cups day-old bread, cut into cubes (French bread or brioche works best)
• 3 cups whole milk
• 1 cup heavy cream (or use more milk if you prefer lighter)
• 4 large eggs
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• ½ teaspoon ground cinnamon (optional)
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, melted
• Optional toppings: whipped cream, ice cream, caramel sauce, or extra vanilla sauce.

How to Make Bread Pudding

Cut your bread into cubes and let it sit out for a few hours or overnight so it dries slightly. This helps the bread soak up the custard without getting soggy.

Make the Custard

In a large mixing bowl, whisk together the eggs, sugar, vanilla, cinnamon, and salt. Add the milk and cream, whisking until smooth.

Combine Bread and Custard

Place the bread cubes in a greased 9×13-inch baking dish. Pour the custard mixture evenly over the bread, making sure every piece is coated. Gently press the bread down with the back of a spoon so it absorbs the liquid.

Rest

Let the bread pudding sit for about 20–30 minutes before baking. This gives the bread time to soak up the custard for the best texture.

Bake

Preheat your oven to 350°F. Bake for 45–50 minutes, or until the pudding is golden brown on top and set in the center. It should be slightly jiggly but not runny.

Cool and Serve

Let the bread pudding cool for about 10 minutes before serving. Serve warm with whipped cream, ice cream, or a drizzle of caramel sauce.

Why You’ll Love This Recipe

This bread pudding is creamy, custardy, and packed with vanilla flavor. It’s simple to make yet feels special enough for a holiday dessert. The golden top gives a little crunch, while the inside stays soft and luscious.

And because it’s so versatile, you can enjoy it plain, dress it up with toppings, or tweak the recipe to fit your tastes (or what you have in the pantry).

Make It Yours

One of the best parts about bread pudding is how adaptable it is. If you like things a little sweeter, sprinkle chocolate chips or raisins between the bread cubes before adding the custard. For a nutty touch, add chopped pecans or walnuts. Want to make it fruity? Add sliced bananas, apples, or dried cranberries.

For a holiday twist, try adding a splash of bourbon or rum along with the vanilla. The alcohol bakes off but leaves behind incredible flavor.

And if you’re going plant-based, use the tofu option with non-dairy milk (like almond or oat milk) and skip the butter. It won’t be exactly the same, but it’ll still be creamy and satisfying.

Tips for Success

• Use day-old bread. Slightly stale bread holds up better and gives the pudding structure.
• Don’t skip the rest time. Letting the bread soak before baking ensures every bite is custardy.
• Bake until just set. You want a little jiggle in the middle — it keeps the pudding soft.
• Serve warm. Bread pudding tastes best when it’s still warm, fresh from the oven.

How to Serve

Bread pudding is incredibly versatile. Serve it warm with a drizzle of caramel or vanilla sauce for a classic touch. Top with whipped cream or a scoop of vanilla ice cream if you want something extra indulgent. It’s also delicious cold, straight from the fridge the next day.

For brunch, you can even serve bread pudding as a sweet side alongside eggs and bacon — it’s almost like a cross between French toast and dessert.

Storage

Store leftover bread pudding in the refrigerator, covered, for up to 4 days. To reheat, warm it in the microwave or in the oven at 300°F until heated through. It also freezes well — wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

A Dessert That Feels Like a Hug

Bread pudding is proof that you don’t need fancy ingredients to make something amazing. With just bread, milk, eggs, sugar, and vanilla, you get a dessert that’s creamy, cozy, and comforting. Whether you make it for a holiday, a potluck, or just a rainy afternoon, this recipe will win hearts every time.

And with the tofu option, you can even make it a little lighter or plant-based without losing that custardy goodness. It’s a dessert that adapts to your needs while staying true to its comforting roots.

So grab that leftover loaf of bread and whip up a dish that feels like home in every bite.