Old Fashioned Bread Pudding with Vanilla Sauce

Our homemade bread pudding recipe with creamy vanilla sauce always satisfies when you’re craving a classic comfort food dessert. Perfect for family dinners or cozy weekends.

Course: Dessert ; Cuisine: American ; PREP TIME: 20 minutes ; COOK TIME: 40 minutes ; TOTAL TIME: 1 hour
SERVINGS: 9  ; CALORIES: 442 kcal

Ingredients

For the bread pudding

• 4 eggs
• 2 cups whole milk
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 6 cups day old bread cubes

For the sauce:

• 1/2 cup unsalted butter, (1 stick)
• ⅔ cup granulated sugar
• 2 tablespoons corn syrup, such as Karo brand
• 1 cup heavy cream
• 1 tablespoon vanilla extract
• ¼ teaspoon salt

Instructions

For the bread pudding:

1. Preheat your oven to 350 degrees F. Grease a 9×9 baking dish with nonstick spray or butter and set aside.
2. In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg.
3. Add the bread cubes to the bowl and toss to combine.
4. Spoon the bread cubes into your prepared baking dish in a single layer, and pour any excess egg mixture over top.
5. Bake for 40-45 minutes, or until golden browned on top and set in the middle.

For the sauce:

1. Melt the butter in a saucepan over Medium heat.
2. Add the sugar and Karo syrup, and whisk until combined.
3. Add the heavy cream, vanilla, and salt, and whisk to combine.
4. Turn the heat to High and quickly bring the mixture to a boil.
5. Reduce the heat back down to Medium-low and allow the mixture to simmer for 10 minutes, stirring occasionally.
6. Remove from heat and pour over the baked bread pudding.

Notes

• For best results, use day-old or slightly stale bread.
• We like using a slightly sweet bread made with eggs, such as brioche or challah for this recipe. You can also use a baguette, French or Italian bread, or any leftover bread you need to use up.
• You can use half and half in place of the milk in the bread pudding mixture for a denser pudding.
• The sauce will thicken as it simmers, and thicken even more as it cools.
• Store leftover bread pudding tightly covered in the refrigerator for 2-3 days.
• See the blog post for additional tips and variations.

Nutritional Estimate

• Serving: 1slice | Calories: 442kcal | Carbohydrates: 46g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 136mg | Sodium: 302mg | Potassium: 194mg | Fiber: 2g | Sugar: 30g | Vitamin A: 899IU | Vitamin C: 0.2mg | Calcium: 148mg | Iron: 2mg
  Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.