Bread pudding is one of those timeless desserts that feels both cozy and elegant.

The custard-soaked bread turns golden and crisp on the outside while staying soft and creamy inside.

Topped with warm vanilla sauce, it’s a dessert that never disappoints.

Why You’ll Love This Recipe

This bread pudding is rich, creamy, and comforting.

It makes use of stale bread, reducing waste and creating flavor-packed bites.

The vanilla sauce adds a velvety finish that takes it to the next level.

It’s perfect for holidays, dinner parties, or even a casual family dessert.

What You’ll Need (Ingredient Highlights)

Stale brioche or challah bread gives the pudding its rich texture.

Milk, sugar, and butter form the custard base.

Cinnamon adds warmth, while vanilla enhances the aroma.

The sauce is made with cream, brown sugar, and cornstarch for thickness.

A splash of bourbon or rum in the sauce is optional but adds depth.

Pro Tips Before You Start

Use day-old bread—it absorbs custard better than fresh bread.

Let the bread soak in the custard before baking for best texture.

Check doneness by inserting a knife—it should come out clean.

The sauce thickens quickly, so whisk constantly when adding the cornstarch slurry.

How to Make Bread Pudding

Step 1 – Prep the pan

Preheat oven to 350°F (175°C).

Lightly grease an 8-inch square baking dish.

Step 2 – Make the custard base

Heat milk, sugar, butter, cinnamon, and salt in a saucepan until butter melts.

Cool for 10 minutes.

Step 3 – Assemble the pudding

Place cubed bread into the prepared dish.

Whisk eggs and vanilla into the cooled milk mixture, then pour over the bread.

Let soak 20–30 minutes.

Step 4 – Bake

Bake for 40–45 minutes until golden and set.

Cool slightly before serving.

Step 5 – Prepare the vanilla sauce

Heat milk, cream, brown sugar, and butter until steaming.

Mix cornstarch with water (or bourbon/rum), then whisk into the hot mixture until thickened.

Stir in vanilla.

Step 6 – Serve

Drizzle warm sauce over bread pudding before serving.

What to Serve It With

Enjoy on its own with vanilla sauce.

Pair with fresh berries for brightness.

Add a scoop of vanilla ice cream for indulgence.

Variations / Substitutions

Use croissants or French bread instead of brioche.

Swap cinnamon for nutmeg or cardamom.

Add raisins, chocolate chips, or toasted nuts to the bread mixture.

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 4 days.

Warm individual servings in the microwave or oven before serving.

Freeze baked pudding (without sauce) for up to 2 months.

FAQs

Can I make bread pudding ahead of time?
Yes, you can assemble it, refrigerate overnight, then bake the next day.

Can I use fresh bread instead of stale bread?
Yes, but lightly toast it first so it holds up to the custard.

Is the sauce necessary?
It’s optional, but the vanilla sauce makes it extra delicious.

Can I make this recipe alcohol-free?
Yes, just dissolve the cornstarch in water instead of bourbon or rum.

Can I double this recipe for a larger crowd?
Yes, simply use a larger dish and adjust baking time as needed.

What other sauces go well with bread pudding?
Caramel, chocolate, or even fruit compote are excellent choices.

Final Thoughts

This bread pudding is the definition of comfort food.

The custard-soaked bread, warm spices, and creamy vanilla sauce make it unforgettable.

It’s simple enough for everyday enjoyment, yet special enough for celebrations.

The Boat Shed Kitchen

Bread Pudding

Warm, comforting, and rich, this bread pudding is made with buttery brioche or challah and baked until golden. Topped with a silky vanilla sauce, it’s the perfect dessert for cozy nights or holiday gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8

Calories: 280

Ingredients Method Notes

Ingredients

  

For the Bread Pudding:

• 6 cups stale brioche or challah bread cut into 2-inch cubes
• 2 cups whole milk 480 mL
• ½ cup granulated sugar 100 g
• 3 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• 3 large eggs
• 1 tablespoon pure vanilla extract

For the Vanilla Sauce:

• 1 cup whole milk 240 mL
• 1 cup heavy cream 240 mL
• ½ cup packed light brown sugar 110 g
• 2 tablespoons unsalted butter
• 2 tablespoons cornstarch
• ¼ cup water bourbon, or rum (for dissolving cornstarch)
• 1 tablespoon vanilla extract or vanilla bean paste
• Pinch of fine sea salt optional

Method

 

1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.
2. Heat milk, sugar, butter, cinnamon, and salt until butter melts. Let cool 10 minutes.
3. Arrange cubed bread in dish.
4. Whisk eggs and vanilla into milk mixture, then pour over bread. Rest 20–30 minutes.
5. Bake 40–45 minutes until golden and set. Cool slightly.
6. For sauce: Heat milk, cream, brown sugar, and butter until steaming.
7. Dissolve cornstarch in water or bourbon, whisk into hot mixture until thickened. Stir in vanilla.
8. See full steps with tips & photos → https://theboatshedcafe.com/bread-pudding/

Notes

• Stale bread works best because it absorbs the custard mixture more evenly.
• The vanilla sauce can be made ahead and refrigerated—just reheat gently before serving.
• Add raisins, chocolate chips, or pecans for extra texture.