Name: Bread Pudding in Casserole with Vanilla Sauce
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 cups cubed day-old bread (French or brioche works well); 4 large eggs; 2 cups whole milk; 1 cup heavy cream; 1 cup granulated sugar; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup raisins or chocolate chips (optional); 2 cups whole milk; 1/2 cup granulated sugar; 3 large egg yolks; 2 tablespoons cornstarch; 1 tablespoon unsalted butter; 1 teaspoon vanilla extract

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This warm, comforting Bread Pudding in Casserole with Vanilla Sauce is a classic dessert that I love to make for cozy gatherings or whenever I want a simple, satisfying sweet treat. The bread turns soft and custardy after baking in a casserole dish, and the luscious vanilla sauce adds a creamy finish that complements the pudding perfectly.

Ingredients

For the Bread Pudding:

8 cups cubed day-old bread (French or brioche works well)

4 large eggs

2 cups whole milk

1 cup heavy cream

1 cup granulated sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon salt

½ cup raisins or chocolate chips (optional)

For the Vanilla Sauce:

2 cups whole milk

½ cup granulated sugar

3 large egg yolks

2 tablespoons cornstarch

1 tablespoon unsalted butter

1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole dish.

Spread the cubed bread evenly in the casserole dish. Sprinkle raisins or chocolate chips on top if using.

In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth.

Pour the custard mixture evenly over the bread cubes, pressing lightly to soak all the bread. Let it sit for 10-15 minutes to absorb the liquid.

Bake uncovered for 45-50 minutes, until the top is golden brown and the pudding is set in the center.

While the pudding bakes, prepare the vanilla sauce: heat the milk in a medium saucepan over medium heat until hot but not boiling.

In a bowl, whisk together sugar, egg yolks, and cornstarch until pale and smooth.

Slowly whisk about ½ cup of the hot milk into the egg mixture to temper the eggs.

Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly until thickened and coating the back of a spoon (about 5-7 minutes).

Remove from heat and stir in butter and vanilla extract.

Serve the warm bread pudding with generous spoonfuls of vanilla sauce.

Servings and timing

This recipe makes 8 servings. It takes about 15 minutes to prepare and around 50 minutes to bake, for a total time of 1 hour and 5 minutes.

Variations

I sometimes like to add nuts such as chopped pecans or walnuts for extra crunch. Using different breads like challah or sourdough can add unique flavors. For a dairy-free option, I substitute coconut milk and a non-dairy cream alternative. If I want a twist, I swap raisins for dried cranberries or add a splash of bourbon to the custard for a richer taste.

Storage/Reheating

I store leftover bread pudding covered in the refrigerator for up to 3 days. To reheat, I warm it gently in the oven at 325°F (160°C) for about 15 minutes or until heated through. The vanilla sauce can be reheated on the stove over low heat, stirring frequently to prevent curdling. This dessert also freezes well; I wrap individual portions tightly and thaw overnight before reheating.

FAQs

Can I use fresh bread instead of day-old bread?

Day-old bread works best because it soaks up the custard without becoming too mushy. If I only have fresh bread, I toast it lightly to dry it out before using.

Can I make this recipe ahead of time?

Yes, I often assemble the bread pudding the night before, cover it, and refrigerate overnight. Then I bake it fresh the next day.

What if I don’t have heavy cream?

I substitute extra whole milk or use half-and-half if I don’t have heavy cream on hand. It still turns out creamy, just a bit lighter.

Can I make the vanilla sauce vegan?

To make a vegan vanilla sauce, I replace the milk with a plant-based alternative and use cornstarch to thicken. I omit the egg yolks and use vanilla-flavored coconut cream for richness.

How do I know when the bread pudding is done?

The pudding is done when the top is golden brown and the center is set — it should not jiggle when gently shaken.

Conclusion

This bread pudding in casserole with vanilla sauce is one of my favorite comforting desserts. It’s simple to prepare yet feels special enough for holidays or weekend treats. The custardy texture combined with the creamy vanilla sauce creates a dessert I keep coming back to. Whether for family dinners or casual gatherings, this classic recipe never disappoints.

Recipe:

Bread Pudding in Casserole with Vanilla Sauce

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A warm, comforting bread pudding baked in a casserole dish, featuring soft, custardy bread and served with a luscious homemade vanilla sauce, perfect for cozy gatherings or simple indulgence.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole dish.
Spread the cubed bread evenly in the casserole dish. Sprinkle raisins or chocolate chips on top if using.
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth.
Pour the custard mixture evenly over the bread cubes, pressing lightly to soak all the bread. Let it sit for 10-15 minutes to absorb the liquid.
Bake uncovered for 45-50 minutes, until the top is golden brown and the pudding is set in the center.
While the pudding bakes, prepare the vanilla sauce: heat the milk in a medium saucepan over medium heat until hot but not boiling.
In a bowl, whisk together sugar, egg yolks, and cornstarch until pale and smooth.
Slowly whisk about ½ cup of the hot milk into the egg mixture to temper the eggs.
Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly until thickened and coating the back of a spoon (about 5-7 minutes).
Remove from heat and stir in butter and vanilla extract.
Serve the warm bread pudding with generous spoonfuls of vanilla sauce.