Classic Bread Pudding in a Casserole with Vanilla Sauce

by

Classic Bread Pudding in a Casserole with Vanilla Sauce

Why This Dessert is a Must-Try

Old-fashioned bread pudding is a beloved comfort dessert — soft, custardy, and golden on top. Baked in a casserole dish and topped with a rich vanilla sauce, it transforms leftover bread into something truly special. This dish is simple to make, endlessly customizable, and ideal for family dinners, holidays, or cozy weekends at home.

Best of all? It uses everyday ingredients you probably already have in your kitchen.

Ingredients for Bread Pudding

  • 6 cups day-old bread, cubed (French, brioche, or challah work well)
  • 2 cups milk
  • 1 cup heavy cream
  • 4 large eggs
  • ¾ cup sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup raisins or chopped nuts (optional)
  • 2 tablespoons melted butter, for drizzling

Vanilla Sauce Ingredients

  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ cup sugar
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract

How to Make Bread Pudding in a Casserole

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
  2. Layer the bread: Place cubed bread into the prepared dish. If using raisins or nuts, sprinkle them evenly over the bread.
  3. Make the custard: In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
  4. Pour custard over bread: Slowly pour the custard mixture over the bread cubes, pressing down gently to help the bread soak it all up. Let it sit for 10–15 minutes.
  5. Bake: Drizzle melted butter on top and bake for 40–50 minutes, or until golden brown and the center is set. A knife inserted should come out mostly clean.

How to Make the Vanilla Sauce

  1. In a small saucepan, whisk together milk, cream, sugar, and cornstarch.
  2. Cook over medium heat, stirring constantly, until the sauce thickens slightly (about 5–7 minutes).
  3. Remove from heat and stir in butter and vanilla extract.
  4. Let the sauce cool slightly before pouring over warm bread pudding.

Serving Suggestions

  • Warm it up: Bread pudding is best served warm, straight from the oven.
  • Top it off: Pour the vanilla sauce generously over each slice
  • Add a scoop: Want to go extra indulgent? Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips & Variations

  • Bread matters: Day-old or slightly dry bread works best — it holds up to the custard without turning mushy.
  • Add-ins: Try chocolate chips, dried cranberries, or chopped apples for seasonal flair.
  • Make ahead: Assemble the pudding the night before, cover, and refrigerate. Bake when ready.

Storage & Reheating

  • Refrigerate: Store leftovers in the fridge for up to 4 days.
  • Reheat: Microwave individual portions or warm in the oven at 300°F until heated through.
  • Freeze: Bread pudding freezes well! Wrap tightly and freeze for up to 2 months. Thaw and reheat before serving.

Final Thoughts

Bread Pudding in a Casserole with Vanilla Sauce is the definition of homemade comfort. Whether you’re making it to use up extra bread or to impress at a dinner party, this dessert hits all the right notes — sweet, spiced, creamy, and nostalgic. One bite, and it just might become your new go-to dessert!

Leave a Comment