Bread Pudding in Casserole with Vanilla Sauce. This delightful dessert combines the rich, comforting flavors of bread pudding with a luscious vanilla sauce that will have everyone asking for seconds. Whether you’re serving it as a cozy family dessert or bringing it to a holiday gathering, this recipe is sure to become a favorite.

Imagine soft, custardy bread pudding baked to golden perfection, drizzled with a creamy, sweet vanilla sauce. The contrast of textures and the depth of flavors make each bite a heavenly experience. Plus, it’s incredibly easy to make with ingredients you probably already have on hand.

Bread Pudding in Casserole with Vanilla Sauce: A Todd Wilbur-Inspired Summary

Experience the ultimate comfort dessert with our Bread Pudding in Casserole with Vanilla Sauce. This easy-to-make recipe transforms simple pantry staples into a decadent, crowd-pleasing treat. The creamy custard-soaked bread and the rich vanilla sauce create a delightful harmony of flavors that will warm your heart and satisfy your sweet tooth.

Bread pudding is the perfect way to use up leftover bread, turning it into a luxurious dessert. The addition of the homemade vanilla sauce elevates it to a new level of deliciousness, making it a must-try for dessert lovers.

Family Favorite: An Exciting Story

One chilly winter evening, I decided to make this Bread Pudding in Casserole with Vanilla Sauce for my family. The house was filled with the irresistible aroma of cinnamon and vanilla as it baked. My husband and kids couldn’t wait to dig in, and the moment they took their first bites, they were hooked. Now, this dessert has become a staple in our home, especially during the holidays. It’s a comforting, sweet treat that brings us all together.

Why This Bread Pudding in Casserole with Vanilla Sauce?

Comforting Classic: Warm, custardy bread pudding with a creamy vanilla sauce.
Easy to Make: Simple ingredients and straightforward preparation.
Crowd-Pleaser: Perfect for family gatherings and holiday celebrations.
Versatile: Can be customized with your favorite add-ins like raisins or chocolate chips.
Great for Leftovers: A delicious way to use up day-old bread.

How to Make Bread Pudding in Casserole with Vanilla Sauce

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish.
Prepare the Bread Pudding:
- Spread the cubed bread evenly in the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the egg mixture over the bread cubes, making sure all the bread is soaked. If using raisins, sprinkle them evenly over the top.
- Let the mixture sit for about 10 minutes to allow the bread to absorb the custard.
Bake:
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Prepare the Vanilla Sauce:
- In a medium saucepan, combine the milk, cream, and sugar. Heat over medium heat until it begins to simmer.
- In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
- Gradually whisk the hot milk mixture into the egg yolk mixture to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens and coats the back of a spoon.
- Remove from heat and stir in the butter and vanilla extract until smooth.
Serve:
- Let the bread pudding cool slightly before serving. Serve warm, drizzled with the vanilla sauce.

Tips

Stale Bread: Using slightly stale bread helps it absorb the custard better.
Resting Time: Allowing the bread to soak in the custard before baking ensures a moist pudding.
Reheat: Warm leftovers in the oven or microwave before serving.

Substitutions and Variations

Add-Ins: Mix in chocolate chips, dried cranberries, or chopped nuts.
Dairy-Free: Use almond milk and coconut cream instead of dairy milk and cream.
Flavor Twist: Add a splash of bourbon or rum to the custard for a boozy twist.

Make a Healthier Version

Low-Fat: Use skim milk and light cream.
Sugar Substitute: Replace granulated sugar with a natural sweetener like Stevia.
Whole Grain: Use whole-grain bread for added fiber.

And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other recipes:

Frequently Asked Questions

Can I use fresh bread instead of day-old bread? Yes, but day-old bread absorbs the custard better, giving a richer texture.

Can I make this recipe ahead of time? Yes, you can assemble the bread pudding and refrigerate it overnight. Bake it when you’re ready to serve.

How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze bread pudding? Yes, freeze it without the sauce. Thaw in the refrigerator and reheat in the oven before serving.

What can I use instead of raisins? Dried cranberries, chopped dates, or chocolate chips are great alternatives.

Can I make the vanilla sauce in advance? Yes, make it ahead and store it in the refrigerator. Reheat gently before serving.

Is there a substitute for heavy cream? You can use half-and-half or a mixture of milk and butter.

How can I make the bread pudding less sweet? Reduce the amount of sugar in the custard mixture to your taste.

Can I use non-dairy milk for the sauce? Yes, almond milk or soy milk can be used.

What if I don’t have vanilla extract? Use a vanilla bean or vanilla paste for a more intense flavor.