Bread Pudding in Casserole with Vanilla Sauce is my answer to weeknight dessert cravings when I want cozy and homemade but not fussy. It transforms leftover bread into something warm, custardy, and deeply satisfying. If you’ve got milk, eggs, and a casserole dish, you’re basically halfway there already. The vanilla sauce is silky, sweet, and takes the whole thing from simple to special. I’ll walk you through everything, with easy tips so it turns out great every time.
What you need to make this recipe
Ingredients
- Day old bread or slightly stale bread, about 10 to 12 cups cubed. Brioche, challah, French bread, or a sturdy white loaf work best.
- Milk and cream: I like whole milk plus a splash of heavy cream for extra richness.
- Eggs: They make the custard set and keep it tender.
- Sugar: Granulated for the custard, and a little brown sugar for depth.
- Butter: Melted for the pudding, plus more for greasing the dish.
- Vanilla: Pure vanilla extract for both the custard and the sauce.
- Spices: Cinnamon and a pinch of nutmeg for warmth.
- Salt: A small pinch to balance the sweetness.
- Raisins or add-ins like chocolate chips or chopped nuts, optional but recommended.
Equipment
- Casserole dish around 9 by 13 inches, or a deep 2.5 to 3 quart baking dish
- Mixing bowls, whisk, and a saucepan
- Measuring cups and spoons
Need a classic bread twist to serve with cozy meals too? This skillet cornbread with a buttery crust is a great side if you’re planning a comfort food night.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Bread Pudding in Casserole with Vanilla Sauce is a keeper: fast to prep with no weird tricks. Bread Pudding in Casserole with Vanilla Sauce is my answer to weeknight dessert cravings when I want cozy and homemade but not fussy. It transforms leftover…
How to make bread pudding with vanilla sauce
Prep and soak
Start by buttering your casserole dish generously. Cut the bread into hearty cubes and pile it in the dish. If the bread is fresh, leave the cubes out for 15 minutes to dry a little. In a large bowl, whisk together milk, cream, eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth. Pour this custard over the bread and use your hands or a spatula to press the bread down so everything gets soaked. Let it sit for 15 to 20 minutes so the custard can really soak in.
Bake until golden
Heat the oven to 350 F. Sprinkle the top with a bit of extra sugar for a light crunch, then bake for 40 to 50 minutes. You want the edges to be puffed and golden and the center to look set but still soft. If the top browns too fast, tent loosely with foil during the last 10 minutes. While it bakes, make the vanilla sauce so it’s ready to pour.
This step is where the magic happens. Bread Pudding in Casserole with Vanilla Sauce has that perfect contrast of toasty edges and a custardy middle. If you ever loved bakery bread pudding but were unsure about making it, this method is simple and forgiving.
I made this for a family movie night and it disappeared in minutes. The custard soaked perfectly and the vanilla sauce tasted like melted ice cream. This recipe made me feel like a baking pro without any stress.
Into family style casseroles like I am? Check out this cozy tuna casserole pasta bake for another easy, crowd pleasing bake that feeds a group.
How to make vanilla sauce
Vanilla sauce sounds fancy, but if you can whisk, you can make it. In a small saucepan, whisk together sugar and a small pinch of salt with milk or half and half. Warm over medium heat until steaming, not boiling. In a bowl, whisk an egg yolk or two with a spoonful of warm milk to temper it, then slowly whisk this back into the saucepan. Keep whisking and cook a few minutes until the sauce thickens slightly. Pull off the heat and stir in butter and vanilla extract. The sauce should coat the back of a spoon. If it seems thin, let it sit a few minutes and it will thicken more as it cools.
Taste and adjust. If you prefer extra sweetness, add a teaspoon more sugar. If you love strong vanilla flavor, add an extra half teaspoon. And if you want a lighter sauce, you can swap some milk for water and it will still be lovely.
Love vanilla desserts? You might also enjoy my favorite vanilla cake with strawberry filling or these festive vanilla snowman cupcakes when you need a sweet project.
Variations
Chocolate chip swirl: Fold in a cup of chocolate chips before baking for a melty, gooey finish. You can even drizzle a little chocolate sauce on top along with the vanilla sauce if you’re feeling extra.
Raisin and rum vibes: Soak raisins in a splash of rum or warm water for 10 minutes. Stir into the bread before baking. The subtle flavor is classic and cozy.
Apple cinnamon: Toss diced apples with a little sugar and cinnamon, then mix into the bread. This one makes the house smell like a bakery and goes beautifully with the sauce.
Lemon berry: Fold in fresh or frozen blueberries, then add a bit of lemon zest to the custard. The citrus makes everything pop and keeps it from feeling heavy.
Dairy light: Use all milk and skip the cream, or try a creamy oat or almond milk. It will still set nicely, especially if you let the bread soak a few extra minutes.
If you enjoy fruit bakes, this bright and retro baked pineapple casserole is a sweet side that pairs well with ham or roasted chicken, and it scratches the same comfort itch as pudding.
Tips for success
- Use sturdy bread: Soft sandwich bread can get mushy. Brioche, challah, French, or ciabatta hold up well.
- Dry is your friend: Day old bread absorbs more custard. If your bread is fresh, toast cubes in a low oven for 10 minutes.
- Let it soak: Give the bread at least 15 minutes to drink up the custard before baking for the best texture.
- Balance sweetness: Taste the vanilla sauce and adjust sugar or vanilla to match your pudding and your mood.
- Check for doneness: The center should jiggle slightly but not look watery. Insert a knife near the center; it should come out with soft custard but not raw egg.
- Serve warm: The sauce should hit warm pudding so it melts in. Save leftovers in the fridge and reheat gently with a splash of milk.
- Make ahead: Assemble the pudding and refrigerate for up to 8 hours. Bake straight from the fridge, adding a few extra minutes.
Common Questions
Can I make Bread Pudding in Casserole with Vanilla Sauce ahead of time?
Yes. Assemble the pudding, cover, and chill up to 8 hours. Bake when ready. Warm the sauce just before serving or make it up to 2 days ahead and refrigerate in a sealed jar.
What bread works best?
Brioche and challah are dreamy because they are rich and sturdy. French bread works great too. Avoid very soft sliced bread unless you dry or toast it first.
How do I store leftovers?
Cover and refrigerate for 3 to 4 days. Reheat portions in the microwave with a splash of milk or in the oven at 325 F covered with foil until warmed through.
Can I freeze bread pudding?
Yes, wrap tightly and freeze up to 2 months. Thaw in the fridge overnight and warm in the oven at 325 F. Make fresh vanilla sauce for serving.
Is the sauce the same as custard?
It is similar, but thinner and pourable. It is basically a quick vanilla custard that you can spoon over the warm pudding.
Ready to spoon into the good stuff
Warm, tender, and just the right kind of nostalgic, Bread Pudding in Casserole with Vanilla Sauce is the dessert I make when I want comfort without a fuss. You can keep it classic or try apple cinnamon, chocolate chip, or raisin and rum. If you want more cozy bakes for the table, take a peek at this creamy potatoes au gratin casserole or this festive no bake gingerbread cheesecake for the holidays.
For more inspiration and techniques, I like this clear guide from Easy Bread Pudding With Vanilla Sauce – Pastry Wishes and the crowd favorite method in Best Bread Pudding with Vanilla Sauce Recipe. If you enjoy savory comfort too, you might love this hearty ground beef and potatoes casserole or a sweet side like grilled pineapple for balance. Now grab that casserole dish and make your kitchen smell amazing. 
Bread Pudding in Casserole with Vanilla Sauce
Ingredients
Method
- Butter your casserole dish generously.
- Cut the bread into cubes and pile in the dish.
- If the bread is fresh, let the cubes sit for 15 minutes to dry slightly.
- In a large bowl, whisk together milk, cream, eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth.
- Pour the custard over the bread and press down with hands or a spatula to soak.
- Let sit for 15 to 20 minutes.
- Preheat the oven to 350°F (175°C).
- Sprinkle extra sugar on top for a light crunch.
- Bake for 40 to 50 minutes until golden and puffed, with a soft center.
- Tent loosely with foil if the top browns too quickly.
- Meanwhile, make the vanilla sauce.
- In a small saucepan, whisk sugar and a pinch of salt with milk.
- Warm over medium heat until steaming.
- In a bowl, whisk egg yolks with a spoonful of warm milk to temper.
- Slowly whisk the tempered yolks back into the saucepan.
- Cook while whisking for a few minutes until slightly thickened.
- Remove from heat and stir in butter and vanilla extract.
