Easy Vanilla Bread Pudding Recipe

Today, I’m sharing one of my favorite desserts, a classic vanilla bread pudding recipe. No fancy ingredients, just a creamy, custardy center, a golden top, and that lovely aroma of vanilla filling the kitchen while it bakes.

I’ve always loved how it takes simple, everyday ingredients—like stale bread, milk, eggs, and a bit of sugar—and turns them into something so delicious and nostalgic.

Also, try my egg-based vanilla pudding and Spanish delicacy, Flan.

Let’s dive in!

Why will you love this vanilla bread pudding recipe? 

1. Excellent way to use your stale bread.
2. This is not overly sweet but still delicious.
3. Super simple to make, just a 2-step process.
4. that deep, rich vanilla aroma is to die for.

How do you make a vanilla bread pudding recipe? 

Let's understand the overview before diving into step-ba y-step recipe.

Sr. No.	Steps
1.	Combine all of the ingredients.
2.	Soak bread pieces with this milk mixture.
3.	Bake, garnish, serve, and enjoy.

Vanilla bread pudding ingredients

Milk - This is used to make our pudding creamy and soft. Use full-fat (3.25%) milk. It is ok to use 2% or 1% milk, but our pudding will not be as creamy as using full-fat.

Whipping cream - Also known as heavy whipping cream or double cream. This makes our pudding extra creamy.

Icing sugar - I am using icing sugar in the custard base here as we are not going to cook the custard mixture before baking, so there is no way the regular sugar will melt. Regular sugar will create a little crunch in the pudding, and we don't want it. Hence, I am sprinkling some sugar on top so that we can have a crunchy exterior with soft, mushy interiors.

Vanilla extract - This is our main ingredient. Use pure vanilla extract or vanilla paste, whichever is handy. Although vanilla paste is expensive, it is worth trying.

Eggs - This is used to thicken the custard and hence, holds everything together. Make sure the eggs are at room temperature so that they get mixed with rest of the ingredients.

Bread pieces - As the name implies, this is the base of our pudding.

Caster sugar - We will need just a little to sprinkle on top to create crispy exterior.

Any substitutes? 

Whipping cream - If whipping cream is not available, use regular milk as an alternative in 1:1 quantity.

Tools needed

1. Measuring spoons/cups - to measure ingredients.
2. Weighing scale - to precisely measure ingredients.
3. Mixing bowl - to prepare the custard base.
4. Baking pan - to bake the bread pudding.
5. Ice cream scoop - to scoop the ice cream (used for garnishing)

Vanilla bread pudding (step-by-step) recipe

1. Preheat oven to 350°F or 180°C. Break the sandwich bread into small pieces and add them to an 8x8-inch square pan, then set it aside.
2. In a mixing bowl, add sugar and eggs. Mix using a whisk until combined properly.
3. Add milk, whipping cream to a saucepan. Heat over low to medium heat until it is warm.
4. Slowly, add this warm mixture over the egg and sugar while whisking continuously.

5. Now, add vanilla extract, salt, and whisk again.
6. Pass the mixture through a sieve.
7. Add the egg, milk mixture over the bread pieces. Make sure the bread is completely soaked in milk. Keep aside for 20 to 30 minutes.
8. Sprinkle some sugar on the top.

9. Bake in preheated oven at 350°F or 180°C for 15 to 20 minutes.
10. Remove from the oven and keep on a wooden board. Insert the knife in the middle and make sure it is coming out clean.
11. Once it is cooled a bit, cut into a square or rectangular piece. Place the individual piece on a serving plate.
12. Top it up with icing sugar. Enjoy!

How to serve? 

The best part about this pudding is that you can either serve it warm or cold. My favorite is warm, straight out of the oven, with a scoop of vanilla ice cream. And that's exactly how I showed here. Here are some alternatives just for your reference.

1. Vanilla sauce - Pour the creamy vanilla sauce on warm pudding just before serving. This will add the richness and, of course, the deep vanilla flavor.
2. Powdered sugar - Sprinkle some icing sugar on top just before serving. Do it on warm as well as cold pudding. It suits both, so don't worry.
3. Nutella - Want to add some chocolatey flavor without overpowering it? Try Nutella! Drizzle some on top of warm or cold pudding just before serving.

Watch me making it (video)

https://youtu.be/44qlYxxXLCc?si=5OjEtR7kP3ewgWiD

Storing and freezing instructions for the vanilla bread pudding recipe

Just like my vanilla pudding, this bread pudding can be stored in the refrigerator or the freezer.

Storing instructions

First, let the pudding cool completely, then cover it tightly with plastic wrap. Refrigerate for up to 4 days. Covering it with cling wrap will save it from outside odors.

Freezing instructions

Once it is completely cooled down, cover it tightly with plastic wrap, followed by aluminum foil. Freeze the pudding for up to 2 months. Make sure to write the date so you know by when you need to finish it.

Thawing instructions

When you’re ready to enjoy it again, thaw the bread pudding in the fridge overnight. Once thawed, reheat it in the oven at 350°F (175°C) for about 5 to 10 minutes, or serve after garnishing. Or just enjoy it as thawed if you want to eat the chilled version.

Variations

Bake individual portions - I have baked the vanilla bread pudding in a big pan. Feel free to bake it in individual ramekins just like I baked my air fryer pudding.

Mix-ins - To be honest, I used to like the plain version of this vanilla bread pudding, but one of my friends suggested trying it with black raisins, and it's equally delicious. Try adding that or some chopped nuts for some crunch.

Secret tips to make the vanilla bread pudding recipe

1. Use stale bread - This is the best way to use your leftover bread and turn it into something magical. Moreover, stale bread soaks the custard base nicely than fresh bread. My personal preference for bread is brioche as it is fluffy and on the sweeter side.
2. Soak the mixture - Soaking will make the fluffier and creamier pudding. So be patient, and soak the bread for at least 20 minutes and then bake in a preheated oven.
3. Temper the eggs - Do not speed up the process of adding the cream-milk mixture. Always, slowly add it while continuously whisking the egg and sugar mixture to temper the eggs.

FAQs

If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them. 

Want to try some other pudding recipes? 

1. Creamiest chocolate pudding.
2. Magnolia Bakery's banana pudding.

What are you waiting for?

If you have not made this recipe yet, what are you waiting for? Make this delicious recipe today and I can guarantee that it will be your favorite dessert too.

Please let me know how it turned out for you in the comments below. Did you follow the same recipe given here or add some of your favorite add-ins? I am excited to know! And your feedback matters to me a lot.

Do not forget to tag me @dessertkatta or use hashtags #dessertkatta, or #dessertkattarecipes if you post the pics on Instagram.

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