Best Easy Vanilla Bread Pudding Recipe

If you love bread, why not turn it into dessert? This Best Easy Vanilla Bread Pudding is a warm, comforting treat that takes just 8 ingredients and 15 minutes of hands-on work. Soft, moist, and perfectly balanced in sweetness, it’s topped with a rich vanilla crème anglaise, making it the ultimate cozy dessert. Think French toast meets custard—pure comfort in every bite!

What is Bread Pudding?

Bread pudding is a classic dessert that transforms leftover or stale bread into a golden, custardy delight. Its beauty is in its versatility—you can enjoy it simply with vanilla, add spices, raisins, chocolate, or fruits. Serve it on its own or with a pourable custard, ice cream, cream, or caramel sauce for extra indulgence. Not only is it delicious, but it’s also a smart way to use up old bread!

Ingredients You’ll Need

This recipe uses just 8 simple ingredients:

Day-old bread: I love using King’s Hawaiian Original Sweet Rolls or a loaf of brioche. Using slightly stale bread ensures the pudding isn’t too mushy.
Unsalted butter
Eggs
Egg yolks (for a silky, rich custard)
Whole milk
Heavy cream
Granulated sugar
Vanilla (vanilla bean paste gives the best flavor!)
Optional: pinch of salt

How to Make Vanilla Bread Pudding

1. Prepare the Bread

Preheat your oven to 350°F (175°C) and butter a 7×11″ baking dish (or a similarly sized pan). Cut the bread into large cubes (1.5–2 inches) and arrange them in the dish. Don’t worry about being neat—haphazard placement works best for texture!

2. Make the Vanilla Custard Sauce

Combine eggs, egg yolks, milk, cream, sugar, butter, and vanilla in a nonstick saucepan. Stir over medium-low heat just until the butter melts and ingredients are combined. Do not overcook—the custard will finish cooking in the oven.

3. Assemble and Bake

Pour the custard over the bread, making sure all pieces are soaked, but the sauce does not rise above the bread. Reserve about 1.5–2 cups of custard for the crème anglaise. Press the bread gently to ensure even soaking. Bake for 35–40 minutes, until golden and set, but still slightly wobbly.

4. Prepare the Vanilla Crème Anglaise

Return the reserved custard to the stove on low heat. Stir until it thickens slightly—enough to coat the back of a spoon. Strain to remove lumps. The consistency should be pourable, like cream.

5. Serve and Enjoy

Slice the bread pudding while warm, pour over some crème anglaise, and dust with powdered sugar. This dessert is best served fresh but can be stored in an airtight container for up to a few days.

Tips & Tricks

Stale bread: If you don’t have day-old bread, toast fresh cubes in the oven for 3–5 minutes until slightly firm. Avoid browning them.
Custard care: Overcooking on the stove can scramble the eggs. Just melt the butter and combine ingredients—oven baking finishes the custard.
Serving ideas: Add a scoop of ice cream, a drizzle of caramel, or extra powdered sugar for a decadent touch.