What is vanilla bread pudding made of?

It’s a baked dessert made from cubed bread soaked in a vanilla custard mixture of eggs, milk, sugar, and vanilla extract.

Can I use any bread for bread pudding?

You can, but richer breads like brioche or challah produce the best flavor and texture. Regular sandwich bread tends to become too soft.

Should bread pudding be served warm or cold?

It can be enjoyed both ways. Warm bread pudding with vanilla sauce is cozy and classic, while chilled pudding has a denser, custardy texture.

How do I make bread pudding moist and not dry?

Use enough custard, don’t overbake, and let it rest after baking. This allows the custard to finish setting without drying out.

Can I make vanilla bread pudding ahead of time?

Yes! Prepare the pudding, cover it, and refrigerate overnight. Bake it fresh the next day for best results.

Vanilla Bread Pudding – Best Classic Recipe (Top-Rated 2025)

Vanilla Bread Pudding

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Vanilla bread pudding is a classic baked dessert made from cubes of bread soaked in a rich vanilla custard, then baked until golden with a soft, creamy center. It’s simple, comforting, and perfect for any occasion.

Author: Emily
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups whole milk
1 cup heavy cream
4 large eggs
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
6 cups cubed brioche or challah bread (day-old preferred)
2 tablespoons unsalted butter (for greasing dish)
Optional: 1/2 cup raisins or white chocolate chips
Optional: 1 teaspoon ground cinnamon or nutmeg

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
Cut the bread into 1-inch cubes and arrange evenly in the dish.
In a large bowl, whisk together milk, cream, eggs, sugar, vanilla extract, and salt until well combined.
Pour the custard over the bread, pressing lightly so all pieces absorb the mixture.
Let the mixture rest for 20 minutes to soak thoroughly.
Bake uncovered for 40–45 minutes or until the top is golden and the center is set but slightly jiggly.
Remove from the oven and let rest for 10–15 minutes before serving.
Serve warm with vanilla sauce, caramel drizzle, or a scoop of ice cream.

Notes

Use day-old bread to prevent a soggy texture.
For deeper flavor, steep a vanilla bean in warm milk before mixing the custard.
To store, refrigerate for up to 3 days or freeze for up to 2 months.
Reheat gently in the oven at 325°F to maintain texture.
Customize with raisins, nuts, or white chocolate for extra flavor.

Nutrition

Serving Size: 1 slice (about 150g)
Calories: 320
Sugar: 25g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 8g
Cholesterol: 140mg

Find it online: https://recipeshots.com/vanilla-bread-pudding-recipe/