Classic Raisin Bread Pudding with Vanilla Sauce is the kind of comforting dessert that feels like a warm hug. With its soft, custard-like texture, sweet bursts of raisins, and a luxurious vanilla sauce drizzled over the top, it brings nostalgia and satisfaction in every bite. Whether you’re serving it at a holiday dinner, a Sunday family meal, or just craving a cozy evening treat, this dessert is a winner every time.
What makes this dish especially appealing is its versatility and simplicity. Made with ingredients you likely already have in your kitchen, it’s both budget-friendly and crowd-pleasing. You can elevate it with little twists or keep it traditional—either way, it will be delicious.
Let’s dive into the step-by-step process to create this classic dessert, along with some creative variations, practical baking tips, and answers to common questions.
Ingredients for the Bread Pudding
To make a flavorful and tender bread pudding, you will need:
- 6 cups cubed day-old bread (French bread or sandwich bread works well)
- 1 cup raisins
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
These ingredients form a rich, custard-like base that perfectly complements the sweetness of the raisins and the soft, absorbent bread cubes.
How to Make Classic Raisin Bread Pudding
Step 1: Prep the Oven and Dish
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
Step 2: Combine Bread and Raisins
In a large mixing bowl, add the cubed bread and raisins. Toss gently to distribute the raisins evenly throughout the bread.
Step 3: Make the Custard
In another large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt. Whisk until the mixture is smooth and well combined.
Step 4: Soak the Bread
Pour the custard mixture over the bread and raisins. Gently press the bread down to ensure all pieces are soaked. Let it sit for 30 minutes to allow the bread to absorb the liquid fully.
Step 5: Bake
Transfer the soaked bread mixture into the prepared baking dish. Smooth the top slightly and place it in the oven. Bake for 45–50 minutes, or until the pudding is set in the center and golden brown on top.
While the pudding bakes, move on to preparing the vanilla sauce.
How to Make the Vanilla Sauce
Ingredients:
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 tablespoon butter (optional for richness)
- 1 teaspoon vanilla extract
Instructions:
- In a small saucepan, combine the cream, sugar, and butter (if using).
- Cook over low to medium heat, stirring constantly until the sugar is fully dissolved.
- Once the sauce starts to thicken slightly (about 5–7 minutes), remove from heat.
- Stir in the vanilla extract and set aside.
Serve the sauce warm over individual portions of bread pudding.
Flavor Variations to Try
This classic dessert is endlessly adaptable. Here are some ideas to add your own twist:
Swap the Raisins
Try dried cranberries, chopped dried apricots, golden raisins, or even dried cherries for a unique flavor and color contrast.
Add Crunch
Stir in ½ cup chopped nuts like walnuts, pecans, or almonds for a crunchy bite and earthy depth.
Try a Tropical Twist
Sprinkle shredded coconut over the top before baking, or mix in a bit of crushed pineapple for a tropical flair.
Use Different Bread
Experiment with richer breads like brioche or challah for an extra buttery texture. Day-old cinnamon rolls also make an indulgent version.
Spice It Up
Add ¼ teaspoon ground nutmeg, cardamom, or allspice to the custard for a deeper spice flavor.
Helpful Tips for the Perfect Bread Pudding
- Use Stale Bread: Day-old bread or slightly dried-out bread holds up better to the custard and creates a firmer texture.
- Don’t Rush the Soaking: Letting the bread soak for at least 30 minutes helps create that creamy, custard-like texture throughout.
- Keep an Eye on the Oven: All ovens are different—start checking the pudding around the 40-minute mark. A knife inserted in the center should come out clean.
- Serve Warm: Bread pudding tastes best warm, especially with freshly made vanilla sauce drizzled on top.
- Make Ahead: You can prep the pudding the night before and bake the next day. Let it sit in the fridge, covered, overnight before baking.
Serving Suggestions
- Classic Style: Serve warm with vanilla sauce, a dusting of powdered sugar, or a dollop of whipped cream.
- A La Mode: Add a scoop of vanilla ice cream on top of the warm bread pudding for a decadent dessert.
- With Fruit: Serve alongside stewed apples or poached pears for a fruity balance.
This dessert pairs beautifully with coffee, tea, or even a glass of dessert wine or port.
FAQs
Can I make this bread pudding ahead of time?
Yes. Assemble the pudding and refrigerate it (unbaked) overnight. When ready to serve, bake as instructed. The vanilla sauce can also be made a day in advance and reheated gently.
Can I freeze leftovers?
Absolutely. Wrap tightly and freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 300°F until warmed through.
Can I use non-dairy milk or cream?
Yes. You can substitute with almond milk, coconut milk, or oat milk. The texture may be slightly different, but it still works well.
How can I make the vanilla sauce thicker?
For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to make a slurry. Add it to the sauce as it heats and stir until it thickens.
What’s the best bread to use?
Sturdy, slightly stale bread like French bread, sourdough, brioche, or even croissants work wonderfully. Avoid overly soft sandwich bread unless it’s dry or toasted.
Can I omit the raisins?
Yes. If you’re not a fan of raisins, leave them out or replace them with something else like chocolate chips or dried cranberries.
Final Thoughts
Classic Raisin Bread Pudding with Vanilla Sauce is more than just a dessert—it’s comfort food that brings joy with every bite. Simple, nostalgic, and satisfying, this dish is perfect for beginner bakers and seasoned cooks alike.
With a few pantry staples, you can whip up a homemade treat that tastes like it came straight from a cozy bakery. Whether you keep it classic or try out one of the variations, this bread pudding is bound to become a family favorite.