While the pudding bakes, melt butter in a saucepan over medium heat. Stir in brown sugar and cream. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
Variations
Raisin Bread Pudding: Add raisins or dried cranberries.
Bourbon Vanilla Sauce: Add a splash of bourbon to the sauce.
Apple Bread Pudding: Add diced apples and extra cinnamon.
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milk
bread
Pudding
Chocolate Chip Bread Pudding: Sprinkle chocolate chips over the bread.
Dairy-Free Version: Use plant-based milk and dairy-free butter.
Cooking Notes
Use day-old bread for best absorption.
Do not overbake to keep the pudding soft and custardy.
Sauce thickens as it cools—serve warm.
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Let pudding rest briefly before serving.
Serving Suggestions
Serve Bread Pudding with Vanilla Sauce warm, spooned generously into bowls and topped with extra sauce. It pairs beautifully with whipped cream, vanilla ice cream, or fresh berries. Ideal for holiday desserts, Sunday dinners, or cozy evenings at home.
Tips
Use richer breads like brioche for extra indulgence.
Warm the sauce just before serving.
Store pudding and sauce separately if possible.
Reheat gently to avoid drying out.
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