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Vanilla Bread Pudding recipe

Vanilla Bread Pudding recipe

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  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Bread and butter pudding

This bread pudding is warm and gorgeous, with a lovely vanilla flavour.

212 people made this

IngredientsServes: 9

  • 1 (500g) white loaf, torn into small pieces
  • 1L (1 3/4 pints) hot semi-skimmed milk
  • 3 eggs, beaten
  • 400g (14 oz) caster sugar
  • 2 tablespoons vanilla extract
  • 150g (5 oz) sultanas
  • 50g (2 oz) butter

MethodPrep:15min ›Cook:50min ›Ready in:1hr5min

  1. Preheat oven to 180 C / Gas mark 4.
  2. In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar and vanilla. Stir egg mixture into the bread mixture and blend well. Add sultanas. Mix well.
  3. Melt the butter and pour into a 23x33cm (9x13 in) baking dish. Pour bread mixture over butter. Bake for 40 minutes, or until firm and golden brown. Serve warm with custard.

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Reviews & ratingsAverage global rating:(181)

Reviews in English (150)

love it-10 Jun 2011

Very simple to make and very tasty. Disappeared very quickly in our house!-24 Nov 2011

Quick and easy to make-15 Jun 2011

Sweet Vanilla Bread Recipe – Vanilla Loaf Cake Recipe

Sweet Vanilla Bread Recipe – Vanilla Loaf Cake Recipe with step wise pictures.

Super moist and very vanilla flavoured bread which is soaked with a vanilla syrup which makes the bread so moist and tender.

I love simple bread which taste like cakes. I have shared few bread recipes like banana bread, zucchini bread and many more in the past. This is a simple vanilla bread which i made few weeks back. I also made a chocolate bread, will share it soon. This recipe turned out perfect. The crumbs are very moist and tender, this recipe has a additional syrup poured all over it which makes it even more moist.

I love these kind of simple bread recipes a lot and bake these quite a lot. Because i love having a slice of this with my cup of coffee, green tea or a cup of milk..

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce!

To Make this Recipe You’Il Need the following ingredients:


  • 4 cups (8 slices) cubed white bread
  • 1/2 cup raisins
  • 2 cups milk
  • 1/4 cup butter
  • 1/2 cup sugar
  • 2 eggs, slightly beaten
  • 1 tablespoon vanilla
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1 tablespoon vanilla


Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes).

Pour milk mixture over bread let stand 10 minutes.Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.

Combine all sauce ingredients except vanilla in 1-quart saucepan.Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).

Stir in vanilla.To serve, spoon warm pudding into individual dessert dishes serve with sauce.Store refrigerated.

Nutrition Information:


Hi, my name is Brianna. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food.

Learn How to Make this Classic Bread Pudding with Vanilla Sauce

Stale hearty bread is the best kind for using in this recipe. In fact, if you have bread that is too stale to eat, dice it up and pop it in the freezer. When you have enough saved up, make some bread pudding. Fresh bread tends to fall apart.

If you only have fresh bread, no worries. Cut the bread into cubes and spread out on a sheet pan. Bake it in the oven on 325 degrees Fahrenheit for 15-20 minutes stirring between to dry the bread out.

Once the bread is cubed and ready to go, start the custard mixture. Mix all the custard ingredients in a large bowl, add the bread and mix with a spoon to combine. Let sit for a bit to allow the sauce to soak into the bread.

Transfer to a baking dish prepared with a light coating of oil or butter. Bake for 35-45 minutes.

When the edges start to turn brown and pull away gently from the sides of the pan, the dessert is done baking. Alternatively, you can check with a toothpick about 2 inches in from the edge. If it comes out clean, it is done.

It really is this simple and delectable.

Bread Pudding Served with Vanilla Sauce

Make the Vanilla Sauce Topping

The sauce is made using sugar, water, vanilla, and corn starch. This is really just a simple syrup recipe that has been thickened with the corn starch. Bring the water and sugar to boiling, add the vanilla and corn starch whisking until starting to thicken. Remove from the heat and this will continue to thicken as it cools down.

Variations to the sauce

Add a bit of melted butter in for a velvety, rich, and creamy type sauce. Just a tablespoon or two will do the trick.

If you would like that bourbon taste, go ahead and add a few tablespoons of that.

Adding an Almond extract in place of the vanilla extract will give a hint of a nutty flavor. That is a wonderful element too.

Try different types of dried fruits. They add a contrasting texture and hints of sweet flavor throughout. Today, we used dark raising however, I have made this with golden raisins, cherries, and chopped figs.

Better yet, add a half cup of chocolate chips, white chips, or another flavor of chips to be a bit more indulgent.

Make this Recipe Ahead

Prepare the entire recipe without baking it. Cover and keep it in the refrigerator overnight. As you preheat the oven, let the casserole dish warm on the counter. If I am going to bake something right from the refrigerator, I make sure not to use a glass container as I worry about the container breaking. My cheap aluminum pan works nicely when I want to make this ahead of time, refrigerate, then bake.

Since the custard mixture will soak into the bread much longer, the pudding will be soft and more like a custard.

Bread Pudding Served as a Dessert with Ice Cream

Storing and Reheating this Bread Pudding Recipe

This dessert is at its best eating warm right from the oven however, no matter how hard we try to eat it all, sometimes there will be leftovers. We keep this in the refrigerator up to five days. Just reheat in the microwave with a bit of the sauce on top for a minute. Or, if you are like me, and enjoy this cold too, just dish up some bread pudding and drizzle on some sauce and enjoy.

Simply perfect with my morning coffee.

I would not recommend freezing this recipe as the bread will be mush. Rather, cube the bread ahead of time and keep that in the freezer until you are ready to use it. You will still save time in whipping up this quick custardy and saucy dessert.

Make the Vanilla Sauce Topping

While the bread pudding is cooling, make the vanilla sauce. Bring sugar, water, and vanilla to a boil. Mix corn starch with a bit of water and whisk into the hot mixture.

Cook over medium heat stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat.

The Spruce / Abbey Littlejohn

Heat the oven to 350 F and butter a shallow 2-quart baking dish.

The Spruce / Abbey Littlejohn

Put the biscuits in a large bowl and add 1 cup of milk. Let stand for about 5 to 10 minutes or until the biscuits have softened.

The Spruce / Abbey Littlejohn

With a fork, stir in the sugar and 1 of the eggs, mixing to blend well. Add the remaining eggs, 1 egg at a time, mixing after each addition.

The Spruce / Abbey Littlejohn

Add the melted butter, vanilla, and the remaining milk, and blend well.

The Spruce / Abbey Littlejohn

Pour the mixture into the prepared baking dish.

The Spruce / Abbey Littlejohn

Bake for 40 to 50 minutes, or until the pudding is firm and set. A knife inserted into the center should come out clean. Let the pudding cool.

The Spruce / Abbey Littlejohn

Slice the pudding into squares or wedges and serve with syrup or a dessert sauce. Enjoy.

The Spruce / Abbey Littlejohn


There are many ingredients that would make for delicious adds to this recipe beyond the classic move of adding raisins and ground cinnamon. This pudding would also be delicious with the zest of an orange and a cup of dried cranberries. Make it spiced for the fall and use ground cloves, ginger, and/or nutmeg, along with cinnamon. Try it with mini chocolate chips for a whole new taste. Sprinkle some chopped walnuts on top, and sprinkle the biscuit pudding with confectioners' sugar before serving.

Additionally, this biscuit pudding can be made with non-dairy milk.

How to Store and Freeze Old-Fashioned Biscuit Pudding

This pudding will keep in the fridge for three to four days, as long as it's covered. Reheat slices in the microwave or reheat the pudding in the oven at 350 F for about 10 minutes until warm.

Biscuit pudding will also keep in the freezer for two to three months. It works especially well if you freeze the slices individually by wrapping them well first. Allow the slices to thaw in the fridge, or reheat them in the oven or the microwave until warmed through.

    are a classic cookie made at family gatherings and holidays. Growing up, these were made every Sunday for our Italian family gatherings.
  • My cookie press Pizzelle cookies that are made with the same dough you make a pizzelle with but you do not need a special pizzelle maker for this one. So delicious! . This is one of my favorite cakes to make and it is as easy as blending everything together and pouring into a pan.

This is a question I get asked often. If you do not have individual ramekins, you can combine this whole recipe for the four servings into a small square baking dish, about 8″x8″ or if you are using a round baking dish then a small round 6″x2″ dish.

Add five minutes of cooking time to the recipe and then test for doneness by inserting a toothpick into center and it comes out clean. If it is still wet just add another 5 minutes or so until it is cooked through.

I will say that ramekins are so invaluable in my kitchen. If you do not have ramekins I would definitely try to add those to your kitchen wishlist since they come in handy for some many things!

It is best served warm once it has rested for a few minutes after coming out of the oven.


On mixing day, combine starter in a large non-metallic bowl with 1 cup flour, 1 cup sugar, and 1 cup milk. Mix thoroughly and pour 4 1 cup starters into ziploc baggies. Keep 1 starter for yourself, then give the other 3 away, along with the instructions on how to care for it.

To the remaining batter, add all the other ingredients, mixing thoroughly.

Grease 2 large loaf pans, or a 9 x 13 cake pan. Combine 1/4 cup sugar with 1/4 teaspoon cinnamon, and coat bottoms and sides of pans. Place the batter into the pans. Coat top of batter with butter and sprinkle with remaining cinnamon/sugar mixture.

Vanilla Ice Cream Bread Pudding with Whiskey Caramel

Preheat the oven to 350°. Butter a shallow, 2-quart baking dish and spread the torn brioche in it. Scoop the ice cream into a glass bowl and warm in the microwave in 20-second bursts, stirring, just until melted. Whisk in the eggs, sugar and 3/4 cup of water. Pour the custard over the brioche and let stand for 15 minutes, pressing to submerge the bread in the custard.

Bake the bread pudding for 30 to 35 minutes, until the top is browned. Let cool slightly.

In a medium saucepan, combine the sugar with 2 tablespoons of water. Cook over moderate heat, swirling the pan and brushing down the side with a wet pastry brush, until the sugar dissolves. Cook undisturbed until a medium-amber caramel forms, about 5 minutes. Add the cream (be careful, it may boil vigorously) and simmer, whisking, until the caramel is smooth, 1 to 2 minutes. Let cool slightly, then stir in the whiskey and salt.

Serve the warm bread pudding with the caramel sauce.

After the bread has slightly hardened overnight, add the raisins and gently fold them in with the bread. In a medium bowl, whisk together the eggs, milk, both sugars, cinnamon, and vanilla. Pour this mixture over the bread and press it down to coat the bread. Let the bread soak for about 20 minutes.

While the bread is soaking, preheat the oven to 350°F. After the 20 minutes, bake the bread pudding for 35-40 minutes, or until an inserted toothpick comes out clean and the internal temperature is 160°F. The bread pudding will come out a little jiggly but will firm up a bit. Meanwhile, make the vanilla glaze to pour over the bread pudding.

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Wow. Yeah. My go-to standard for whether a recipe is out-of-the-ballpark stellar is whether, if I went to a restaurant and had it, I would want to go back *just* for that again and again. This is one of the few that fall into that category. This was. Fantastic. I made both the puddings and the sauce the day before, and while it was perhaps slightly too mushy (if I hadn't let it sit for 28+ hours, that might not have been the case), it was the most intriguing-tasting dish, in the most comforting way. If love had a taste, this dish would be it.

Every quarter or so my group of friends get together for a Seafood Fest. We cook everything we can with some sort of fish. This quarter's theme was shellfish/sweet/spicy. Check out my changes to this recipe - if I could have given it 5 forks I would have! Pudding: replace 1 1/2 lb lobster with 8oz chopped langostinos. replace brioche with 6 slices Hawaiian sweet bread. replaced egg yolks with whole eggs. replace 1/2C cream with 1/2C coconut milk. replace cayenne with 1t red curry paste (could use more). added 1/4C shredded coconut. Sauce: added 1/4C shredded coconut (added with the veggies). replace lobster shells with 1-2t concentrated chicken stock. replace 1/4C cream with 1/4C coconut milk. added 1t red curry paste (added with the cream). Followed the the directions as close as I could after that. I used muffin tins instead of individual ramekins, worked well for smaller portions! Note: Don't forget the chopped chives! These give a nice herby bite to a slightly sweet dish and rounds out the whole thing. Yum. I am definitely making this again!

Oh my god! This was so amazing. The sauce was one of the best things I have ever put in my mouth!

It is true. This recipe is superb. In the top 5 of most delicious things I have made myself.

Help! Amateur cooking enthusiast here. * If I use seafood stock instead of making my own lobster stock, at what point in the sauce recipe do I begin? At the brandy part? * The ingredients list calls for "canned tomato puree". can someone confirm for me that they indeed mean puree and not paste? Given it is only 2tsp, I would've expected they meant "paste"? Thanks in advance for your help.

labor-intensive but crazy-good. I made the sauce and the custard mixture the night before so all I had to do was bake the pudding the night of the party. so good. so rich. so worth the time and trouble. I'll definitely make this again for some future special occasion.

My third time making this, as an amuse bouche for Thanksgiving this time. It's better in small servings as it's so rich. I always double the lobster when I make it and it is perfection. 20 servings went out and not a scrap left on the plates. Works like a charm and the sauce is the star!

When only memorable, decadent and luscious will do. Recipe works perfectly and the sauce is amazing.

Decadent! This was worth the work. I doubled the Lobster so I could place a whole claw on each pudding. lovely presentation (placed the buttered claw meat on top for the last 10 minutes). The sauce was so rich and flavorful. The pudding texture was also just right. I'll try this with lobster and large lump crab next time.

This recipe is so amazing. It is a lot of work, but worth it. If u love lobster, you will love. I used only tails and this worked fine also.

I made this two years ago for New Year's Eve. My guests called it "orgasmic". I am pulling it out again this year as a first course. Seriously, seriously great.

This recipe was great! However, in the interest of time, I would use a high quality store bought seafood stock and container of fresh lobster meat next time I make it. It would save a tremendous amount of time, without compromising the integrity of the dish.

I couldn't eat this myself, but my guests loved it, very rich. Can easily serve 8 as part of a full menu.

To die for! Served this in small ramekins - small portions better as this is very rich - alongside Chargrilled Beef Tenderloin with Three Herb Chimichurri for an elegant "surf and turf." This recipe is time-consuming but if you prepare some early in the day or day before serving (bake the brioche pieces, cut up mushrooms, make lobster stock)it will not be so overwhelming. I purchased lobster meat already cooked which made for much less mess/hassle - When I ordered the lobster meat I asked them to reserve 3 of the leftover lobster bodies which I used for the stock. I will definitely make this again as a first course starter to an elegant meal!

This was an awful lot of work. But lobster is (relatively) cheap these days -- I got 4 2 lb bugs for $7.99 a pound at the local Chinese supermarket! I was up all night preparing the sauce and dealing with lobsters but it was yummy. I served it as a main course (with champagne, pea shoots sauteed with garlic, and an arugula/shaved fennel salad) and def. would make it again, but as an appetizer. Also, I made it in a casserole dish. Am thinking of doing it for a Valentines Party.

Very rich but elegant. Tip for more substantial broth: once simmered for an hour, ladle into blender and blend all the contents - lobster shells, body, legs, veggies and then strain and proceed. Omitted tomato paste (by default as I was out) and was satisfied that the sauce had sufficient color, body and taste because of the boost it got from nuking the solids in the blender instead of pushing down on them into the sieve. A lot of work but a gem of a dish!

This was a very good dish, however it was so rich that I think it would be better as a first course rather than a main entree. The vanilla was very interesting. It has a strong presence, although without the sweetness that so often accompanies it. This dish was delicious, but a little goes a long way. Next time, I'll serve it as an amuse bouch, as a previous reviewer mentioned.

I agree the sauce is to die for. However I baked the puddings at 350 for 35 minutes then took foil off raised the temp to 400 and cooked another 15 minutes. It was nicely browned on top and easy to unmold. Beautiful dish. Had my guests licking their plates clean.

This was absolutely decadent! I served this as a single spoon amuse bouche for our New Year's Eve 12 course meal. 'Ooohhhss',ɺhhhhhs' and moans were heard around the table. My favorite comment was "This is as rich as a major league baseball player." :-) It did however take almost 8 hours to prep. I then put it in the fridge for the following day. I baked it in a shallow casserole dish rather than ramekins, and I did not bring it to room temperature prior to baking. It took over 90 minutes to bake. Every bit of work was worth it. We had leftovers the next morning, and ate it for brunch! Yummmmmmm.

This was AWESOME! I made the first time as one of several courses for a dinner party for 10, and made the portions smaller. It was still very rich, but absolutely decadent. I made it again and served it as a main course with a side salad.

Absolute perfection!! Impressive, decadent, delicious and totally worth every once of effort!

Fabulous! Also one of the most complicated and time-consuming dishes around (not to mention the cost). Good for making a big impression. The only criticism I have is that the puddings look ugly when you take them out of the ramekins. I left them in and we spooned sauce over as needed.

Give this 6 stars. One of the best recipes I've ever made. It's the sauce. Simply amazing. Worth every bit of prep work. Of course, lobsters are my favorite food and I am a fool for bread puddings, so how could this lose? Used 2 real live Canadian lobsters and a whole vanilla bean. Since I was serving 8 and did not have ramekins, made this in my standard bread pudding dish. Brioche is common here so that was no problem. I now have a new "starter for the best dinner ever". served with a white montrachet burgundy that worked very well. oh, the sauce! Worth every bit of fat and cholesterol - it is sacreligious to try to make it "healthier". Please. Some things are good for the soul.

This is a very tastey dish and it makes a lovely presentation cooked and served in the lobster tails. As others have mentioned, I had to substitute Challah and I was surprised to find even that in New Hampshire. It's a fair amount of work (but not difficult) and fairly pricey. I did appreciate the call for only 2 inches of vanilla bean. So many recipes call for a whole one and I find them more expensive than lobster.


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