Bread Pudding with Vanilla Bean Sauce -

Bread Pudding with Vanilla Bean Sauce

Bread Pudding with Vanilla Bean Sauce is a classic dessert that offers a delightful combination of soft, custardy bread with a rich and creamy sauce. This version of

the recipe elevates the traditional bread pudding with the addition of dried cranberries and chopped pecans, infusing it with a sweet tartness and a nutty crunch. The vanilla bean sauce adds a luxurious element, making this dish a perfect choice for a comforting dessert or a special treat.


Bread Pudding:

  • 1 loaf of day-old French bread, cut into large bite-size cubes (about 8 cups)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1 teaspoon cinnamon
  • Pinch of ground nutmeg
  • 3/4 cup sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract

Vanilla Bean Sauce:

  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 1/2 cup heavy whipping cream
  • 1 vanilla bean, split lengthwise and beans scraped out


For the Bread Pudding:

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Step 2: In the prepared baking dish, combine the cubed French bread, dried cranberries, and chopped pecans. Toss to distribute evenly.

Step 3: In a large mixing bowl, whisk together the whole milk, heavy whipping cream, cinnamon, nutmeg, sugar, eggs, and vanilla extract until well combined.

Step 4: Pour the milk mixture over the bread cubes in the baking dish, making sure to cover all the pieces. Gently press down with a spoon or spatula to help the bread absorb the liquid.

Bread Pudding with Vanilla Bean Sauce

Step 5: Let the mixture stand for

about 15-20 minutes, allowing the bread to fully soak up the liquid.

Step 6: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.

For the Vanilla Bean Sauce:

Step 1: While the bread pudding is baking, prepare the vanilla bean sauce. In a small saucepan over medium heat, combine the sugar, unsalted butter, and heavy whipping cream.

Step 2: Stir the mixture until the butter melts and the sugar dissolves.

Step 3: Add the scraped seeds from the vanilla bean to the saucepan. Stir to combine and bring the mixture to a light simmer.

Step 4: Reduce the heat to low and continue to cook for a few more minutes, stirring occasionally, until the sauce thickens slightly.

Step 5: Remove the sauce from heat and let it cool slightly. It will continue to thicken as it cools.

Cooking Note:

When baking the bread pudding, check that the center is cooked through but still moist; it shouldn’t be dry or overly soggy.

Serving Suggestions:

Serve the bread pudding warm, drizzled with the warm vanilla bean sauce. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.


  1. Bread Selection: Day-old bread is ideal for bread pudding as it absorbs the liquid better without becoming too mushy.
  2. Variations: Feel free to substitute cranberries and pecans with other dried fruits and nuts of your choice.
  3. Vanilla Bean Alternative: If a vanilla bean is not available, you can use 2 teaspoons of pure vanilla extract in the sauce.
  4. Storing: Leftover bread pudding can be stored in the refrigerator and reheated before serving.

Prep Time:

  • 25 minutes (including soaking time)

Cooking Time:

  • 50 minutes

Total Time:

  • 1 hour 15 minutes

Nutritional Information:

  • Calories: Approximately 350-400 calories per serving
  • Protein: Roughly 6-8 grams per serving
  • Sodium: Estimated 200-300 mg per serving


Bread Pudding with Vanilla Bean Sauce is a timeless dessert that brings comfort and luxury to your dining table. The combination of soft, custard-like bread with the rich, creamy vanilla bean sauce creates a symphony of flavors and textures that are sure to delight. This dish is not only a treat to the taste buds but also a reminder of the simple joys of homemade desserts.

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