Bread Pudding with Vanilla Sauce

    1 hour 15 minutes

    This delicious mixture of bread, sultanas, cinnamon, milk and brown sugar is baked together in the oven until set then topped with a scrumptious vanilla sauce.

    235 people made this

    Serves: 8 

    • 3 eggs, beaten
    • 1 1/2 cups (300g) white sugar
    • 2 tablespoons brown sugar
    • 1/2 teaspoon ground cinnamon
    • 60g butter, melted
    • 3 cups (750ml) milk
    • 10 slices bread, toasted and cut into cubes
    • 1 cup (160g) sultanas
    • 1/2 cup (80g) brown sugar
    • 1 tablespoon plain flour
    • 1 pinch ground cinnamon
    • 1 egg
    • 2 tablespoons butter, melted
    • 1 1/4 cups (310ml) milk
    • 1 pinch salt, to taste
    • 1 tablespoon vanilla essence

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 190 degrees C. Grease baking dish.
    2. In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of brown sugar, 1/2 teaspoon of cinnamon, 60g of butter and 3 cups of milk together and gently stir in the bread cubes and sultanas. Lightly spoon the mixture into the prepared baking dish.
    3. Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
    4. For vanilla sauce, whisk 1/2 cup of brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of milk and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla essence. Pour sauce over warm bread pudding or serve on the side in a bowl.

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    Reviews in English (353)


    Very versatile recipe. Added choc chips to it, omitted the brown sugar as I didn't have any. Replaced the sauce with a custard. Everyone loved it! Made it for a church lunch and the compliments and reminiscing from the older folks was gold  -  19 Nov 2017


    Hi all, it's me, SouthernGma. Wanted to let you know that if you have leftover hamburger, hotdog buns or rolls for sub sandwiches, you can split them and toast on a tray in the oven and use up that extra bread in making this bread pudding. Works just as well and a good way to use up bread before you have to feed it to the birds or toss it. 1/2 of a burger, hotdog or sub roll will equasl one slice of farmhouse-style bread.  -  16 Apr 2011  (Review from Allrecipes USA and Canada)


    This is sooooo good! I just used reg white bread & altho I added 4 extra slices, I don't think it was enough because the pudding was a little too mushy for my taste. My fault tho, not the recipe's. If I use reg bread again, I think I would use at least 6 extras, possibly even more. The vanilla sauce is totally different than other vanilla sauce I've had/made before. It's thicker, like a thinned out pudding, so it kind of spreads over the bread pudding, instead of soaking down into the bread. It threw me at first but I really liked it! 1 more note, I put mine into a 3 qt dish because that's what I had availble. It baked perfectly in that size, puffing up over the top, but not spilling over & I didn't have to cover it at all, it was perfectly golden. Of course, it deflated while cooling(normal). I'm not sure mine would've fit into a 2 qt dish, as called for in the recipe.  -  19 Apr 2011  (Review from Allrecipes USA and Canada)