There’s something comforting and nostalgic about that sweet, creamy bread pudding sauce grandma used to make. Whenever I cook up some of this incredible glaze, it takes me back to a simpler time without all the turmoil and complicated struggles of life.

Speaking of which, did I mention that this sauce is astonishingly easy to make? With only a few ingredients and about 10 minutes out of your day, you can recreate this ooey-gooey vanilla drizzle to top your sweet bread or any other baked confection you desire.

Fire up that stove and get your baking supplies ready because I’m going to teach you how to make a classic, homestyle bread pudding sauce.

What Is Bread Pudding Sauce?

Back in 11th-century England, there wasn’t enough food to go around. So conservative chefs and struggling households had to make things last and stretch out their food supplies to survive.

One such recipe that originated from these hard times was bread pudding, where stale bread was soaked in hot water and doused in any sugar and spices that were on hand. The recipe has since evolved to use more refined ingredients and has become a staple dessert in Britain and America.

The bread pudding sauce has also become more palpable, using milk instead of water and incorporating flavors such as vanilla and cinnamon.

Many countries have their own variations and styles of this dish, making it quite versatile regarding international cuisine.

Best Bread Pudding Sauce with Vanilla and Cinnamon

The bread pudding sauce has also become more palpable, using milk instead of water and incorporating flavors such as vanilla and cinnamon.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 hr

Additional Time 10 mins

Course Side Dish

Cuisine American

Servings 8

Calories 248 kcal

Ingredients

  

• ½ cups Whole milk
• ½ cups Heavy cream
• ½ cups Granulated sugar
• 1 Egg
• 1 Tbsp Cornstarch
• 2 Tbsp Butter
• ½ teaspoons Ground cinnamon
• 1 Tbsp Vanilla extract

Instructions

 

Step 1:

• In a cold pot, bring the milk, butter, and heavy cream to a simmer. It should be lightly steaming but not bubbling excessively.
• Remove from heat.

Step 2:

• Whisk the egg, cinnamon, and sugar in a bowl until combined.
• Slowly pour the mixture into your warm milk while stirring vigorously.
• You'll want to ensure you're adding the egg slowly and whisking constantly; otherwise, the egg may begin to cook and create unpleasant curdling in your sauce.

Step 3:

• Put the pot on the heat again and bring it to a simmer.
• Here is how to use cornstarch to extract gold:

  Make a slurry with a 1:2 cornstarch to water ratio (1 tablespoon of cornstarch to 2 tablespoons of water).
• Add to your simmering pot and mix.
• Simmer your sauce for 6-8 minutes while consistently stirring. You'll know it's done when your topping is nice and thick.

Step 4:

• Stir in your vanilla extract and remove from heat.
• Serve on fresh bread pudding or other baked goods while hot.

Keyword bread pudding sauce, dessert sauce

Here is some extra information about these ingredients that you might find helpful during the cooking process. 

Whole milk

While any milk will do, whole milk provides a much creamier and richer flavor. The sauce will also be thicker, which makes for a more luxurious dessert sauce.

Heavy cream

Once again, you can use any kind of cream, but I prefer the thicker and fattier choice of heavy cream. Given that it has a higher fat content, you’ll have to watch yourself when you use this stuff, though once you do, you’re sure to fall in love.

Butter

Butter makes the sauce even more heavenly and adds an amazing, nutty flavor. For best results, you’ll want to use unsalted butter.

Egg

You don’t add the egg for flavor. Rather, it’s to bring everything together and help create that satisfying glossy texture.

Cornstarch

Cornstarch is a thickening agent that ensures your vanilla sauce for bread pudding is the ultimate level of thickness.

Tips & Tricks for Bread Pudding Sauce

Before you get started on your sauce, you’ll want to keep these handy tips and tricks in mind.

Substitutions Make the World Go Round

If you want a bread pudding condensed milk recipe, you’ll have to make some minor adjustments to this one. Since condensed milk is already sweetened, you’ll use one 14oz can of sweetened condensed milk instead of the sugar, cream, and whole milk. All other steps are the same.

You can also use any type of cream and any type of milk for this recipe. In addition, you can use brown sugar instead of white granulated sugar and flour instead of cornstarch. These changes will alter the flavor and texture slightly, so it’s best to find what works for you.

Vanilla Extract Tips

Vanilla is an irresistible flavor that melts in your mouth and takes this dish to another level. Of course, you can use fresh vanilla beans for an even better taste, but I’m using the extract for simplicity’s sake.

Get creative!

As I mentioned in the intro, this sauce is worldwide and has a plethora of altercations. Some countries add maple syrup, whiskey, raisins, and caramel. This recipe for vanilla cream sauce is versatile, and you can use it for more than just bread pudding.

Storage

Sauce keeps for 4-5 days in the refrigerator in an airtight container, and avoid freezing it. 

Nutritional Information of Bread Pudding Sauce

Final Thoughts

This bread pudding sauce recipe is one of my favorite dessert toppings and continues to be a consistent guest in my household.

I urge you to try it yourself and see how good it is!

Do you have any questions about the recipe, or have you tried making it yourself? Leave a comment below and tell us what you think about this and other luscious dessert sauce recipes!