Old-Fashioned Christmas Bread Pudding with Vanilla Sauce

This old-fashioned Christmas bread pudding recipe turns leftover bread into a yummy holiday dessert. (Or you can eat it for breakfast like we did. I won’t tell.) The smell of warm spices and vanilla drifting through our home this chilly morning was lovely. August walked into the dining room area and commented, “That does smell good!”

It makes the most of what you already have, which fits right in with the Never Buy Bread Again mindset. French toast and homemade croutons are great uses for stale bread, but this dresses up the leftovers even more. You get a beautiful dish that’s easy to make ahead, perfect for Christmas brunch or an evening treat by the fire.

How to Make Christmas Bread Pudding

If you’ve never made bread pudding before, don’t worry — it’s one of those old-fashioned desserts that’s surprisingly forgiving. You don’t need fancy equipment or perfect measurements, just good bread, eggs, milk, and a little time to let everything soak together. The result is an easy dessert that makes the kitchen smell like Christmas.

Ingredients

• 6 cups cubed day-old bread (about 10–12 oz; French, challah, or homemade sandwich bread)
• ¾ cup brown sugar (packed) (it’s okay to cut the sugar a bit if you like)
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 3 cups milk (whole milk or half-and-half for a richer custard)
• 4 large eggs
• ¼ cup dried cranberries
• 2 tablespoons butter, melted

Optional sauce:

• ½ cup butter
• 1 cup brown sugar
• ¼ cup heavy cream or milk
• 1 teaspoon vanilla or a splash of rum extract

Instructions

Prep the pan and bread: Grease a 9×13-inch baking dish. Cube your bread and place it in the pan. If your bread is still soft, toast it in a 300°F oven for 10 minutes to dry it slightly. Dry bread soaks up more custard, giving you that perfect creamy texture inside and crisp edges on top.

Make the custard: In a large bowl, stir together brown sugar, vanilla, cinnamon, nutmeg, and salt until blended. Add eggs and milk and whisk until smooth. The mixture should smell like eggnog — warm and spicy, but not too sweet.

Combine and soak: Pour the custard evenly over the bread cubes and stir in cranberries. Use the back of a spoon or clean hands to gently press the bread down so every piece absorbs some liquid. Drizzle the melted butter across the surface for extra richness. Let the mixture rest for 10–15 minutes before baking so the custard fully soaks into the bread.

Bake to perfection: Bake uncovered at 350°F (175°C) for 40–45 minutes, until golden brown and set in the center. The pudding should be lightly puffed and the edges caramelized. A knife inserted near the center should come out clean but still moist — that’s when you know it’s done.

Make the vanilla sauce: While the pudding bakes, melt the butter in a small saucepan over medium heat. Stir in brown sugar and cream, and bring just to a simmer. Cook 3–4 minutes, stirring constantly, until smooth and slightly thickened. Remove from heat and stir in vanilla or rum extract (or both).

Serve warm: Spoon the bread pudding into bowls or cut into squares, then drizzle with warm vanilla sauce just before serving. It’s also lovely with a dollop of whipped cream or a scoop of ice cream for extra indulgence.

Tips for Success

• Choose the right bread: Dense, slightly stale bread holds its shape best. French or homemade sandwich bread gives you soft custard; challah or brioche add richness.
• Don’t skip the rest time: Allowing the bread to sit in the custard before baking helps prevent dry spots and ensures even texture.
• Want a deeper flavor? Replace ½ cup of milk with eggnog or add a splash of spiced rum to the sauce.
• Make-ahead tip: Assemble the pudding, cover, and refrigerate overnight. Bake in the morning for an effortless Christmas brunch. Note: You may need to add a little extra time for baking, especially if you use a glass baking pan.

Variations

• Apple Cranberry Bread Pudding: Add 1 cup diced apples and ½ cup dried cranberries.
• Chocolate Bread Pudding: Stir in ½ cup chocolate chips and top with chocolate sauce.
• Eggnog Bread Pudding: Replace some or all of the milk with eggnog for extra holiday flavor.
• Gluten-free version: Use your favorite gluten-free bread and check custard doneness carefully.

The sauce is basically a caramel sauce, so it’s quite sweet. If you like a less sweet dessert, opt for a dollop of unsweetened whipped cream instead. I’ve also used some rum instead of rum extract. Work with what you have on hand.

You can skip the cranberries if you like, but I think the bread pudding is much better with them. My preferred dried cranberries are Honestly Cranberry berries, which have no added sugar or oils. Their bright, tart taste is a perfect compliment to the richness of the custard. I sometimes use two duck eggs instead of four chicken eggs, depending on how our flocks are laying.

Serving Ideas

• Serve warm from the oven with whipped cream or vanilla ice cream.
• Add a dusting of powdered sugar or colored sprinkles for a festive touch.
• Try individual ramekins for a make-ahead Christmas brunch dessert.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warm.

Bread pudding can be frozen for up to 2 months — thaw overnight in the fridge before reheating. I personally prefer it fresh and hot from the oven. The sauce does not freeze well, so skip it or make it when serving.

FAQs

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Holiday Food Doesn’t Have to be Complicated

There’s a reason this dessert has stood the test of time — it’s thrifty, adaptable, and full of old-fashioned comfort. Whether you serve it for Christmas or bake it just to make the house smell amazing, this Christmas bread pudding brings a touch of homemade warmth to the season.

It’s a reminder that good food doesn’t have to be complicated. Sometimes, all it takes is yesterday’s bread and a little love to make something special.

More easy recipes:

Cranberry Orange Bread

Wassail Punch

Cozy Mulled Apple Cider

This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering. This was her summer job through most of high school and college.