Warm Vanilla Bread Pudding With a Little Shop Twist

November 22, 2025

Lychee Balsamic Bread Pudding Recipe at The Little Shop of Olive Oils in Franklin MA

There’s something about cold weather that calls for cozy desserts — the kind you eat warm from the oven, with a spoon, and maybe even with a little extra sauce poured on top. This bread pudding is exactly that kind of comfort.

Soft, custardy cubes of bread bake into a golden, slightly crisp top, while the inside stays tender and melt-in-your-mouth delicious. And the best part? A silky, warm vanilla sauce made with our Cara Cara Orange Vanilla Balsamic (or Traditional Balsamic, if you want deeper flavor) that pools into every nook and cranny.

It tastes like the holidays, snow days, and family gatherings all at once — and it’s perfect for serving after dinner, bringing to a potluck, or enjoying with a cup of coffee on a quiet afternoon.

The Little Shop twist? That gentle balsamic brightness in the sauce. It adds warmth, depth, and just a touch of unexpected magic. One spoonful and you’ll understand why this is a recipe you keep forever.

Warm Vanilla Bread Pudding With a Little Shop Twist

It’s warm, it’s gooey, it’s golden—and that balsamic drizzle takes it from “yum” to “I need another slice immediately.

Author: The Little Shop of Olive Oils
Prep Time: 10 minutes
Cook Time: 40-45 minutes
Servings: 8
Category: Dessert
Cuisine: Mediterranean

Ingredients

6 cups day-old French bread, cut into cubes
2 cups whole milk
1 cup heavy cream
3 large eggs
½ cup sugar
2 tsp vanilla
½ tsp cinnamon
Pinch of salt
Optional: ¼ cup raisins or dried cranberries
Optional: Powdered sugar for dusting
½ cup butter
½ cup sugar
1 cup heavy cream
1–2 tbsp Cara Cara Orange Vanilla Balsamic (or Traditional Balsamic for a deeper caramel flavor)
Pinch of salt

Directions

Preheat oven to 350°F.
Lightly grease an 8x8 baking dish (or similar).
In a large bowl, whisk together: milk, cream, eggs, sugar, vanilla, cinnamon, and salt.
Place the bread cubes in the baking dish.
Pour custard mixture over the bread and gently press down so every piece soaks it in.
Let sit for 10 minutes to absorb.
Add raisins if using.
Bake uncovered for 40–45 minutes, until top is golden and center is set.
In a small saucepan, melt butter over medium heat.
Add sugar and cream; whisk until smooth.
Simmer gently for 3–4 minutes until slightly thickened.
Remove from heat and whisk in Balsamic and a pinch of salt.
Spoon warm sauce generously over warm bread pudding.
Dust with powdered sugar if desired.