This luscious, silky-smooth vanilla sauce is so versatile and easy to make. It makes an amazing bread pudding or dessert sauce, perfect for topping any dessert!
I make this vanilla sauce any time I want to transform a simple dessert into something special. Leftover cake, a bowl of fruit, or bread pudding - you name it, this sauce goes well with everything. It adds a silky smooth, luscious layer of sweetness to any dessert.
Vanilla sauce is a rich, custard-like sauce made with milk, cream, sugar, egg yolks, and vanilla. This is also known as creme anglaise, vanilla custard sauce, bread pudding sauce, or vanilla cream sauce. You can see there are a lot of uses for this versatile sauce.
Why You'll Love This Vanilla Sauce
After testing several batches, we came up with the perfect consistency—not too thick or too thin. It's deliciously smooth and has just the right amount of sweetness. It's fantastic as a bread pudding sauce, drizzled over fresh fruit, or paired with any baked good.
This sauce is super versatile and can be made with any kind of milk. I recommend using whole milk for a creamier, richer flavor, but if you're looking for a lighter version, you can use low-fat milk and skip the half-and-half. Just double the amount of milk, and it will still taste amazing. You can even make this with non-dairy milk! Whatever combination you use, it will be divine!
Best of all, it's quick and easy to make with simple ingredients you probably already have in your kitchen. All you need are five ingredients!
Vanilla Sauce for Bread Pudding
This vanilla sauce will turn your bread pudding from good to absolutely irresistible. Here's why it's the best bread pudding sauce:
- Flavor - The warm vanilla flavor complements any flavor of bread pudding - chocolate, cinnamon, fruit, or spiced. It's also perfectly balanced for sweetness so it doesn't overwhelm your dessert.
- Creamy texture - The luscious, silky texture of this sauce adds a luxurious layer to every bite.
- Adds moistness - Have you ever had dry bread pudding where the custard doesn't soak all the way through the bread? Pair it with this sauce and turn any bread pudding into a soft, custardy dessert that's moist and rich.
Try this with our recipe for Custard Bread Pudding. The bread pudding sauce adds a silky, smooth layer for extra indulgence. Or try this with our recipe for Baked Cinnamon Apples for an elegant dessert. It's the perfect dessert for dinner parties!
Helpful Tips:
- Temper the egg yolks - When adding the hot milk mixture to the egg yolks, add in a ladle at a time in a narrow stream while whisking quickly. This is called tempering the egg yolks, and it's done to ensure that they don't curdle.
- Use high-quality vanilla - Fresh vanilla beans or vanilla bean paste will give the best flavor. Otherwise, use pure vanilla extract.
- Avoid overheating - Keep the heat low and steady to avoid scrambling the eggs.
- Add the vanilla extract once the sauce is removed from the heat and the sauce has cooled somewhat. This ensures the vanilla flavor stays vibrant doesn't cook off in a hot pot.
- Strain for smoothness - Run the sauce through a fine-mesh sieve for a smooth, silky consistency.
More Sauce Recipes:
- Custard Bread Pudding with Vanilla Sauce
- Cherry Sauce
- Strawberry Sauce (Strawberry Glaze)
- Easy Raspberry Sauce
- Blueberry Compote
- Mango Sauce
- Cherry Pie Filling
Recipe
Easy Vanilla Sauce Recipe | Bread Pudding Sauce
☑ Ingredients
- ½ cup milk
- ½ cup half and half
- 1 teaspoon vanilla bean paste - or vanilla extract
- 3 Tablespoons sugar
- 4 large egg yolks
Instructions
- Add the milk and half and half to a pot and bring to a slight simmer. Remove from heat.½ cup milk, ½ cup half and half
- Whisk egg yolks and sugar together in a medium bowl. Slowly ladle all the warm milk mixture into the egg yolk mixture while whisking quickly. Adding it too quickly will cook the egg yolks and cause the sauce to curdle.4 large egg yolks, 3 Tablespoons sugar
- Return the mixture to the pot and heat over medium-low while stirring until the sauce thickens and coats the back of the spoon, about 5 to 6 minutes. Remove from the heat and add the vanilla once it's no longer hot.1 teaspoon vanilla bean paste
- Strain the sauce if desired. Serve warm or chill in the refrigerator.
✎ Recipe Notes
- Makes a little over 1 cup of vanilla sauce.
- To reheat, add the vanilla sauce to a small pot and reheat it on the stovetop over very low heat, while constantly stirring. Remove it from the heat once it's warmed through.
- Overheating can cause the sauce to curdle so keep stirring and watch it closely.
- Keep it in the fridge in an airtight container for up to 4 days. Cover the top surface with a layer of plastic wrap to prevent a skin from forming.
- Avoid freezing this as it can alter the texture once thawed.
Nutrition
*Nutritional information is an estimate, calculated using online tools.
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Hope
So so good. I have made this twice - one version, following the recipe exactly, which was divine... and another time, I made a dairy-free version, omitting the half and half and using almond milk. It was still delicious and perfect for my lactose intolerant friends.
We serve with air fryer baked apples stuffed with oats - such a simple, delicious dessert. Your sauce is the absolute star of the show!
D
Your vanilla sauce was so good! I served it with baked apples
Abby
Hi Jamie!
I was looking for a delicious vanilla sauce to serve over a steamed pudding and came across your recipe.
It was such a treat! We don't have half and half here, so I subbed a little heavy cream with my milk, and it came out perfectly. The vanilla flavour was spot on!
Saving this recipe to make for Christmas 🙂
Jamie
That's so great to hear Abby! It's definitely popular during Christmas and holidays at my house!
Eva M.
Hello...just curious if this is thick enough to serve as a pudding? I'm addicted to the old fashioned banana pudding (nilla wafers, bananas and whipped cream layered with vanilla pudding) and have always wanted to make my own pudding/custard instead of the instant... would this be too thin?
Heather Cooper
Could you please share your steamed pudding recipe? It sounds yummy!
Jamie
Sure Heather, Custard Bread Pudding with Vanilla Sauce
Georgia
I just love to make this sauce to serve alongside so many desserts. We always have a pudding on a Sunday evening, and this sauce is my go-to - it really goes with everything. I mix it up sometimes, depending on what I am serving it with - a dash of liquor, lemon zest etc. A real winner!
Jamie
Thanks Georgia! Great idea adding liquor and zest to this vanilla sauce!
Katie
Yum! This was perfect for a light and fruity summer dessert!
Mary O’Brien
Loved this over bread pudding!
Heike Mackenzie
Love this sauce over jello pudding
Audrey
I love this vanilla sauce! So yummy
Jacqueline
This sounds amazing! What would be the best way to warm this up if I cooked it beforehand? Thanks!
Jamie
Hi Jacqueline! To reheat, add the vanilla sauce to a small pot and reheat it on the stovetop over very low heat, while constantly stirring. Remove it from the heat once it's warmed through. Be sure not to overheat it as that can cause the sauce to curdle.
Jack
This recipe sounds delicious! How much vanilla sauce does 4 servings make? Wondering if 8 total servings will be enough for two 8 person celebrations on Christmas Eve and Christmas Day?
Jamie
Hi Jack! This recipe makes a little over a cup of vanilla sauce so depending on how much you need for your celebration I would double it or adjust as needed.
Candace Henderson
We have always had this vanilla cream sauce over gingerbread, topped with whipped cream. It's delicious!
Amy Roskelley
Holy Yum!! this sauce is so good with the apples! LOVE IT.
Jamie
Thank you so much Amy! I'm so happy to hear that. 🙂
Susan
How long does sauce last in refrigerator and can it be frozen
Jamie
Hi Susan, I'd keep it in the fridge for up to 4 days covered with a layer of plastic wrap to prevent a skin from forming. I would advise against freezing this as it will affect the texture once thawed.
Sierra
Can I add bourbon to the vanilla sauce?
Jamie
Hi Sierra! You certainly can, just add it in at the same time as the vanilla extract. I wouldn't add more than 2 Tablespoons for the amount listed in the recipe. Hope that helps!
Glyd
What equipment/tools are needed?
Theresa
Can I sub almond milk for the milk?
Kathy
What can you use in place of whipping cream
Jamie
Hi Kathy! You can use half and half or whole milk.
Susan McGuire
What is the reason we have to wait til sauce cools before adding the vanilla?
Jamie
Hi Susan, adding the vanilla once it's no longer hot preserves more of the vanilla flavor. Adding vanilla extract while the sauce is hot results in evaporation, which can dilute the vanilla flavor.
C & C
True to the name - easy and delicious! Found this recipe after deciding during dinner to make custard sauce to go with desert and I’m so glad!! I only make custard once every year or so, but this is by far the easiest!!
Emmy
We made a fruit cake the other day that was a little dry, and this sauce completely rescued it! It is utterly delicious and couldn't be easy to make. If you usually buy your sauces or custards, please don't - this is so superior!
Jo
Just made this Vanilla Sauce, and it was a huge success! My kids keep asking for more!
Sam
This sauce has the perfect texture! I can't wait to serve it over some bread pudding on Valentine's Day! My son will LOVE it. I can't wait to make it!
Sara
Such a delicious sauce for so many treats! This will be the perfect fix to my sweet tooth! Delish!