Vanilla Sauce Recipe: Look no further – this basic vanilla sauce for bread pudding, or any dessert will be the sauce that you want! Top my famous bread pudding recipe with it, or drizzle it on your favorite dessert recipe.
It also pairs beautifully with pancakes, waffles, cakes, crepes, ice cream, and even fresh fruit. (Not to mention, it’s perfect to have on the dessert table during the holidays.) The smooth, creamy texture and rich vanilla flavor make any dish extra delicious.
This vanilla sauce is also delicious to drizzle on a homemade pound cake (or any cake recipe). In just a few minutes, this easy recipe is a delicious addition to your dessert table.
Making your own vanilla sauce provides a fresh, natural taste compared to what some store-bought vanilla sauces provide. Plus, you can adjust the sweetness and consistency to your preference.
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Why You’ll Love This Recipe
- It uses a few ingredients: Most people keep all of these ingredients on hand! You may just need to pick up the heavy cream.
- Make-ahead recipe: You can make this ahead and gently reheat when ready to serve.
- The perfect basic skill: Learning how to make a vanilla dessert sauce will open you up to all of the dessert sauce options!
Ingredients Needed
Here’s what you’ll need to make this vanilla custard dessert sauce.
- Milk – Mixing milk and cream gives you the perfect fat level without being too heavy. Heavy whipping cream will help give the best texture.
- Butter – I always prefer using unsalted butter and then adding salt to the recipe. This helps control the exact level. If you only have salted you can go ahead and use it, but reduce the added salt to just a pinch.
- Sugar – There’s just enough here to make a mildly sweet sauce, allowing you to pair with sweet desserts without going overboard. If you are adding it to a dish that isn’t so sweet, you can increase the sugar to ¾ cup.
- Vanilla – Pure vanilla extract is what makes this sauce not so plain. If you are feeling fancy, try using vanilla bean powder or paste. It will add the classic flecks so you can see the vanilla!
- Cornstarch – Making a slurry can help thicken your sauce to the perfect texture. Always add cornstarch to cool water first to dissolve before adding to any dish.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
How to Make Vanilla Sauce
This comes together quite quickly, so don’t walk away from the stove!
STEP 1. Melt. Begin by melting the butter and sugar into the milk.
STEP 2. Dissolve. Dissolve the cornstarch into the water in a small bowl until totally smooth.
Tip: I love a silicone whisk. I find it gets into the corners better since it’s more flexible than metal. Also, using non-metal utensils means they are safe for all of your pans so you won’t scratch them up!
STEP 3. Whisk. Here’s where you don’t want to walk away! Whisk near constantly while cooking.
STEP 4. Thicken. Add the slurry to the pudding in the pot. Keep in mind it will continue to thicken as it both cooks and cools.
Recipe Pro Tips
- Keep an eye on things. Dairy is notorious for boiling over, so don’t walk away while you are cooking! You don’t want a mess on the stove or a burned bottom of the pot.
- Watch the salt. Salt is perfect for tempering sweet – that’s why we always add it even in dessert recipes. But if you are using salted butter, you won’t need to add as much salt.
Recipe FAQs
Vanilla sauce is a custard, which is essentially thickening milk with sugar! We add a cornstarch slurry, which some might consider cheating, but it can help you achieve the perfect texture.
It’s all so tasty! If you want to round out your recipe repertoire, you’ll want to know how to make custard (vanilla, like this one!), chocolate, fruit, and sugar-base (like caramel). Having this skill will allow you to make any dessert extra special.
Store any unused vanilla sauce in an airtight container in the fridge for up to 3 days. You will want to make sure it doesn't sit open inside the fridge. A dry layer/skin will form if the sauce is left open.
What to Serve with Vanilla Sauce
Whether you choose an old-fashioned bread pudding recipe or change it up by using croissants in bread pudding, or on top of donut bread pudding, this is the perfect topping. It would also be a sweet treat to drizzle over some fresh berries.
More Dessert Recipes You’ll Love
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Vanilla Sauce for Bread Pudding
Video
Equipment
- Medium Saucepan
- Small mixing bowl
- Spoon
- Whisk
Ingredients
- ½ cup milk 118 ml
- ¾ cup heavy cream 177 ml
- ½ cup granulated sugar 100 g
- ¼ cup unsalted butter 58 g
- 1 tablespoon cornstarch 10 g
- 2 tablespoons water 30 ml
- 1 tablespoon vanilla extract 15 ml
- ½ teaspoon salt 3 g
Instructions
- In a medium saucepan add the milk, heavy cream, granulated sugar, and butter. Set the heat to medium and using a whisk stir until the butter melts (about 3 minutes).½ cup milk, ¾ cup heavy cream, ½ cup granulated sugar, ¼ cup unsalted butter
- Once the butter has melted, in a small bowl combine the water and cornstarch to create a slurry. Make sure the cornstarch and water is fully combined then add it to the cream mixture.1 tablespoon cornstarch, 2 tablespoons water
- Stir to fully combine.
- Using your whisk, continue to stir the mixture until it starts to thicken and bubble (about 3 minutes).
- Once it starts to thicken and bubble, add the vanilla extract and salt.
- Stir to fully combine the vanilla and salt into the mixture.1 tablespoon vanilla extract, ½ teaspoon salt
- Allow the mixture to continue to thicken. You'll want to have a consistency of runny pudding for about 2 more minutes. Once you get to that consistency, remove from heat and allow to cool for a few minutes before topping the sauce over your bread pudding.
Notes
- Please note that the sauce will continue to thicken as it cools. If you want a runny sauce, omit the cornstarch slurry.
- If you want a more intense vanilla flavor you can add a ½ teaspoon of vanilla bean powder. It will also give you the look of having vanilla specks in the sauce.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Trish K. says
I used my left over yeast rolls, doubled the recipe and topped it with the vanilla sauce. This recipe was a huge hit with the whole family, including our picky six year old. Just one word….delicious!
Jessica says
Oh that’s amazing to hear, Trish! Thank you so much for sharing and I’m so glad that you liked it!
Sherri says
If there was a 10, I’d give this sauce a 10! It is AMAZING, DELICIOUS and lip smacking good. Super easy to make too. I could eat a bowl of this by itself lol.
Jessica says
That’s amazing to har, Sherri! Thank you so much for sharing that with me. I’m so happy you liked it!
Jillian says
Amazing sauce! This vanilla sauce is perfect! I tried using it with a different recipe by substituting rum extract and used it for rum raisin ice cream. Turned out great there as well.
Jessica says
Yay! I’m so glad you liked this vanilla sauce too. Thank you so much for sharing and letting me know!
Ragan says
This sauce is delicious! Thank you for sharing your recipe. I paired it with your yummy bread pudding recipe for the first time today. I’ve made the bread pudding twice with the brown sugar sauce and I had to try this sauce this time. Definitely a winner!
What is your recommended way to store any extra sauce?
Jessica says
Hi Ragan! I’m so glad that you like it, thank you! I’d definitely store the sauce in the refrigerator. I hope that helps!
Sue jones says
My lord it’s slap your momma good. There may not be any left when my hubby gets home.
Jessica says
Hahahaha! I feel the same way! I’m so glad that you like this vanilla sauce, thank you for sharing!!
Mary Olena Hall says
I loved this recipe it came out great
Jessica says
I’m so glad it did, thank you for taking the time to share that with me!
Glenda says
Omg!! This was delicious!
Thank you for the recipe
Jessica says
Oh good, I’m so glad you liked this vanilla sauce recipe too! Thank you!
Ashley says
Love love love this recipe with your old fashioned bread pudding! I make mine in a bundt pan and top it with this! It’s beautiful and a hit at every party!
Jessica says
That’s excellent to hear, thank you Ashley!
Elisabeth says
Can this sauce be frozen? Thanks!
Jessica says
Hi Elisabeth! That’s a great question. I haven’t tried freezing this but since it’s a cream-based sauce, I will say it should freeze ok if it is sealed really well and stored properly in a freezer container, for a few weeks!
Lauryn says
This recipe is sufficient for a 13×9 dish. I doubled it for my bread pudding and had 4/5th of it left over lol. I couldn’t get it to thicken up as much as I would have liked but that’s okay bc I used the leftovers as creamer for my coffee!
Terry says
Can I make this ahead and if yes, reheat on stove or microwave?
Lee says
This is the second time I make this. Love it.
Jessica says
Oh this is so great to hear about the vanilla sauce, thank you!
Bonnie says
Heavenly is the only word to use when referring to this sauce. My husband’s reaction was all I needed to know this was a winner!! My go-to sauce forevermore!
Jessica says
Awww!!! That’s perfect!! Thank you so much Bonnie!