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Grandma’s Old-Fashioned Bread Pudding with Warm Vanilla Sauce

Close-up of two stacked squares of golden brown bread pudding generously covered in creamy vanilla sauce.
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This recipe creates a classic bread pudding with a soft custard center and a golden crust. You make a simple homemade vanilla sauce to serve over this comforting dessert.

Ingredients

Scale
  • 8 cups stale bread cubes (French bread or challah work well)
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)
  • For the Vanilla Sauce:
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, toss the bread cubes with the raisins, if using.
  3. In a separate bowl, whisk together the sugar, cinnamon, nutmeg, and salt.
  4. In a medium bowl, whisk the eggs until blended. Whisk in the milk, heavy cream, and vanilla extract.
  5. Pour the wet ingredients over the bread mixture. Gently toss to coat all the bread evenly. Let the mixture stand for 15 minutes so the bread absorbs the custard.
  6. Pour the soaked bread mixture into the prepared baking dish. Press the bread down slightly to fit.
  7. Bake for 45 to 55 minutes, or until the custard is set and the top is golden brown.
  8. While the pudding bakes, prepare the vanilla sauce. In a small saucepan, combine the sauce sugar, butter, and heavy cream.
  9. Heat the sauce mixture over medium heat, stirring constantly until the sugar dissolves and the butter melts. Bring the mixture to a gentle boil and cook for 1 minute without stirring.
  10. Remove the sauce from the heat and stir in the vanilla extract.
  11. Let the bread pudding cool for 10 minutes before serving warm with the homemade vanilla sauce poured over the top.

Notes

  • Use bread that is slightly stale; this helps it absorb the custard without becoming mushy.
  • You can prepare this make ahead dessert by assembling it completely, covering it, and refrigerating it for up to 24 hours before baking. Add 10 minutes to the baking time if baking straight from the refrigerator.
  • This recipe is a great way of using up stale bread.

Nutrition

Find it online: https://cookingbyjade.com/best-homemade-bread-pudding-recipe/