Print

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

Close-up of a rich, golden slice of bread pudding topped with creamy vanilla sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic bread pudding using stale bread. It features a soft, custardy center, a golden crust, and is topped with a simple, homemade vanilla sauce for the ultimate comfort dessert.

Ingredients

Scale
  • 8 cups stale bread cubes (about 1 pound, preferably French or brioche)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 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: 1/2 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, toss the bread cubes with the optional raisins until evenly mixed.
  3. In a separate bowl, whisk together the 1 cup sugar, cinnamon, and salt.
  4. In another large bowl, whisk the eggs until light. Whisk in the 2 cups milk, 1 cup heavy cream, and 1 teaspoon vanilla extract until combined.
  5. Gradually add the dry sugar mixture to the wet custard mixture, whisking until the sugar dissolves.
  6. Pour the custard mixture over the bread cubes. Gently press the bread down to submerge it completely. Let the mixture sit for 20 minutes to allow the bread to soak up the liquid.
  7. Pour the soaked bread mixture into the prepared baking dish.
  8. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  9. While the pudding bakes, prepare the vanilla sauce. In a small saucepan, combine the sauce sugar, butter, and 1/2 cup heavy cream.
  10. Heat over medium heat, stirring constantly until the butter melts and the sugar dissolves. Bring to a gentle simmer and cook for 2 minutes without stirring after it simmers.
  11. Remove the sauce from the heat and stir in 1 teaspoon vanilla extract.
  12. Let the bread pudding cool slightly before serving warm, drizzled generously with the homemade vanilla sauce.

Notes

  • Using stale or slightly dry bread gives you the best texture; fresh bread can become too mushy.
  • If you prefer a richer flavor, substitute half of the whole milk with half-and-half.
  • This recipe works well for holiday bread pudding or as a simple comfort food dessert.

Nutrition

Find it online: https://savoryskies.com/bread-pudding-old-fashioned-vanilla-sauce/