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

Close-up of a square slice of raisin bread pudding generously topped with creamy vanilla custard sauce.
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This recipe delivers the ultimate comfort dessert: old-fashioned bread pudding with a soft custard center and a golden crust. Drizzle it with homemade vanilla sauce for a truly satisfying treat that uses up stale bread.

Ingredients

Scale
  • 8 cups stale bread cubes (French bread or brioche work well)
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)
  • For the Vanilla Sauce: 1/2 cup unsalted butter
  • 1 cup powdered sugar
  • 1/4 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. Place the bread cubes evenly in the prepared baking dish. If using raisins, sprinkle them over the bread.
  3. In a large bowl, whisk together the eggs, granulated sugar, cinnamon, nutmeg, and salt until well combined. This is your base custard flavor!
  4. Gradually whisk in the whole milk, heavy cream, and vanilla extract until the mixture is smooth.
  5. Pour the custard mixture evenly over the bread cubes. Gently press the bread down to help it soak up the liquid. Let it sit for 15 minutes to absorb the custard.
  6. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  7. While the pudding bakes, make the vanilla sauce. In a small saucepan over medium heat, melt the butter.
  8. Remove the pan from the heat. Whisk in the powdered sugar until smooth.
  9. Stir in the heavy cream and vanilla extract until the sauce is creamy. If the sauce is too thick, add a tiny bit more cream.
  10. Let the bread pudding cool slightly before serving warm, topped generously with the homemade vanilla sauce. Give yourself a round of applause for making this decadent dessert!

Notes

  • Using stale or slightly dry bread cubes helps the pudding hold its shape and absorb the custard better.
  • For a New Orleans twist, substitute the vanilla sauce with a simple bourbon sauce recipe.
  • This recipe is excellent for turning leftover bread into a delicious comfort food dessert.

Nutrition

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