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

A close-up of a slice of moist bread pudding loaded with raisins, drizzled generously with vanilla cream sauce.
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This recipe delivers the ultimate comfort dessert using leftover bread. You get a soft custard center, a golden crust, and a delicious homemade vanilla sauce poured over the top. It is a simple, heartwarming treat perfect for any occasion.

Ingredients

Scale
  • 8 cups stale bread cubes (about 1 loaf, preferably French or brioche)
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 3 large eggs
  • 3 large egg yolks
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/4 cup (1/2 stick) unsalted butter, melted (for greasing)
  • 1/2 cup raisins (optional)
  • For the Vanilla Sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup powdered sugar, sifted
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the baking dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with melted butter.
  2. Soak the bread: Place the bread cubes in the prepared baking dish. If using raisins, sprinkle them evenly over the bread.
  3. Make the custard base: In a large bowl, whisk together the milk, heavy cream, eggs, egg yolks, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until the sugar dissolves and the mixture is smooth.
  4. Combine: Pour the custard mixture slowly and evenly over the bread cubes. Gently press the bread down to help it absorb the liquid. Let the mixture stand for at least 20 minutes, or up to 1 hour, allowing the bread to fully soak.
  5. Bake: Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean (a little moistness is fine).
  6. Make the vanilla sauce: While the pudding bakes, prepare the sauce. In a small saucepan over medium-low heat, melt the 1/2 cup of butter. Remove from heat. Whisk in the sifted powdered sugar, milk, and vanilla extract until the sauce is smooth and creamy. If the sauce is too thick, add a tiny bit more milk until you reach a drizzly consistency.
  7. Serve: Let the bread pudding cool slightly before serving warm. Drizzle generously with the homemade vanilla sauce.

Notes

  • Using stale or slightly dry bread works best for absorbing the custard without becoming mushy.
  • For a richer flavor, substitute 1/4 cup of the milk with bourbon or rum when making the custard.
  • You can prepare the pudding and custard mixture the night before, cover it, and refrigerate. Add 10 minutes to the baking time if baking straight from the refrigerator.

Nutrition

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