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

Close-up of a square slice of golden brown bread pudding topped with thick vanilla sauce.
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This recipe delivers the ultimate comfort dessert using leftover bread. You get a soft, custardy center with a perfectly golden crust, finished with a simple, homemade vanilla sauce.

Ingredients

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  • 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 (1 stick) 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 in the prepared baking dish. If using raisins, sprinkle them evenly over the bread.
  3. In a large bowl, whisk together the eggs, granulated sugar, cinnamon, nutmeg, and salt until well combined.
  4. Slowly whisk in the whole milk, heavy cream, and vanilla extract until the custard mixture is smooth.
  5. Pour the custard mixture evenly over the bread cubes. Gently press the bread down to help it absorb the liquid. Let it soak for at least 20 minutes.
  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, prepare the vanilla sauce. In a small saucepan over medium heat, melt the butter.
  8. Remove the saucepan 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, drizzled generously with the homemade vanilla sauce.

Notes

  • Using stale or slightly dry bread cubes helps the pudding absorb the custard without becoming mushy.
  • For a richer flavor, substitute half of the whole milk with evaporated milk.
  • This recipe is perfect for using up leftover brioche or challah for a more decadent result.

Nutrition

Find it online: https://spoonswirl.com/best-bread-pudding-recipe-old-fashioned/