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

Close-up of a rich slice of bread pudding topped with thick vanilla glaze and caramel sauce.
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This old-fashioned bread pudding recipe delivers the ultimate comfort dessert. You get soft, custardy bread soaked in rich flavor, topped with a homemade vanilla sauce. It is easy to make using 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 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Arrange 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, sugar, cinnamon, nutmeg, and salt until combined.
  4. Whisk in the milk, heavy cream, and vanilla extract until the custard mixture is smooth.
  5. Slowly pour the custard mixture evenly over the bread cubes, pressing down gently to help the bread absorb the liquid. Let the bread soak for 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 medium saucepan, whisk together the sugar and flour.
  8. Gradually whisk in the water until smooth. Add the butter.
  9. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Boil for 1 minute, stirring constantly. Remove from heat and stir in the vanilla extract.
  10. Let the bread pudding cool slightly before serving warm with a generous drizzle of the warm vanilla sauce.

Notes

  • Using stale or slightly dry bread cubes helps the pudding absorb the custard without becoming mushy.
  • For a richer flavor, substitute 1/4 cup of the milk with bourbon or dark rum.
  • You can prepare the vanilla sauce ahead of time and gently reheat it before serving.

Nutrition

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