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

A single, square serving of amazing bread pudding topped with white icing drizzle and caramel 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. We finish it with a homemade vanilla sauce for a truly heartwarming treat.

Ingredients

Scale
  • 8 cups stale bread cubes (French bread or brioche work best)
  • 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. Arrange the bread cubes evenly in the prepared baking dish. Sprinkle the raisins over the bread, if using.
  3. In a large bowl, whisk together the eggs, granulated sugar, cinnamon, nutmeg, and salt until 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 the mixture sit for 15 minutes to soak thoroughly.
  6. Bake for 45 to 55 minutes, or until the pudding is set in the center and the top is golden brown.
  7. While the pudding bakes, prepare 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, 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 New Orleans twist, substitute the vanilla sauce with a simple bourbon sauce recipe.
  • This recipe is a great way to use leftover brioche or challah bread for a richer flavor.

Nutrition

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