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

A close-up of a square slice of amazing bread pudding topped with thick vanilla sauce.
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This recipe delivers the ultimate comfort dessert. You get a soft custard center and a golden crust, making it a sweet way to use leftover bread. The homemade vanilla sauce poured over the top adds a delicious finish.

Ingredients

Scale
  • 8 cups stale bread cubes (about 1 pound, preferably French or brioche)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)
  • For the Vanilla Sauce: 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the bread cubes, 1 cup sugar, cinnamon, nutmeg, and salt. If using raisins, add them now. Toss gently to distribute the spices evenly.
  3. In a separate medium bowl, whisk together the eggs, milk, heavy cream, and vanilla extract until fully combined. This creates your homemade custard base.
  4. Pour the custard mixture evenly over the bread mixture in the large bowl. Gently press the bread down to help it absorb the liquid. Let the mixture sit for 15 minutes to soak thoroughly.
  5. Pour the soaked bread mixture into your prepared baking dish.
  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, combine 1 cup sugar and butter. Stir until the butter melts and the sugar dissolves, about 3 minutes.
  8. Stir in the 1/2 cup heavy cream. Bring the mixture to a gentle boil, stirring constantly for 1 minute. Remove from heat and stir in the vanilla extract.
  9. Let the bread pudding cool slightly before serving warm, drizzled generously with the warm vanilla sauce.

Notes

  • Use bread that is slightly stale; fresh bread can become too mushy when soaked.
  • For a New Orleans twist, substitute the vanilla sauce with a bourbon sauce recipe.
  • This recipe is perfect for using up leftover brioche or challah for a richer flavor.

Nutrition

Find it online: https://savorsensations.com/easy-bread-pudding-old-fashioned-recipe/