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

A close-up of a square slice of moist bread pudding topped with rich vanilla sauce.
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Make this easy bread pudding using stale bread for a warm, gooey comfort food dessert. This recipe creates a rich custard base and is topped with a simple, homemade vanilla sauce.

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. If using raisins, sprinkle them over the bread.
  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 you have a smooth custard mixture.
  5. Pour the custard mixture slowly and evenly over the bread cubes, pressing down gently to help the bread absorb the liquid. Let the mixture sit for 15 minutes to soak thoroughly.
  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 pan from the heat and whisk in the powdered sugar until smooth.
  9. Whisk 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 is key; it absorbs the custard better without becoming mushy.
  • For a New Orleans twist, substitute 1/4 cup of the milk with bourbon and add a pinch of allspice to the custard.
  • You can prepare the bread and custard mixture the night before, cover it, and refrigerate. Add 10 minutes to the baking time if baking straight from the fridge.

Nutrition

Find it online: https://afripaket.com/best-bread-pudding-recipe-vanilla-sauce/