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

A decadent slice of bread pudding studded with raisins, topped with vanilla sauce.
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This recipe delivers the ultimate comfort dessert: rich, moist bread pudding baked with creamy custard and topped with a luxurious warm vanilla sauce. It is a simple, nostalgic treat perfect for using leftover bread.

Ingredients

Scale
  • 8 cups stale bread, cut into 1-inch cubes
  • 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 milk, 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 evenly in the prepared baking dish. Sprinkle raisins over the bread if you are using them.
  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, pressing down gently to help the bread absorb the liquid. Let the mixture sit for 15 to 20 minutes to fully soak.
  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. Remove from heat and whisk in the powdered sugar and milk until smooth. Stir in the vanilla extract.
  8. Let the bread pudding cool slightly before serving warm with a generous drizzle of the warm vanilla sauce.

Notes

  • Use day-old bread like challah, brioche, or French bread for the best texture.
  • You can make this bread pudding ahead of time; cover and refrigerate for up to 24 hours before baking.
  • For an extra rich flavor, substitute 1/4 cup of the milk with bourbon or dark rum in the custard base.

Nutrition

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