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Grandma’s Classic Bread Pudding with Creamy Vanilla Sauce

A decadent slice of amazing bread pudding topped with thick vanilla sauce drizzled over the caramelized crust.
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Make this old-fashioned bread pudding using stale bread. It bakes into a rich, comforting dessert soaked in custard and pairs perfectly with a homemade vanilla sauce.

Ingredients

Scale
  • 8 cups stale bread, cubed (about 1 standard loaf)
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 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 cubed bread 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, milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until fully combined. This creates your rich custard base.
  4. Slowly pour the custard mixture evenly over the bread cubes, pressing down gently to help the bread absorb the liquid. Let the mixture stand for 15 minutes so the bread soaks up the custard.
  5. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  6. While the pudding bakes, prepare the vanilla sauce. In a small saucepan over medium heat, melt the butter.
  7. Remove the saucepan from the heat. Whisk in the powdered sugar until smooth.
  8. Stir in the heavy cream and vanilla extract until the sauce is creamy. Keep warm until ready to serve.
  9. Let the bread pudding cool slightly before cutting. Serve warm with a generous drizzle of the creamy vanilla sauce.

Notes

  • Use bread that is slightly stale, like day-old French bread or challah, for the best texture. Do not use fresh, soft bread.
  • If you prefer a richer flavor, substitute half of the milk with evaporated milk.
  • For a holiday twist, add 1/2 cup of chopped pecans or walnuts to the bread mixture before pouring the custard over.

Nutrition

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