Print

Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce

A close-up of a square slice of moist bread pudding recipe topped generously with thick vanilla sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic bread pudding using stale bread. It results in a creamy dessert with warm spices, topped with a simple homemade vanilla sauce for ultimate comfort.

Ingredients

Scale
  • 8 cups stale bread, cut into 1-inch cubes (about 1 loaf)
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 cup raisins (optional)
  • 2 tablespoons butter, melted (for greasing)

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish with the melted butter.
  2. Arrange the bread cubes evenly in the prepared baking dish. If using, sprinkle raisins over the bread.
  3. In a large bowl, whisk together the eggs, sugar, milk, cinnamon, nutmeg, and vanilla extract until well combined. This is your custard base.
  4. Slowly pour the custard mixture evenly over the bread cubes. Press the bread down gently to help it absorb the liquid.
  5. Let the bread soak for at least 20 minutes, or up to 1 hour, so the bread fully absorbs the custard.
  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.
  8. Let the bread pudding cool slightly before serving warm with the homemade vanilla sauce.

Notes

  • Use day-old French bread or brioche for the best texture. Do not use fresh, soft bread.
  • If you prefer a rum sauce, substitute 1/4 cup of the milk with dark rum in the custard, and add 2 tablespoons of rum to the finished vanilla sauce.
  • This recipe is a great way to use up leftover bread and create homemade comfort food.

Nutrition

Find it online: https://kitchenslang.com/bread-pudding-recipe-old-fashioned-vanilla-sauce/