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

A moist, square slice of bread pudding topped with a thick vanilla glaze and sitting in a pool of caramel sauce.
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This classic bread pudding recipe delivers the ultimate comfort dessert, transforming stale bread into a soft, custardy treat. We finish it with a rich, homemade vanilla sauce for a truly nostalgic flavor.

Ingredients

Scale
  • 8 cups stale bread, cut into 1-inch cubes (about 1 loaf)
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 cups 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°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the bread cubes, granulated sugar, cinnamon, nutmeg, and salt. If you are 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 well combined. This forms your custard.
  4. Pour the custard mixture over the bread mixture. Gently press the bread down to help it absorb the liquid. Let the mixture sit for 15 to 20 minutes, allowing the bread to soak up the custard completely.
  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 the sauce sugar, butter, and heavy cream. Stir constantly until the butter melts and the mixture comes to a gentle boil. Reduce heat to low and simmer for 2 minutes, stirring occasionally. Remove from heat and stir in the vanilla extract.
  8. Let the bread pudding cool slightly before serving. Cut into squares and generously pour the warm vanilla sauce over each serving.

Notes

  • Use day-old or slightly stale bread for the best texture; fresh bread can become too mushy.
  • If you prefer a richer flavor, substitute 1/4 cup of the milk with bourbon when making the custard.
  • For an extra decadent topping, substitute the vanilla sauce with a warm caramel sauce or bourbon sauce.

Nutrition

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