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Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

A cozy, no-fuss dessert made from stale bread and a creamy custard, baked to perfection and drizzled with silky vanilla sauce.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Bread Pudding
  • 1 loaf stale bread (French bread, brioche, challah, or plain white loaf) Use sturdy bread; cube about one inch.
  • 4 large eggs Beaten gently.
  • 2 cups whole milk Can mix with cream for richness.
  • 1 cup white sugar Brown sugar can add a caramel note.
  • 1 tbsp real vanilla extract Add more in the sauce for flavor.
  • 1/4 cup butter Melted, adds richness.
  • 1 tsp cinnamon Adjust to taste.
  • 1/4 tsp nutmeg Optional.
  • pinch salt Enhances flavor.
  • 1 cup raisins Soak in warm water or rum before adding.
For the Vanilla Sauce
  • 1 cup milk or cream Can use part half-and-half for silkiness.
  • 1/2 cup sugar Adjust sweetness to taste.
  • 2 tbsp butter Adds richness.
  • 1 tbsp vanilla extract For flavor.
  • 1 tbsp cornstarch Optional, for thickening.

Method
 

Preparation
  1. Cube the stale bread and place it in a buttered baking dish.
  2. Whisk together the eggs, milk, sugar, vanilla, melted butter, salt, cinnamon, and nutmeg.
  3. Pour the custard over the cubed bread and press lightly to ensure all pieces are soaked.
  4. Let the mixture sit for at least 20-30 minutes or chill for an hour if possible.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Bake the pudding for about 50 minutes, or until the edges are set and the center is slightly jiggly.
  3. If the top browns too quickly, cover loosely with foil.
Making the Vanilla Sauce
  1. In a small saucepan, combine sugar, milk or cream, butter, and vanilla.
  2. Warm slowly while stirring constantly until the mixture is combined and slightly thickened.
  3. If desired, mix cornstarch with a little water, whisk into the mixture, and simmer for a minute to thicken further.
Serving
  1. Let the bread pudding rest for 10 minutes after baking.
  2. Spoon warm vanilla sauce over the pudding before serving.

Notes

Extra vanilla sauce can be made for serving. Leftovers can be stored in the fridge for up to 4 days and reheated gently. If the sauce thickens in the fridge, add a splash of milk while reheating.