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Grandmas Oldfashioned Bread Pudding With Vanilla Sauce

Grandmas Oldfashioned Bread Pudding With Vanilla Sauce

A classic baked custard bread pudding made with stale bread, warm spices, eggs, and cream. Finished with a silky homemade vanilla sauce that soaks into every warm bite. Simple, rich, and timeless.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups stale white bread or French bread, cut into 1-inch cubes about 10 to 12 oz
  • 3 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup raisins optional
  • 1/2 cup unsalted butter for vanilla sauce
  • 1 cup powdered sugar, sifted for vanilla sauce
  • 1 large egg, lightly beaten for vanilla sauce
  • 1 tsp vanilla extract for vanilla sauce
  • 2 tbsp heavy cream for vanilla sauce

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Small saucepan
  • Whisk
  • Knife

Method
 

  1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish with butter.
  2. Layer bread: spread bread cubes in the dish. Scatter raisins if using.
  3. Make custard: whisk eggs, milk, cream, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until combined. Pour evenly over bread.
  4. Soak: press bread down gently. Let soak 20 to 30 minutes, pressing occasionally.
  5. Bake: bake uncovered 45 to 55 minutes until golden and center is set. Tent with foil if top browns too quickly.
  6. Make vanilla sauce: melt butter in a small saucepan over low heat. Whisk in powdered sugar. Slowly whisk in beaten egg. Cook 2 to 3 minutes, stirring, until slightly thickened. Do not boil. Remove from heat, stir in vanilla and cream.
  7. Serve: spoon warm vanilla sauce generously over each portion of warm bread pudding.

Notes

  • Use stale bread for best texture, fresh bread goes mushy.
  • Let the bread soak fully before baking, at least 20 minutes.
  • Do not boil the vanilla sauce or the egg will scramble.
  • Make ahead and refrigerate assembled, unbaked for up to overnight.
  • Store sauce separately and rewarm before serving.