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

A close-up of a square slice of warm bread pudding topped generously with dripping vanilla custard sauce.
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This recipe delivers the ultimate comfort dessert using leftover bread. You get a soft custard center, a golden crust, and a delicious homemade vanilla sauce to finish it.

Ingredients

Scale
  • 8 cups stale bread cubes (about 1 loaf, use brioche or French bread)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup packed light brown sugar
  • 4 cups whole milk
  • 2 teaspoons vanilla extract
  • 1/2 cup raisins (optional)
  • For the Vanilla Sauce:
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cups whole milk
  • 1 large egg yolk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Place the bread cubes in the prepared baking dish. If using raisins, sprinkle them over the bread.
  3. In a large bowl, whisk together the 1 cup granulated sugar, cinnamon, nutmeg, and salt.
  4. In a separate bowl, whisk the eggs until they are light. Whisk in the brown sugar until combined.
  5. Slowly whisk the 4 cups of milk and 2 teaspoons of vanilla extract into the egg mixture.
  6. Pour the custard mixture evenly over the bread cubes. Gently press the bread down to help it soak up the liquid. Let it stand for 20 minutes to fully absorb the custard.
  7. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  8. While the pudding bakes, prepare the vanilla sauce. In a medium saucepan, whisk together the 1/2 cup sugar and cornstarch.
  9. Gradually whisk in the 1 1/2 cups of milk until smooth.
  10. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 to 8 minutes. Do not let it boil rapidly.
  11. Remove the saucepan from the heat. In a small bowl, whisk the egg yolk. Slowly temper the yolk by whisking in about 1/2 cup of the hot milk mixture.
  12. Pour the tempered yolk mixture back into the saucepan, whisking constantly. Return to low heat and cook for 1 minute more, stirring constantly. Do not boil.
  13. Remove from heat and stir in the butter and 1 teaspoon of vanilla extract until the butter melts.
  14. Serve the warm bread pudding immediately, drizzled generously with the warm vanilla sauce.

Notes

  • Use stale or slightly dry bread for the best texture; fresh bread can become too mushy.
  • If you prefer a New Orleans style, substitute the vanilla sauce with a simple bourbon sauce made by simmering 1/2 cup bourbon, 1/2 cup heavy cream, 1/2 cup brown sugar, and 4 tablespoons butter until slightly thickened.
  • For a richer flavor, use brioche or challah bread instead of standard white bread.

Nutrition

Find it online: https://spoonfulsnap.com/best-bread-pudding-old-fashioned-vanilla-sauce/