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Classic Grandma’s Bread Pudding with Homemade Vanilla Sauce

A close-up of a moist slice of bread pudding loaded with raisins, topped with a generous pour of vanilla sauce.
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Create a rich, custardy bread pudding reminiscent of old-fashioned comfort food. This recipe uses simple ingredients to make a decadent dessert perfect for any gathering, topped with a luscious homemade vanilla sauce.

Ingredients

Scale
  • 8 cups stale bread, cubed (French bread or challah works well)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 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: 1/2 cup unsalted butter
  • 1 cup powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cubed bread, granulated sugar, cinnamon, nutmeg, and salt. Toss gently to distribute the spices evenly. If using raisins, add them now.
  3. In a separate bowl, whisk together the eggs, whole milk, heavy cream, and vanilla extract until well combined. This creates your rich custard base.
  4. Pour the custard mixture evenly over the bread mixture in the baking dish. Gently press the bread down to help it absorb the liquid.
  5. Let the bread soak for at least 20 minutes, or up to 1 hour, allowing the bread to fully absorb 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: In a small saucepan over medium heat, melt the butter. Remove from heat and whisk in the powdered sugar until smooth. Whisk in the heavy cream and vanilla extract until the sauce is smooth and pourable.
  8. Let the bread pudding cool slightly before serving warm with a generous drizzle of the homemade vanilla sauce.

Notes

  • Use day-old or slightly stale bread for the best texture; fresh bread can become too mushy.
  • You can prepare this bread pudding ahead of time; cover and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking directly from the refrigerator.
  • For a richer flavor, substitute some of the milk with evaporated milk.

Nutrition

Find it online: https://mistyplate.com/bread-pudding-classic-grandmas-recipe/