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Grandma’s Classic Bread Pudding with Warm Vanilla Sauce

A rich, moist slice of bread pudding studded with raisins, topped with a creamy vanilla sauce.
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I am so glad you are here to make this incredibly moist and comforting bread pudding. This recipe transforms stale bread into a decadent dessert, topped with a simple, rich vanilla sauce. It is pure cooking joy.

Ingredients

Scale
  • 10 cups stale bread, cut into 1-inch cubes (about 1 standard loaf)
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins or dried cranberries (optional)
  • For the Vanilla Sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Place the bread cubes evenly in the prepared baking dish. If using, sprinkle the raisins or cranberries over the bread.
  3. In a large bowl, whisk together the eggs, 1 cup sugar, cinnamon, nutmeg, and salt until well combined.
  4. Slowly whisk in the milk, heavy cream, and vanilla extract until the custard mixture is smooth.
  5. Pour the custard mixture slowly and evenly over the bread cubes. Gently press the bread down to help it soak up the liquid. Let the mixture sit for 20 minutes 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 clean.
  7. While the pudding bakes, prepare the vanilla sauce. In a small saucepan, melt the butter over medium heat.
  8. Stir in the 1 cup sugar and heavy cream. Bring the mixture to a gentle boil, stirring constantly. Reduce the heat and simmer for 2 minutes without stirring.
  9. Remove the sauce from the heat. Stir in the vanilla extract and a pinch of salt.
  10. Let the bread pudding cool slightly before serving warm with a generous drizzle of the warm vanilla sauce.

Notes

  • Using stale or slightly dry bread is key; it prevents the pudding from becoming mushy and helps it absorb the custard better.
  • If you prefer a bourbon sauce, substitute 2 tablespoons of bourbon for 2 tablespoons of the heavy cream in the sauce recipe.
  • For an extra rich flavor, use brioche or challah bread instead of standard white bread.

Nutrition

Find it online: https://www.purecookingjoy.com/best-bread-pudding-recipe-moist-creamy/

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