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Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Close-up of a moist slice of bread pudding topped generously with rich vanilla sauce.

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Make this classic bread pudding using stale bread. It features a soft custard center, a golden crust, and is topped with a simple homemade vanilla sauce for a comforting dessert.

Ingredients

Scale
  • 8 cups cubed stale bread (French or white bread works well)
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • For the Vanilla Sauce:
  • 1/2 cup unsalted butter
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Arrange the bread cubes evenly in the prepared baking dish.
  3. In a large bowl, whisk together the eggs, granulated sugar, milk, vanilla extract, cinnamon, nutmeg, and salt until well combined. This is your custard base.
  4. Slowly pour the custard mixture evenly over the bread cubes, pressing down gently to help the bread absorb the liquid. Let the bread soak for 15 minutes.
  5. Bake for 40 to 50 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  6. While the pudding bakes, prepare the vanilla sauce. In a small saucepan, melt the butter over medium heat. Remove from heat.
  7. Whisk in the powdered sugar, milk, and vanilla extract until the sauce is smooth. If the sauce is too thick, add milk, one teaspoon at a time, until you reach your desired consistency.
  8. Let the bread pudding cool slightly before serving. Drizzle generously with the warm homemade vanilla sauce.

Notes

  • Using stale bread prevents the pudding from becoming too mushy during baking.
  • For a richer flavor, substitute 1/2 cup of the milk with heavy cream.
  • If you prefer a New Orleans dessert style, substitute the vanilla sauce with a bourbon sauce.

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