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Old Fashioned Bread Pudding with Creamy Vanilla Sauce

A close-up of a moist slice of bread pudding recipe studded with raisins, topped with thick vanilla sauce.
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Make this easy bread pudding recipe to transform stale bread into a comforting, creamy dessert steeped in vanilla sauce. This classic dessert works well for family dinners or holidays.

Ingredients

Scale
  • 8 cups stale bread, cut into 1-inch cubes (about 1 loaf)
  • 1 1/2 cups granulated sugar
  • 1 tablespoon 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)
  • 1 tablespoon butter, softened (for greasing dish)
  • **For the Vanilla Sauce:**
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cups whole milk
  • 1 large egg yolk
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish with softened butter.
  2. In a large bowl, combine the bread cubes, sugar, cinnamon, nutmeg, and salt. Toss gently to distribute the spices evenly. If using raisins, add them now.
  3. In a separate medium bowl, whisk together the eggs, milk, heavy cream, and vanilla extract until well combined. This forms your custard base.
  4. Pour the custard mixture evenly over the bread mixture. Gently press the bread down to help it absorb the liquid. Let the mixture sit for 20 minutes to allow the bread to soak up the custard.
  5. Pour the soaked bread mixture into the prepared baking dish.
  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, whisk together the sugar and cornstarch. Gradually whisk in the milk until smooth.
  8. Cook the milk mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil rapidly.
  9. Remove the saucepan from the heat. In a small bowl, whisk the egg yolk. Slowly whisk about 1/2 cup of the hot milk mixture into the egg yolk to temper it.
  10. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Return to low heat and cook for 1 minute, stirring constantly. Do not boil.
  11. Remove from heat and stir in the butter and vanilla extract until the butter melts.
  12. Serve the warm bread pudding drizzled generously with the homemade vanilla sauce.

Notes

  • Use day-old or slightly stale bread for the best texture; fresh bread can become too mushy.
  • For a New Orleans dessert feel, substitute the vanilla sauce with a simple rum sauce made by adding 2 tablespoons of dark rum to the finished vanilla sauce.
  • You can prepare this make ahead dessert by assembling it completely, covering it, and refrigerating it for up to 24 hours before baking. Add 10 minutes to the baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://dishicious.com/bread-pudding-recipe/