Old-Fashioned Bread Pudding with Creamy Vanilla Sauce

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Old-Fashioned Bread Pudding with Creamy Vanilla Sauce

Introduction

This classic bread pudding is warm, soft, comforting, and incredibly easy to make. Cubes of day-old bread are soaked in a rich vanilla custard, baked until golden and slightly crisp on top, then finished with a smooth, buttery vanilla sauce. Raisins add little bursts of sweetness throughout.

It is a wonderful way to turn leftover bread into a delicious homemade dessert.

Ingredients

For the Bread Pudding

  • 8 cups day-old bread, cut into cubes
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 4 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup raisins
  • ½ cup chopped pecans or walnuts, optional

For the Vanilla Sauce

  • ½ cup butter
  • ¾ cup granulated sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9 × 13-inch baking dish generously with butter.
  3. Place the bread cubes in the prepared baking dish. Sprinkle the raisins and nuts evenly over the bread.
  4. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt.
  5. Slowly pour the custard mixture over the bread, making sure all the pieces are moistened.
  6. Gently press the bread down with a spatula or the back of a spoon so it absorbs the custard.
  7. Let the mixture sit for 10–15 minutes before baking.

Method

Bake uncovered for 45–55 minutes, or until the top is beautifully golden brown and the center is set but still soft.

Remove from the oven and let it rest for about 10 minutes.

While the pudding rests, prepare the vanilla sauce.

Vanilla Sauce

  1. Melt the butter in a small saucepan over medium-low heat.
  2. Add the sugar and heavy cream.
  3. Stir continuously until the sugar dissolves and the sauce becomes smooth and slightly thickened, about 3–5 minutes.
  4. Remove from the heat and stir in the vanilla extract and a pinch of salt.
  5. Pour the warm sauce generously over individual servings of bread pudding.

Benefits

  • A delicious way to use leftover bread
  • Easy and budget-friendly
  • Can be prepared ahead of time
  • Raisins provide natural sweetness and texture
  • The combination of warm pudding and creamy vanilla sauce makes a comforting dessert for family gatherings

Nutrition

Approximate nutrition per serving, depending on portion size and ingredients:

  • Calories: 380–450
  • Carbohydrates: 55–60 g
  • Protein: 8–10 g
  • Fat: 16–20 g
  • Sugar: 30–35 g
  • Fiber: 2–3 g

Tips

  • Use day-old or slightly stale bread because it absorbs the custard better than fresh bread.
  • Brioche, French bread, challah, or cinnamon bread all work beautifully.
  • For extra flavor, soak the raisins in warm water for 10 minutes, then drain before adding them.
  • Don’t overbake the pudding. The center should remain soft and moist.
  • For a stronger vanilla flavor, add an extra ½ teaspoon of vanilla to the sauce.
  • Serve warm with vanilla sauce, whipped cream, or a scoop of ice cream.
  • Leftovers can be refrigerated for up to 3 days and gently reheated before serving.

Conclusion

This old-fashioned bread pudding is the kind of dessert that makes simple ingredients taste extraordinary. The golden, custardy bread, sweet raisins, and silky vanilla sauce create a comforting combination that’s perfect for breakfast, dessert, holidays, or a cozy family dinner.

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