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Old-Fashioned Bread Pudding with Vanilla Sauce

A close-up of a moist slice of bread pudding, studded with raisins and drizzled generously with vanilla custard sauce.
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Make a rich, custardy bread pudding using stale bread, topped with a simple, warm vanilla sauce.

Ingredients

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  • 8 cups stale bread cubes (about 1 loaf)
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup raisins (optional)
  • 1/4 cup butter, melted (for sauce)
  • 1/2 cup granulated sugar (for sauce)
  • 1 cup water (for sauce)
  • 2 tablespoons cornstarch (for sauce)
  • 1 teaspoon vanilla extract (for sauce)

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish.
  2. Arrange the bread cubes evenly in the prepared baking dish. Sprinkle raisins over the bread, if using.
  3. In a large bowl, whisk together the eggs, 1 cup sugar, milk, heavy cream, cinnamon, 1 teaspoon vanilla extract, and nutmeg until well combined.
  4. Pour the custard mixture slowly and evenly over the bread cubes, pressing down gently so the bread absorbs the liquid. Let it soak for 15 minutes.
  5. Bake for 45 to 55 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, whisk together the melted butter, 1/2 cup sugar, and water over medium heat until the sugar dissolves.
  7. In a separate small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Whisk the slurry into the saucepan.
  8. Cook, stirring constantly, until the sauce thickens, about 2 to 3 minutes. Remove from heat and stir in the remaining 1 teaspoon of vanilla extract.
  9. Let the bread pudding cool slightly before serving warm with the vanilla sauce poured over the top.

Notes

  • Use day-old bread like challah, brioche, or French bread for the best texture.
  • If you prefer a richer sauce, substitute 1/2 cup of the water with heavy cream.
  • You can add 1/2 cup of chopped pecans or walnuts with the raisins for extra crunch.

Nutrition

Find it online: https://magazinemeal.com/best-bread-pudding-old-fashioned-recipe-1/