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Grandma’s Old-Fashioned Bread Pudding with Creamy Vanilla Sauce

A close-up of a square serving of bread pudding drenched in thick vanilla sauce.
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Make this classic bread pudding using stale bread. It results in a warm, gooey dessert with a soft custard center, served with a simple homemade vanilla sauce.

Ingredients

Scale
  • 8 cups stale bread, cut into 1-inch cubes
  • 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
  • For the Vanilla Sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

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.
  3. In a large bowl, whisk together the eggs, granulated sugar, cinnamon, nutmeg, and salt until combined.
  4. Slowly whisk in the whole 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 absorb the liquid. Let the bread soak for at least 20 minutes, or up to 1 hour, 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 mostly clean.
  7. While the pudding bakes, prepare the vanilla sauce. In a small saucepan over medium heat, melt the butter.
  8. Remove the pan from the heat. Whisk in the powdered sugar until smooth.
  9. Stir in the heavy cream and vanilla extract until the sauce is creamy. If the sauce is too thick, add a tiny bit more cream.
  10. Let the bread pudding cool slightly before serving warm with a generous drizzle of the homemade vanilla sauce.

Notes

  • Use bread that is a day or two old for the best texture; fresh bread can become too mushy.
  • You can prepare this make ahead dessert by assembling it completely, covering it, and refrigerating it for up to 12 hours before baking. Add 5 to 10 minutes to the baking time if baking straight from the refrigerator.
  • For a richer flavor, substitute 1/2 cup of the milk with evaporated milk.

Nutrition

Find it online: https://daisyrecipe.com/bread-pudding-old-fashioned-vanilla-sauce/