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

A close-up of a moist square of bread pudding topped generously with a thick, creamy caramel sauce.
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This recipe shows you how to make a classic, comforting bread pudding using leftover bread. It features a soft, custardy center and a golden top, served with a simple, warm vanilla sauce.

Ingredients

Scale
  • 8 cups stale bread cubes (French bread or brioche work 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
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/2 cup raisins (optional)
  • For the Vanilla Sauce:
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Place the bread cubes in the prepared baking dish. If using raisins, sprinkle them over the bread.
  3. In a large bowl, whisk together the eggs, 1 cup sugar, 2 cups milk, 1 teaspoon vanilla extract, cinnamon, and nutmeg until well combined. This creates your homemade custard dessert base.
  4. Pour the custard mixture evenly over the bread cubes. Gently press the bread down to help it absorb the liquid. Let it soak for at least 20 minutes.
  5. Drizzle the 1/4 cup melted butter over the top of the soaked bread.
  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 medium saucepan, whisk together the 1/2 cup sugar and cornstarch.
  8. Gradually whisk in the 1 1/2 cups milk until smooth.
  9. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5 to 8 minutes). Do not let it boil rapidly.
  10. Remove the sauce from the heat. Stir in the 2 tablespoons butter and 1 teaspoon vanilla extract until the butter melts.
  11. Let the bread pudding cool slightly before serving warm with the homemade vanilla sauce poured over the top. This is a true comfort food dessert.

Notes

  • Use slightly stale bread; fresh bread may become too mushy.
  • For a New Orleans Bread Pudding twist, substitute the vanilla sauce with a bourbon sauce recipe.
  • If you prefer a richer pudding, substitute half the milk with heavy cream.
  • This recipe is excellent for using up leftover brioche or challah bread.

Nutrition

Find it online: https://kitchenican.com/easy-bread-pudding-old-fashioned-recipe/