Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Comforting bread pudding made with day-old bread, rich custard, raisins, and a warm vanilla sauce — an easy dessert that tastes like home.
Ingredients
Main Ingredients
- 6 slices day-old French or challah bread cut into 1-inch cubes
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs beaten
- 1 cup granulated sugar
- 2 teaspoons vanilla extract divided (see sauce)
- 0.5 teaspoon ground nutmeg plus extra for sprinkling
- 0.25 teaspoon salt
- 0.25 cup unsalted butter melted
- 0.5 cup raisins optional
Vanilla Sauce
- 0.5 cup heavy cream
- 0.5 cup milk
- 0.25 cup granulated sugar
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract add after sauce is off heat
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Butter a 9x9-inch baking dish or similar size.
- Place the cubed bread in a large mixing bowl. If using raisins, sprinkle them over the bread and toss to combine.
- In another bowl, whisk together the milk, heavy cream, eggs, sugar, 1 teaspoon vanilla, nutmeg, salt, and melted butter until well combined.
- Pour the custard mixture evenly over the bread cubes, pressing gently so the bread soaks up the liquid. Let sit for 10 minutes to absorb.
- Transfer the soaked bread to the prepared baking dish. Sprinkle a light dusting of nutmeg on top.
- Bake in the preheated oven for 40 to 45 minutes, or until the top is golden and a knife inserted into the center comes out mostly clean.
- While the pudding bakes, make the vanilla sauce: combine cream, milk, and sugar in a small saucepan over medium heat. Bring to a gentle simmer, stirring until sugar dissolves.
- Remove the sauce from heat and whisk in butter and the remaining 1 teaspoon of vanilla. Keep warm until serving.
- Serve the bread pudding warm with a generous drizzle of vanilla sauce.
Notes
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave and add extra warm sauce when serving.
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