Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Ingredients
For the Bread Pudding
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6 cups day-old bread, cubed (French bread or white bread works best)
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2 cups milk
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1 cup heavy cream (or use all milk)
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4 large eggs
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1 cup sugar
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1 teaspoon vanilla extract
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1 teaspoon cinnamon
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¼ teaspoon nutmeg
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½ cup raisins (optional)
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3 tablespoons melted butter
For the Vanilla Sauce
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1 cup milk
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½ cup heavy cream
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½ cup sugar
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1 tablespoon cornstarch
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3 tablespoons butter
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1 tablespoon vanilla extract
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Pinch of salt
Instructions
1. Prepare the Bread Pudding Mixture
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Preheat oven to 350°F (175°C).
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Place bread cubes in a greased 9×13-inch baking dish.
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If using raisins, scatter them over the bread.
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In a large bowl, whisk together eggs, sugar, milk, cream, vanilla, cinnamon, and nutmeg.
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Pour this mixture evenly over the bread.
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Drizzle melted butter over the top.
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Let the mixture sit for 10–15 minutes so the bread absorbs the custard.
2. Bake
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Bake for 45–55 minutes, or until the top is golden and the center is set but still slightly soft.
Vanilla Sauce
3. Make the Sauce
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In a saucepan, whisk together sugar and cornstarch.
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Add milk and cream; stir to combine.
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Cook over medium heat, stirring constantly, until the mixture thickens slightly.
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Remove from heat and stir in butter, vanilla, and a pinch of salt.
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Cool slightly; the sauce will thicken more as it cools.
4. Serve
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Serve warm slices of bread pudding with generous spoonfuls of warm vanilla sauce on top.
Tips
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Best bread choices: day-old French bread, brioche, challah, or Texas toast.
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For added richness, sprinkle brown sugar on top before baking.
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Add-ins: chopped pecans, rum-soaked raisins, or chocolate chips.
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Bread pudding reheats well in the oven or microwave; sauce can be kept chilled for several days.
If you want, I can also provide:
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Old-fashioned whiskey sauce instead of vanilla sauce
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A chocolate bread pudding version
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A slow cooker bread pudding version
