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Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Classic bread pudding baked with custard-soaked bread and served with a creamy vanilla sauce.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Brunch, Dessert, Snack
Cuisine: American, Comfort
Calories: 310

Ingredients
  

Bread Pudding
  • 6 cups cubed day-old bread French, brioche, or challah
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 eggs large
  • 1 cup granulated sugar
  • 1 tsp vanilla extract or 1 vanilla bean
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ cup raisins or currants optional
  • 3 tbsp unsalted butter melted
Vanilla Sauce
  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • 2 egg yolks large
  • 1 tsp vanilla extract or ½ vanilla bean
  • 2 tbsp unsalted butter

Equipment

  • Mixing bowls
  • Baking dish
  • Wire rack
  • Saucepan

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Place cubed bread in a large mixing bowl; add raisins if using.
  3. Whisk together milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg until smooth.
  4. Pour custard over bread and press gently to soak. Let sit 10–15 minutes.
  5. Drizzle melted butter over soaked bread and transfer to baking dish.
  6. Bake 45–50 minutes until golden and set. Insert knife to test doneness.
  7. For vanilla sauce, combine milk, cream, and sugar in saucepan over medium heat until simmering.
  8. Whisk egg yolks in a small bowl. Temper with hot milk mixture, then return to saucepan.
  9. Cook on low, stirring until slightly thickened. Remove from heat, stir in butter and vanilla.
  10. Serve bread pudding warm with vanilla sauce.

Notes

For extra flavor, toast the bread lightly before soaking in custard.