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

A close-up of a moist slice of bread pudding studded with raisins, generously covered in creamy vanilla sauce.
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This recipe recreates a comforting, classic bread pudding, perfect for using stale bread. It features a soft, custardy interior and a golden crust, finished with a simple, homemade vanilla sauce.

Ingredients

Scale
  • 8 cups stale bread cubes (French 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
  • 1 large egg yolk
  • 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, sprinkle the raisins evenly over the bread.
  3. In a large bowl, whisk together the eggs, 1 cup sugar, 2 cups milk, vanilla extract, cinnamon, and nutmeg until fully combined. This creates your homemade custard base.
  4. Pour the custard mixture slowly and evenly over the bread cubes, pressing down gently so the bread absorbs the liquid. Let the bread soak for at least 15 minutes.
  5. Drizzle the 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. Do not let it boil rapidly.
  10. Remove the saucepan from the heat. In a small bowl, lightly whisk the egg yolk. Temper the yolk by slowly whisking about 1/2 cup of the hot milk mixture into the yolk.
  11. Pour the tempered yolk mixture back into the saucepan, whisking constantly. Return to low heat and cook for 1 minute more, stirring, until slightly thickened. Do not boil.
  12. Remove from heat and stir in 1 teaspoon of vanilla extract. Keep warm or reheat gently before serving.
  13. Let the bread pudding cool for 10 minutes before slicing. Serve warm with a generous pour of the homemade vanilla sauce.

Notes

  • Using day-old or slightly stale bread gives the best texture, as it soaks up the custard without becoming mushy.
  • For a New Orleans style variation, substitute the vanilla sauce with a rich bourbon sauce recipe.
  • If you prefer a richer pudding, substitute 1/2 cup of the milk with heavy cream.

Nutrition

Find it online: https://delishdiarist.com/best-bread-pudding-recipe-old-fashioned/