Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a warm, comforting dessert made from simple ingredients that turn into a rich, custardy treat. Soft bread is soaked in a sweet, spiced custard, baked to golden perfection, and served with a smooth, creamy vanilla sauce, making it perfect for family dinners, holidays, or cozy evenings.
Ingredients for the bread pudding: 6 cups cubed day-old bread (such as white or challah), 4 large eggs, 2 cups whole milk, 1 cup heavy cream, 1 cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt. Optional: ½ cup raisins or chopped nuts.
Ingredients for the vanilla sauce: 1 cup whole milk, ½ cup heavy cream, ½ cup granulated sugar, 3 large egg yolks, 2 tablespoons unsalted butter, and 1 teaspoon vanilla extract.
To prepare the bread pudding, preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside. Place the bread cubes in a large mixing bowl. In another bowl, whisk together eggs, milk, cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth. Pour the custard over the bread cubes, gently pressing the bread down to soak evenly. Stir in raisins or nuts if using, and let the mixture sit for 10–15 minutes to allow the bread to absorb the custard.
Transfer the soaked bread mixture into the prepared baking dish and bake for 45–55 minutes, or until the top is golden brown and the custard is set. Remove from the oven and let cool slightly before serving.
To make the vanilla sauce, combine the milk and cream in a saucepan and heat over medium heat until hot but not boiling. In a separate bowl, whisk the egg yolks and sugar together until pale. Slowly pour the hot milk mixture into the yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened. Remove from heat, stir in butter and vanilla extract, and strain if desired for a smooth finish.
Serve the bread pudding warm, drizzled generously with the vanilla sauce.