Old-Fashioned Bread Pudding with Vanilla Sauce

Here’s a classic, detailed recipe for Old-Fashioned Bread Pudding with Vanilla Sauce — warm, comforting, and rich:

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Old-Fashioned Bread Pudding

Ingredients (Serves 6–8)

For the Bread Pudding

• 6 cups day-old bread, cubed (French, challah, or brioche work well)

• 2 cups whole milk

• 1/2 cup heavy cream

• 3/4 cup granulated sugar

• 3 large eggs

• 2 tsp vanilla extract

• 1/2 tsp ground cinnamon (optional)

• 1/4 tsp ground nutmeg (optional)

• 1/4 cup unsalted butter, melted

• 1/2 cup raisins or other dried fruit (optional)

For the Vanilla Sauce

• 1 cup whole milk

• 1/2 cup heavy cream

• 1/2 cup granulated sugar

• 2 large egg yolks

• 2 tsp vanilla extract

• Pinch of salt

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Instructions

1. Prepare the Bread Pudding

1. Preheat oven to 350°F (175°C).

2. Place bread cubes in a greased 9×13-inch baking dish. Add raisins if using.

3. In a medium bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, nutmeg, and melted butter.

4. Pour the custard over the bread, pressing lightly so the bread absorbs the liquid.

5. Let it sit for 10–15 minutes to soak thoroughly.

2. Bake

1. Bake uncovered for 45–50 minutes, or until the custard is set and the top is golden brown.

2. Remove from oven and let cool slightly.

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3. Prepare the Vanilla Sauce

1. In a small saucepan, heat milk and cream over medium heat until just simmering.

2. In a separate bowl, whisk together sugar, egg yolks, and salt.

3. Slowly pour the hot milk mixture into the egg mixture while whisking constantly.

4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens slightly (do not boil).

5. Remove from heat and stir in vanilla extract.

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4. Serve

• Cut the bread pudding into squares or scoops.

• Pour warm vanilla sauce over each serving.

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Tips

• Bread choice: Slightly stale bread works best because it soaks up the custard without falling apart.

• Flavor variations: Add chocolate chips, chopped nuts, or a splash of bourbon or rum for a richer taste.

• Make-ahead: Assemble the pudding and refrigerate overnight, then bake in the morning.

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If you want, I can also provide a simpler stovetop vanilla sauce version that takes 5 minutes and tastes just as rich. Do you want that?