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Old Fashioned Bread Pudding with Creamy Vanilla Sauce

A close-up of a square slice of bread pudding recipe topped generously with rich vanilla sauce.
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Make this easy bread pudding using stale bread. It transforms into a comforting, creamy baked custard dessert, perfect for serving warm with a rich vanilla sauce.

Ingredients

Scale
  • 8 cups stale bread, cut into 1-inch cubes (about 1 loaf)
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup raisins (optional)
  • 4 large eggs
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 3 cups whole milk
  • 1 cup heavy cream
  • Pinch of salt
  • For the Vanilla Sauce:
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cups whole milk
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, toss the bread cubes with the 1 cup of granulated sugar, cinnamon, nutmeg, and raisins, if using. Spread the bread mixture evenly into the prepared baking dish.
  3. In a separate medium bowl, whisk together the eggs, brown sugar, and vanilla extract until smooth.
  4. In a saucepan, combine the 3 cups of milk and heavy cream. Heat over medium heat until small bubbles form around the edges, but do not boil. Remove from heat.
  5. Slowly pour the warm milk mixture into the egg mixture while whisking constantly to temper the eggs. Stir in the pinch of salt.
  6. Pour the custard mixture evenly over the bread in the baking dish. Press the bread down gently to submerge it. Let the bread soak for 20 minutes.
  7. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  8. While the pudding bakes, prepare the vanilla sauce. In a medium saucepan, whisk together the 1 cup of sugar and cornstarch. Gradually whisk in the 1 1/2 cups of milk until smooth.
  9. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  10. Remove the sauce from the heat. In a small bowl, whisk the egg yolks. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper them. Pour the tempered yolks back into the saucepan with the remaining hot milk mixture.
  11. Return the saucepan to low heat and cook for 1 to 2 minutes, stirring constantly, until the sauce is thick. Do not allow it to boil after adding the yolks.
  12. Remove from heat and stir in the butter and 1 teaspoon of vanilla extract until smooth.
  13. Serve the warm bread pudding drizzled generously with the warm vanilla sauce.

Notes

  • Use day-old or slightly stale bread for the best texture; fresh bread can become too mushy.
  • For a New Orleans style bread pudding, add 1/4 cup of dark rum to the custard mixture before pouring it over the bread.
  • If you prefer a rum sauce, substitute 1/4 cup of dark rum for 1/4 cup of the milk in the sauce recipe, added after removing the sauce from the heat.

Nutrition

Find it online: https://hearthbite.com/bread-pudding-recipe/