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

Close-up of a moist slice of bread pudding covered in thick, dripping caramel sauce.
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This recipe delivers the ultimate comfort dessert: soft, custardy bread pudding with a golden crust, perfect for using up stale bread. We top it with a simple, homemade vanilla sauce for a truly heartwarming treat.

Ingredients

Scale
  • 8 cups stale bread cubes (French bread or brioche work best)
  • 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 unsalted butter, melted (for the sauce)
  • 1/2 cup granulated sugar (for the sauce)
  • 1 cup water (for the sauce)
  • 1 teaspoon vanilla extract (for the sauce)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Arrange the bread cubes evenly in the prepared baking dish.
  3. In a large bowl, whisk together the eggs, 1 cup sugar, milk, 1 teaspoon vanilla extract, cinnamon, and nutmeg until well combined. This is your custard base.
  4. Slowly pour the custard mixture evenly over the bread cubes, pressing down gently to help the bread absorb the liquid. Let it sit for 15 minutes to soak completely.
  5. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  6. While the pudding bakes, prepare the vanilla sauce. In a small saucepan, combine the melted butter, 1/2 cup sugar, and water. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
  7. Reduce the heat and simmer for 5 minutes without stirring. Remove from heat and stir in the remaining 1 teaspoon of vanilla extract.
  8. Let the bread pudding cool slightly before serving. Drizzle generously with the warm vanilla sauce.

Notes

  • Using stale or slightly dry bread cubes prevents the pudding from becoming too mushy.
  • For a richer flavor, substitute half of the milk with heavy cream.
  • If you want a New Orleans style twist, add 1/4 cup of raisins to the bread before pouring the custard over it.
  • This recipe is great for using up leftover brioche or challah.

Nutrition

Find it online: https://cookifyme.com/best-bread-pudding-recipe-with-vanilla-sauce/