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Classic Old-Fashioned Bread Pudding with Warm Vanilla Sauce

A close-up of a rich, baked bread pudding slice topped generously with a warm caramel sauce.
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Make this rich, custardy bread pudding using simple ingredients. It tastes like home and pairs perfectly with a warm vanilla sauce.

Ingredients

Scale
  • 8 cups stale bread cubes (French bread or challah works well)
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)
  • For the Vanilla Sauce: 1/2 cup unsalted butter
  • 1 cup powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

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. Sprinkle raisins over the bread if you are using them.
  3. In a large bowl, whisk together the eggs, granulated sugar, cinnamon, nutmeg, and salt until combined.
  4. Slowly whisk in the milk, heavy cream, and vanilla extract until the custard mixture is smooth.
  5. Pour the custard mixture evenly over the bread cubes. Gently press the bread down to help it absorb the liquid. Let it soak for 15 minutes.
  6. Bake for 45 to 55 minutes, or until the pudding is set in the center and the top is golden brown.
  7. While the pudding bakes, prepare the vanilla sauce. In a small saucepan, melt the butter over medium heat.
  8. Remove the butter from the heat. Whisk in the powdered sugar, heavy cream, and vanilla extract until the sauce is smooth. Keep warm.
  9. Let the bread pudding cool slightly before serving. Spoon the warm vanilla sauce over individual servings.

Notes

  • Use bread that is slightly stale; this helps the pudding absorb the custard without becoming mushy.
  • You can prepare this dessert ahead of time. Assemble the pudding, cover it, and refrigerate for up to 12 hours before baking. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
  • For a richer flavor, substitute half of the milk with evaporated milk.

Nutrition

Find it online: https://cookingbycarla.com/bread-pudding-classic-old-fashioned-recipe/