Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

By: Rabia

🍮 Ingredients

For the Bread Pudding:

  • 8–9 cups cubed day-old bread (Challah, Brioche, or French bread work best)

  • 5 tablespoons melted butter

  • 5 large eggs

  • 2½ cups milk (whole milk preferred)

  • 1 cup granulated sugar

  • 1½ teaspoons ground cinnamon

  • ¼ teaspoon nutmeg

  • 1½ teaspoons vanilla extract

  • ⅔ cup golden raisins (optional but traditional)

For the Vanilla Sauce:

  • ½ cup unsalted butter

  • ½ cup granulated sugar

  • ½ cup brown sugar

  • ½ cup heavy cream

  • 2 teaspoons vanilla extract

🧁 Instructions

  1. Preheat Oven & Prepare Dish
    Preheat your oven to 350°F (175°C). Grease or butter a 9×13-inch baking dish generously.

  2. Assemble the Pudding Base
    Place cubed bread into the dish. In a large mixing bowl, whisk together melted butter, eggs, milk, sugar, cinnamon, nutmeg, and vanilla until smooth.
    Pour the custard mixture evenly over the bread cubes, ensuring they’re well soaked. Let it rest for 30 minutes to absorb the liquid fully.

  3. Bake
    Bake uncovered for 40–45 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean).

  4. Make the Vanilla Sauce
    In a saucepan over medium heat, combine butter, granulated sugar, brown sugar, and cream. Bring to a gentle simmer, stirring constantly, until slightly thickened (about 3–5 minutes).
    Remove from heat and stir in vanilla extract.

  5. Serve Warm
    Drizzle the warm vanilla sauce generously over slices of the bread pudding just before serving.

💡 Tips

  • For a deeper flavor, substitute half the milk with heavy cream or evaporated milk.

  • Add chopped pecans, walnuts, or shredded coconut for texture.

  • Leftovers can be stored covered in the fridge for up to 4 days — reheat gently in the microwave or oven.

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