Old Fashioned Bread Pudding Recipe – Vanilla Sauce Dessert
This old fashioned bread pudding with vanilla sauce is a timeless dessert that transforms simple ingredients into pure comfort. Made with custard‑soaked bread baked to golden perfection and topped with a luscious vanilla sauce, it’s a nostalgic recipe perfect for holidays, family dinners, or cozy nights in.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Saucepan (for vanilla sauce)
- Wooden spoon or spatula
Ingredients
For the bread pudding:
- 6 cups cubed bread (brioche, challah, or rustic loaf)
- 4 large eggs
- 2 cups milk
- 1 cup heavy cream
- ¾ cup sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup raisins or dried fruit
- 2 tbsp melted butter
For the vanilla sauce:
- ½ cup butter
- ½ cup sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Prepare bread: Cube stale bread and place in greased baking dish.
- Make custard: Whisk eggs, milk, cream, sugar, cinnamon, and nutmeg until smooth.
- Combine: Pour custard over bread cubes. Add raisins. Let soak 15 minutes.
- Bake: Bake at 350°F (175°C) for 40–45 minutes until golden and set.
- Make vanilla sauce: Melt butter in saucepan. Stir in sugar and cream. Simmer until smooth. Remove from heat, add vanilla.
- Serve: Spoon warm pudding into bowls and drizzle with vanilla sauce.
Notes
- Bread choice: Brioche or challah adds richness; rustic loaves give chewiness.
- Variations: Add chocolate chips, nuts, or swap raisins for cranberries.
- Make-Ahead: Assemble pudding, refrigerate overnight, and bake next day.
- Storage: Refrigerate leftovers up to 3 days; freeze up to 2 months.
- Pairings: Best with coffee, tea, or a scoop of vanilla ice cream.