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Classic Grandma’s Bread Pudding with Homemade Vanilla Sauce

A close-up of a warm slice of bread pudding generously topped with thick vanilla sauce.
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You make this rich, custardy bread pudding using simple ingredients. It delivers old-fashioned comfort and is perfect served warm with a luscious homemade vanilla sauce.

Ingredients

Scale
  • 1 loaf (about 1 pound) day-old French bread or challah, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • For the Vanilla Sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Place the bread cubes evenly into the prepared baking dish.
  3. In a large bowl, whisk together the eggs and 1 cup of sugar until pale.
  4. Whisk in the milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
  5. Slowly pour the custard mixture over the bread cubes, pressing down gently to help the bread absorb the liquid. Let the mixture stand for 20 minutes to soak thoroughly.
  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. Stir in the 1 cup of sugar and heavy cream. Bring the mixture to a gentle boil, stirring constantly, and let it boil for exactly 1 minute.
  9. Remove the sauce from the heat and stir in the vanilla extract.
  10. Let the pudding cool slightly before serving warm, drizzled generously with the homemade vanilla sauce.

Notes

  • Use slightly stale bread for the best texture; it absorbs the custard better without becoming mushy.
  • You can prepare this bread pudding ahead of time; cover and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking directly from the refrigerator.
  • For a richer flavor, substitute 1/4 cup of the milk with bourbon or dark rum in the custard mixture.

Nutrition

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