Step 1: Preheat & Prepare
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Step 2: Make the Bread Pudding
Place bread cubes in the dish. In a bowl, whisk together milk, eggs, sugar, cinnamon, nutmeg, and vanilla. Stir in raisins (if using). Pour custard over bread, pressing gently to soak. Drizzle with melted butter.
Step 3: Bake the Pudding
Bake for 40-45 minutes, or until golden brown and a knife inserted comes out clean.
Step 4: Make the Vanilla Sauce
While pudding bakes, combine sugar, butter, and cream in a saucepan. Heat over medium, stirring until simmering. Whisk cornstarch with water until smooth, then stir into the sauce. Cook, stirring constantly, until thickened (2-3 minutes). Remove from heat and stir in vanilla.
Step 5: Serve & Enjoy!
Serve warm bread pudding topped with vanilla sauce.
Cook Notes
- Day-old bread is best – it absorbs custard without getting mushy. French bread, brioche, or challah work well.
- For extra flavor, let bread soak in custard for 10-15 minutes before baking.
- Omit raisins or use dried cranberries or chopped nuts.
Variations
1. Chocolate Chip Bread Pudding
Use 1/2 cup mini chocolate chips instead of raisins.
2. Bourbon Vanilla Sauce
Add 1 tablespoon bourbon to the vanilla sauce.
3. Apple Cinnamon Bread Pudding
Add 1 cup peeled and chopped apples to the bread mixture.
Serving Suggestions
- Vanilla ice cream
- Whipped cream and cinnamon
- Fresh berries
Frequently Asked Questions
Can I Make it Ahead?
Yes! Assemble and refrigerate, covered, up to 12 hours before baking. Add a few extra minutes to baking time.
How to Store Leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F (175°C) for 10-15 minutes.
Can I Freeze it?
Yes! Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight before reheating.
This Old Fashioned Bread Pudding with Vanilla Sauce is a timeless, easy, and satisfying dessert. Enjoy!
Share your experience in the comments!
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