Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce


For the Bread Pudding:

  • 6 cups cubed day-old bread (French or Italian)
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup raisins (optional)
  • 2 tablespoons unsalted butter, melted

For the Vanilla Sauce:

  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of salt


  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Place the cubed bread in the prepared baking dish. If using, sprinkle the raisins evenly over the bread.
  3. In a large bowl, whisk together the milk, granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
  4. Pour the milk mixture over the bread cubes, pressing down gently to ensure all the bread is soaked. Let it sit for 10-15 minutes to absorb the liquid.
  5. Drizzle the melted butter over the top of the bread mixture.
  6. Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
  7. While the bread pudding is baking, prepare the vanilla sauce. In a medium saucepan, combine the heavy cream, granulated sugar, unsalted butter, and a pinch of salt. Cook over medium heat, stirring constantly until the mixture begins to simmer.
  8. In a small bowl, whisk the flour with a few tablespoons of the hot cream mixture until smooth. Gradually whisk this mixture back into the saucepan. Continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
  9. Remove from heat and stir in the vanilla extract.
  10. Serve the warm bread pudding drizzled with the vanilla sauce.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes

Kcal: 350 kcal per serving | Servings: 8 servings

Leave a Comment