- 4 cups cubed stale bread (French bread, brioche, or challah works beautifully)
- 2 cups whole milk
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (optional, but adds warmth)
- ½ teaspoon ground nutmeg (optional, for extra flavor)
- Optional mix-ins: ½ cup raisins, dried cranberries, chocolate chips, or chopped nuts
For the Vanilla Sauce:
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C) .
- Grease a 9x9-inch baking dish or a similar-sized casserole dish with butter or nonstick spray.
2. Prepare the Bread
- Place the cubed bread in a large mixing bowl. If the bread isn’t stale, lightly toast it in the oven for 5–10 minutes to dry it out slightly—this helps it absorb the custard better.
3. Make the Custard Mixture
- In a separate bowl, whisk together the milk, eggs, sugar, melted butter, vanilla extract, cinnamon, and nutmeg until smooth and well combined.
- Pour the custard mixture over the bread cubes, gently stirring to ensure all the bread is evenly coated. Let the mixture sit for 10–15 minutes to allow the bread to soak up the liquid.
4. Add Optional Mix-Ins
- If using raisins, chocolate chips, or nuts, fold them into the bread mixture before transferring it to the prepared baking dish. Spread the mixture evenly in the dish.
5. Bake the Bread Pudding
- Bake in the preheated oven for 40–45 minutes , or until the top is golden brown and the center is set (a knife inserted into the center should come out clean).
6. Make the Vanilla Sauce
- While the bread pudding bakes, prepare the vanilla sauce. In a small saucepan over medium heat, melt the butter . Stir in the sugar and cook for 1–2 minutes, stirring constantly.
- Gradually whisk in the heavy cream , ensuring no lumps form. Bring the mixture to a gentle simmer, then remove from heat and stir in the vanilla extract . Keep warm until ready to serve.
7. Serve and Enjoy
- Once the bread pudding is baked, let it cool slightly before slicing. Drizzle generously with warm vanilla sauce and serve immediately.
Tips for Success
- Use Stale Bread : Stale bread absorbs the custard better without becoming soggy. If your bread is fresh, toast it lightly to dry it out.
- Experiment with Flavors : Add a splash of rum, bourbon, or almond extract to the custard for an adult twist.
- Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven for best results.
- Freezing : Bread pudding freezes well! Wrap individual slices in plastic wrap and freeze for up to 2 months. Reheat from frozen in the oven or microwave.
Serving Suggestions
This Bread Pudding with Vanilla Sauce pairs beautifully with:
- A dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- Fresh berries like strawberries or raspberries for a pop of color and freshness.
- A hot cup of coffee, tea, or spiced cider for a cozy dessert experience.
Final Thoughts
This Grandma’s Old-Fashioned Bread Pudding is the ultimate comfort dessert—a warm, creamy, and nostalgic treat that brings people together. Whether you’re making it for a holiday gathering, a cozy family dinner, or just because, this recipe is guaranteed to bring smiles to everyone who tries it.
So grab your stale bread, preheat the oven, and get ready to create a dessert that’s as heartwarming as it is delicious. With its buttery custard base and dreamy vanilla sauce, this bread pudding is a timeless classic that will never go out of style. 🍞🍮