Old Fashioned Bread Pudding with Vanilla Sauce

Old Fashioned Bread Pudding with Vanilla Sauce

Here’s a traditional recipe for vanilla sauce-topped bread pudding:

For the bread pudding:
– 6 cups of day-old bread, torn into bite-sized pieces (use any type of bread you prefer, like French bread or brioche)
– 2 cups milk
– 1 cup heavy cream
– 4 large eggs
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup raisins (optional)

For the vanilla sauce:
– 1/2 cup unsalted butter
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 1 tablespoon vanilla extract


1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a large mixing bowl, combine the torn bread pieces and milk. Let them soak for about 10-15 minutes, until the bread has absorbed most of the milk.

3. In another dish, whisk together the heavy cream, eggs, granulated sugar, vanilla essence, cinnamon, nutmeg, and salt until well incorporated.

4. Pour the egg mixture over the soaked bread in the mixing bowl. Add the raisins, if using, and gently stir until everything is evenly combined.

5. Transfer the bread pudding mixture to the prepared baking dish, spreading it out evenly.

6. Bake the bread pudding in the preheated oven for 45-50 minutes, or until it is set and golden brown on top.

7. While the bread pudding is baking, prepare the vanilla sauce. In a saucepan over medium heat, melt the butter. Stir in the granulated sugar and heavy cream. Bring the mixture to a simmer, stirring constantly, until the sugar is dissolved and the sauce has thickened slightly, about 5-7 minutes. Remove from heat and stir in the vanilla extract.

8. Once the bread pudding is done baking, remove it from the oven and let it cool for a few minutes before serving.

9. Serve the warm bread pudding with the homemade vanilla sauce drizzled over the top.

Enjoy your delicious homemade bread pudding with vanilla sauce!

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