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bread pudding with vanilla sauce

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This quick and easy Bread Pudding with warm vanilla sauce is comfort food at its best. It’s just as good as you remember grandma’s creamy custard bread pudding. Although grandma loved to make it with raisins, I prefer it without. Make with or without raisins to suit your taste. https://www.smalltownwoman.com/bread-pudding/

yield 12 serving(s)
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For bread pudding with vanilla sauce

  • BREAD PUDDING
  • 8 c
    day old challah or brioche bread, cut into bite-sized pieces
  • 6 Tbsp
    butter, melted and slightly cooled, divided
  • 5 lg
    eggs, room temperature
  • 2 1/2 c
    whole milk room temperature
  • 1 c
    granulated sugar
  • 1 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • 1 1/2 tsp
    pure vanilla extract
  • 2/3 c
    golden raisins, optional
  • VANILLA SAUCE
  • 1/2 c
    butter
  • 1/2 c
    granulated sugar
  • 1/2 c
    brown sugar
  • 1/2 c
    heavy cream
  • 2 tsp
    pure vanilla extract

How To Make bread pudding with vanilla sauce

  • 1
    Preheat oven to 350 degrees F. Brush a 9×13-inch casserole dish with about 1 tablespoon of melted butter.
  • 2
    Add the bread cubes to the prepared casserole dish.
  • 3
    In a large bowl, whisk together the remaining melted butter, eggs, milk, granulated sugar, ground cinnamon, ground nutmeg, vanilla extract, and golden raisins (if using). Pour the egg mixture over the bread, cover, and let it sit for about 30 minutes to absorb the custard.
  • 4
    Bake for 35-45 minutes or until the custard is set and the bread pudding is lightly browned. Let the bread pudding cool on a wire rack for 10-15 minutes.
  • 5
    Meanwhile, in a small saucepan, combine butter, sugar, brown sugar, and cream. Heat over medium heat, stirring constantly until the mixture coats the back of a spoon. It will bubble a lot, so it needs constant stirring. Remove from the heat, and let it cool for 10 minutes before stirring in the vanilla. Be careful, it may still bubble up.
  • 6
    Serve the bread pudding with the warm vanilla sauce poured over the top. Pour on individual slices if you think you might have leftovers.
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