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Old-Fashioned Bread Pudding with Vanilla Sauce

Try this classic bread pudding with creamy vanilla sauce — a warm, nostalgic dessert with simple ingredients, rich flavor, and perfect comforting texture.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10
Calories 320 kcal

Ingredients
  

For the Bread Pudding

  • 8 cups stale bread, torn into chunks
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • ½ cup raisins (optional)

For the Vanilla Sauce

  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract

Instructions
 

  • Prepare the Bread Mixture
    Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
    Add torn bread to a mixing bowl and pour milk over it. Let sit 10–15 minutes until softened.
    In another bowl, whisk together:
    Sugar
    Eggs
    Vanilla
    Cinnamon
    Nutmeg
    Salt
    Pour egg mixture over the soaked bread and gently fold to combine.
    Stir in raisins if using, then transfer mixture to the prepared baking dish.
  • Bake
    Bake for 45–50 minutes, or until the top is golden and the pudding is set.
    Cool for several minutes before serving.
  • Make the Vanilla Sauce
    In a saucepan, whisk together cream, milk, sugar, and cornstarch.
    Cook over medium heat, stirring constantly, until thickened and gently bubbling.
    Remove from heat and mix in vanilla extract.
    Allow to cool slightly before serving.
  • Serve
    Cut the bread pudding into squares or scoop into bowls.
    Drizzle generously with warm vanilla sauce.
    Enjoy warm for the best flavor and texture.

Notes

  • Bread thickness affects texture; smaller cubes create softer pudding.
  • Add extra vanilla for deeper flavor.
  • For a lighter version, use reduced-fat milk.