6 cups stale bread, cubed (French, brioche, or challah work best)
4 large eggs
2 cups whole milk (or half-and-half for extra richness)
½ cup granulated sugar
¼ cup brown sugar
2 tsp vanilla extract
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp salt
½ cup raisins (optional)
2 tbsp melted butter
For the Vanilla Sauce:
1 cup heavy cream
½ cup whole milk
⅓ cup granulated sugar
2 tbsp unsalted butter
1 tbsp cornstarch (mixed with 1 tbsp water)
1 tsp vanilla extract
Pinch of salt
Step-by-Step Instructions
1. Prep the Bread
Tear or cut stale bread into 1-inch cubes (about 6 cups).
Place in a greased 9x13-inch baking dish.
2. Make the Custard
In a bowl, whisk eggs, milk, sugars, vanilla, cinnamon, nutmeg, and salt.
Pour over the bread, pressing down to soak all pieces.
Let sit 15-20 mins (or refrigerate overnight for deeper flavor).
3. Bake to Perfection
Drizzle with melted butter.
Bake at 350°F (175°C) for 45-50 mins, until golden and set.
4. Make the Vanilla Sauce
In a saucepan, heat cream, milk, sugar, and butter until simmering.
Whisk in cornstarch slurry and cook until thickened (~3 mins).
Remove from heat, stir in vanilla and salt.
5. Serve Warm!
Spoon bread pudding into bowls and drizzle generously with warm sauce.
Pro Tips for the Best Bread Pudding
🍞 Best Bread Choices – Day-old brioche, challah, or French bread.
🔥 Extra Crispy Top? Broil for 1-2 mins at the end (watch closely!).
🍷 Boozy Twist – Add 2 tbsp bourbon or rum to the custard.
🍎 Apple Cinnamon Version – Layer in sliced apples before baking.
Serving Suggestions
🍦 Top with – Vanilla ice cream, whipped cream, or caramel sauce.
☕ Pair with – Coffee, hot tea, or a glass of cold milk.
Final Thoughts
This old-fashioned bread pudding is comfort food at its finest—warm, custardy, and drenched in velvety vanilla sauce. One bite will transport you back to Grandma’s kitchen!
What’s your favorite bread pudding add-in? Tell us in the comments!
