There’s nothing more comforting than a warm, homemade bread pudding topped with a rich, creamy vanilla sauce. This old-fashioned recipe transforms simple slices of white bread and sweet raisins into a soft, golden dessert with a deliciously crisp top.
Ingredients
For the Bread Pudding
- 4 cups (about 8 slices) cubed white bread
- ½ cup raisins
- 2 cups milk
- ½ cup granulated sugar
- 2 large eggs
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
For the Vanilla Sauce
- ½ cup butter
- ½ cup granulated sugar
- ½ cup heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the bread: Preheat the oven to 350°F (175°C). Lightly grease a baking dish and place the cubed bread inside. Sprinkle the raisins evenly over the bread.
- Make the custard: In a large bowl, whisk together the milk, sugar, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and salt.
- Combine: Pour the milk mixture evenly over the bread. Gently press the bread down so it absorbs the custard. Let it sit for about 10 minutes.
- Bake: Bake uncovered for approximately 40–50 minutes, or until the pudding is golden brown on top and the center is set.
- Make the vanilla sauce: Melt the butter in a small saucepan over medium-low heat. Add the sugar and cream, stirring until smooth and heated through. Remove from the heat and stir in the vanilla extract.
- Serve: Let the bread pudding cool for a few minutes, then spoon the warm vanilla sauce generously over each serving.
Tips
- Slightly stale bread works especially well because it absorbs the custard without becoming too mushy.
- For extra flavor, add a pinch of cinnamon or a handful of chopped pecans.
- Serve warm for the best texture and flavor.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
Prep & Cooking Time
Prep Time: 15 minutes
Bake Time: 40–50 minutes
Total Time: About 1 hour
Servings: 6–8