This old fashioned bread pudding reminds me of bread pudding gramma made, but she did not serve it with a sauce. This bread pudding is moist and custardy with a crunchy top and the sauce adds a nice vanilla-caramel flavor. It’s so good!
Let’s get started!
Chop up day old bread.
Put into a buttered casserole dish.
Prepare custard. In a bowl, whisk the cream, milk, both sugars, eggs, vanilla, cinnamon, and nutmeg.
Sprinkle raisins over top. We only put raisins on half.
Pour custard over top of bread.
Press the bread down with a spoon so it’s soaked evenly.
Drizzle melted butter over top.
Time to bake the bread pudding!
Bake at 350F for 45 to 55 minutes or until golden brown and set. A knife inserted in the center should come out clean.
The bread pudding will rise and puff.
Then as it cools, it will shrink again.
So yummy!
Let’s make the vanilla sauce. Normally we do not have vanilla sauce on our bread pudding, but this is exceptional! It adds a nice sweetness to it.
In a saucepan, melt the butter. Stir in both sugars and vanilla. Simmer for 3 to 5 minutes, stirring constantly. Add cream and cook until slightly thickened. This took about 10 minutes to make.
Slice bread pudding — it’s great just like this! It’s moist and custardy with a crunchy top and the sauce adds a nice vanilla-caramel flavor. It’s so good!
Drizzle sauce over the warm bread pudding.
Old Fashioned Bread Pudding with Vanilla Sauce
For the Bread Pudding:
6 cups of cubed day-old bread
3 cups whole milk
1 cup cream
1/2 cup granulated sugar
1/2 cup brown sugar
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup raisins
2 tablespoons butter, melted
Cube the bread into small pieces and place them into a greased 9×13” baking dish. In a bowl, whisk the cream, milk, both sugars, eggs, vanilla, cinnamon, and nutmeg. Sprinkle raisins over bread. Pour milk mixture over top. Press the bread down with a spoon so it’s soaked evenly. Drizzle melted butter over top. Bake at 350F for 45 to 55 minutes or until golden brown and set. A knife inserted in the center should come out clean.
For the Vanilla Sauce:
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup heavy cream
2 teaspoons vanilla extract
In a saucepan, melt the butter. Stir in both sugars and vanilla. Simmer for 3 to 5 minutes, stirring constantly. Add cream and cook until slightly thickened. Drizzle sauce over the warm bread pudding.
