Introduction

Bread pudding is one of those classic desserts that feels like a warm hug. It’s simple, nostalgic, and the perfect way to turn humble ingredients into something absolutely decadent. Whether you’re making it for a cozy family gathering or a special holiday treat, this old-fashioned bread pudding is sure to impress.

What makes this recipe stand out is its balance—rich and creamy on the inside with a golden, slightly crisp top. Pair that with a drizzle of warm vanilla sauce, and you have a dessert that’s as comforting as it is indulgent. Even better? It’s surprisingly easy to make, even for beginner bakers.

So, grab that day-old bread you’ve been meaning to use and let’s create a dessert that’s destined to be a family favorite.

Why You’ll Love This Recipe

Key Benefits

This recipe isn’t just delicious—it’s practical and approachable. It’s the perfect way to use up bread that’s a little past its prime, and the ingredients are likely ones you already have in your kitchen. Plus, the steps are simple, making it a no-fuss dessert that delivers big rewards.

With its warm spices, creamy custard, and buttery vanilla sauce, it’s the kind of dessert that makes you feel like you’ve just stepped into a cozy bakery.

Perfect for All Occasions

This bread pudding is versatile enough for any occasion. Serve it as a comforting treat on a chilly weeknight, or dress it up with a dollop of whipped cream for a holiday feast. It’s a crowd-pleaser for all ages, and it pairs beautifully with a cup of coffee or a scoop of vanilla ice cream.

Ingredients for Old-Fashioned Bread Pudding

Core Ingredients

Let’s talk about what goes into making this dessert so magical:

• Milk and Heavy Cream: These create the creamy custard base that soaks into the bread.
• Granulated Sugar: Adds just the right amount of sweetness.
• Eggs: Essential for binding the custard together and creating that rich, pudding-like texture.
• Day-Old Bread: French bread or brioche works best because their sturdy texture holds up beautifully without getting soggy.
• Vanilla, Cinnamon, and Nutmeg: These flavor powerhouses give the dish its cozy, spiced aroma.
• Raisins (Optional): Add a sweet and chewy contrast, but feel free to skip them if they’re not your thing.
• Melted Butter: Drizzled on top for an extra layer of richness.

Substitutions and Tips

Flexibility is the name of the game with this recipe. Here are a few ideas:

• No heavy cream? Use half-and-half or even full-fat milk for a lighter option.
• Out of cinnamon? Try substituting pumpkin spice or cardamom for a unique twist.
• Gluten-free? Swap the bread for your favorite gluten-free loaf, and it’ll still turn out fantastic.

A quick tip: Letting the bread soak in the custard mixture for 10-15 minutes is key to achieving that luscious texture. Don’t rush this step—it’s worth the wait!

The Best Bread for Old-Fashioned Bread Pudding

The bread you choose makes all the difference. French bread and brioche are the go-to options because they’re slightly dense and have just the right amount of chewiness. Brioche, in particular, adds a buttery richness that’s absolutely irresistible.

But don’t feel limited—challah, sourdough, or even a hearty whole-grain loaf can work. If you like a bit of texture, crustier breads are a great choice, while softer breads will give you a silkier pudding.

Kitchen Tools You’ll Need

Must-Have Tools

You don’t need a lot to make this recipe. Here’s what you’ll need:

• 9×9-inch Baking Dish: The perfect size for this recipe, ensuring the pudding cooks evenly.
• Mixing Bowls: One for the bread and one for the custard mixture.
• Whisk: For blending the custard ingredients smoothly.
• Saucepan: Essential for making the vanilla sauce.

Nice-to-Have Tools

While not essential, these can make the process even easier:

• Silicone Spatula: Great for gently folding the custard into the bread.
• Electric Mixer: If you prefer a fluffier custard, this can help incorporate extra air.
• Measuring Cups and Spoons: Precision matters when baking, so these will keep your ratios just right.

This first part of the recipe lays the groundwork for a dessert that’s as delightful to make as it is to eat. Let’s keep going in part two, where we’ll dive into the step-by-step process and uncover all the secrets to mastering this old-fashioned favorite!

How to Make Old-Fashioned Bread Pudding

Now that you’ve got your ingredients and tools ready, let’s dive into the step-by-step process. Don’t worry—this is a recipe you can’t mess up as long as you follow along. By the time we’re done, your kitchen will smell incredible, and you’ll have a dessert that’s guaranteed to impress.

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This is an important first step because a properly heated oven ensures even baking. While the oven heats up, grease your 9×9-inch baking dish with butter or a light coating of cooking spray. This will prevent sticking and make serving the pudding a breeze.

Step 2: Prepare the Bread Mixture

Take your cubed bread (and raisins, if you’re using them) and place them in a large mixing bowl. If your bread cubes are a little uneven, that’s okay—this dessert isn’t about perfection. The slightly varied sizes actually help create a more interesting texture.

A quick tip: If your bread isn’t dry enough, you can lightly toast it in the oven for a few minutes. This will help it soak up the custard mixture without turning mushy.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. The goal here is to get a smooth and well-blended mixture.

Take your time with this step, especially when whisking in the eggs. You want them fully incorporated, so the custard bakes evenly. This is also where those warm spices like cinnamon and nutmeg start to shine—giving the mixture a rich, cozy aroma.

Step 4: Combine and Soak

Now comes the magic. Slowly pour the custard mixture over the bread cubes, making sure every piece gets coated. Use a silicone spatula or your hands to gently mix everything together, being careful not to break the bread apart.

Once the bread is fully coated, let it sit for 10-15 minutes. This soaking time is crucial—it allows the bread to absorb the custard, which gives the pudding its signature creamy texture. If you’re tempted to skip this step, don’t. Trust me, it’s worth the wait.

Step 5: Bake

Transfer the soaked bread mixture to your greased baking dish. Spread it out evenly, but don’t press it down too hard; you want some texture on the top. Drizzle the melted butter over the surface—this step adds a golden, slightly crispy finish that’s pure perfection.

Bake the pudding for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Depending on your oven, you might need to check it around the 35-minute mark. The edges should look slightly firm, while the center remains soft but set.

How to Make the Vanilla Sauce

While the bread pudding bakes, let’s move on to the vanilla sauce. This silky, buttery topping is what takes the dessert to the next level. Here’s how to make it.

Step 1: Melt the Butter

In a medium saucepan, melt the butter over medium heat. Keep an eye on it—stir gently to avoid browning. You want it fully melted but not bubbling too much.

Step 2: Add the Sugars and Cream

Once the butter is melted, stir in the brown sugar, granulated sugar, and heavy cream. Use a whisk to combine everything thoroughly. As the mixture heats up, you’ll notice it starting to thicken slightly. This is when the sauce begins to take shape.

Let it simmer for about 3-5 minutes, stirring constantly to prevent burning. You’re looking for a smooth, glossy texture.

Step 3: Stir in the Vanilla Extract

Remove the saucepan from the heat and stir in the vanilla extract. Adding the vanilla at the end helps preserve its delicate flavor and aroma. At this point, your kitchen will smell absolutely divine.

Step 4: Serve

Once the bread pudding is out of the oven, let it cool for a few minutes before serving. Spoon generous portions into bowls or plates and drizzle the warm vanilla sauce over the top. If you want to go all out, add a scoop of vanilla ice cream or a dollop of whipped cream.

Pro Tip

If you’re planning to serve the pudding later, keep the sauce warm on the stove over low heat. A quick stir will bring it back to life before serving.

This part of the process is where the magic happens—the combination of creamy pudding and buttery vanilla sauce is everything you could want in a dessert. In the next section, we’ll go over tips for storage, reheating, and troubleshooting so you can enjoy this recipe whenever you like. Let’s keep going!

Tips for Success

This old-fashioned bread pudding is pretty foolproof, but a few extra tips can make all the difference between great and exceptional. Let’s make sure your dessert is perfect every time.

Let the Bread Soak

Don’t rush the soaking step. Giving the bread enough time to absorb the custard is key to achieving that luxurious, melt-in-your-mouth texture. If you’re short on time, press the bread gently with the back of a spoon to help it absorb faster—but a little patience goes a long way.

Balance the Sweetness

This recipe strikes a great balance, but you can easily adjust the sweetness to your liking. For a slightly less sweet version, reduce the sugar in the custard by a couple of tablespoons. On the other hand, if you love extra sweetness, add a drizzle of honey or maple syrup to the vanilla sauce.

Avoid Overbaking

Overbaking can dry out the pudding, so keep an eye on it during the last 10 minutes. You’re looking for a golden top with a slightly soft center. The pudding will continue to firm up as it cools, so don’t worry if it feels a little jiggly when you first take it out.

How to Store Old-Fashioned Bread Pudding

One of the best things about this recipe is that it stores beautifully. Whether you want to make it ahead of time or save leftovers, here’s how to do it:

At Room Temperature

If you’re serving the pudding within a couple of hours, it’s fine to leave it at room temperature. Just cover it loosely with foil to keep it warm and protect it from drying out.

In the Refrigerator

For longer storage, let the pudding cool completely before covering it with plastic wrap or transferring it to an airtight container. It will stay fresh in the fridge for up to 3 days. When you’re ready to enjoy it, simply reheat in the oven or microwave until warm.

Freezing Tips

Yes, you can freeze bread pudding! Cut it into individual portions and wrap each one tightly in plastic wrap, then place them in a freezer-safe bag. It will keep for up to 2 months. To reheat, let it thaw in the fridge overnight, then warm it in the oven at 325°F until heated through.

Frequently Asked Questions (FAQs)

Can I Make This Recipe Without Raisins?

Absolutely. Raisins are completely optional. If you’re not a fan, feel free to leave them out or substitute them with chopped nuts, dried cranberries, or even chocolate chips for a fun twist.

What’s the Best Way to Reheat Bread Pudding?

For the best results, reheat the pudding in the oven at 325°F until it’s warm and the edges are slightly crisp. If you’re in a hurry, the microwave works too—just heat it in short 20-second bursts to avoid overcooking.

Can I Use a Different Kind of Bread?

Yes! While French bread and brioche are ideal, you can experiment with other types of bread like challah, sourdough, or even croissants for an extra buttery flavor. Just avoid overly soft breads like sandwich bread, as they may turn mushy.

Is the Vanilla Sauce Necessary?

While the pudding is delicious on its own, the vanilla sauce really takes it over the top. If you’d like an alternative, try a drizzle of caramel sauce, a dusting of powdered sugar, or a scoop of ice cream.

Related Recipes to Try

If you loved this Old-Fashioned Bread Pudding with Vanilla Sauce, check out these other delicious desserts:

• Kentucky Butter Cake: A moist, buttery cake with a sugary glaze.
• Oatmeal Cake: A soft cake topped with a crunchy coconut topping.
• Cinnamon Roll French Toast Roll-Ups: Sweet cinnamon-flavored roll-ups, perfect for breakfast or dessert.
• Crockpot Apple Cinnamon Roll Casserole: A slow-cooked dessert bursting with apple and cinnamon flavors.

Conclusion

There’s something so satisfying about turning simple, everyday ingredients into a show-stopping dessert. This old-fashioned bread pudding with vanilla sauce is a true crowd-pleaser, whether you’re serving it at a holiday dinner or enjoying a quiet night at home.

The warm spices, creamy custard, and buttery sauce come together to create a dessert that feels like a hug in every bite. And with its easy steps and versatile ingredients, it’s a recipe you’ll come back to again and again.

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So, grab your favorite bread, preheat that oven, and let the baking begin. Once you’ve tasted this cozy classic, you’ll understand why it’s a timeless favorite. Don’t forget to share your creations and let me know how it turned out!