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Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

There’s a particular kind of comfort that only a warm, slightly custardy slice of bread pudding can deliver — the very thing grandmas seemed to know by instinct. This version is simple, forgiving, and built on the classic: day-old bread soaked in a sweet, vanilla-cinnamon custard, baked until puffed and golden, and finished with a silky vanilla sauce. Below you’ll find a clear, step-by-step method plus tips and variations so you can make it your own.

Yield & timing

Serves: 6–8
Active prep: ~20–30 minutes (plus optional raisin soak)
Soak time: 20–30 minutes (or refrigerate overnight for deeper flavor)
Bake time: 40–55 minutes
Total (with short soak): ~1½ hours

Ingredients

For the bread pudding

8–10 cups cubed day-old bread (about one standard loaf — brioche, challah, French or sandwich loaf all work).
4 large eggs
2 cups whole milk (480 ml)
1 cup heavy cream (240 ml)
3/4 cup granulated sugar (150 g)
2 tsp vanilla extract (or 1 vanilla bean scraped)
1 tsp ground cinnamon
1/4 tsp fine salt
3 tbsp melted butter (or softened butter, cut into small pats around the top)
1/2 cup raisins or chopped dried fruit (optional — soak in warm water, rum, or orange juice for 10–15 minutes if you like them plump)
Zest of 1 lemon or orange (optional, but lovely)

For the vanilla sauce (pouring sauce / crème anglaise style)

1 cup heavy cream (240 ml)
1 cup whole milk (240 ml)
1/2 cup granulated sugar (100 g)
3 large egg yolks
1 tsp vanilla extract or 1 tsp vanilla bean paste
1 tbsp unsalted butter (optional, for sheen)

Equipment & prep notes

8×8 or 9×9-inch baking dish (or a 2-quart ovenproof casserole).
Preheat oven to 350°F (175°C).
If your bread is very fresh, dry the cubes on a baking sheet in a low oven (250°F / 120°C) for 10–15 minutes so they absorb custard instead of turning gluey.

Method — Bread Pudding

Cube the bread. Cut the loaf into roughly 1-inch cubes and place them in a large mixing bowl. If using dried fruit, fold it in now.
Make the custard. In a separate bowl or large measuring cup whisk together eggs, sugar, vanilla, cinnamon, and salt until smooth. Slowly whisk in the milk and cream, then whisk until the sugar is mostly dissolved. Whisk in the melted butter and zest (if using).
Combine & soak. Pour the custard evenly over the bread cubes, making sure the liquid reaches the bottom. Gently press the bread down with a spatula or clean hands so the larger cubes are submerged. Let sit at room temperature 20–30 minutes so the bread soaks up the custard. For deeper flavor and a syrupier interior, cover and refrigerate overnight.
Transfer to baking dish. If you soaked the bread in the bowl, transfer everything into your greased baking dish, spreading evenly. Dot the top with a few small pieces of butter if you like extra richness.
(Optional) Bain-marie. For an especially creamy, custard-like texture, set the baking dish in a larger roasting pan and pour hot water into the outer pan to come about halfway up the dish sides. This moderates baking heat and gives a uniform custard. The pudding will still turn out beautifully if you skip the water bath.
Bake. Bake at 350°F (175°C) for 40–55 minutes, uncovered. The top should be golden and puffed, and a knife inserted into the center should come out mostly clean with a little moist custard clinging — the center will continue to set as it cools. If the top is browning too fast, tent with foil.
Rest. Remove from oven and allow to rest 10–15 minutes. The pudding will settle a little and slice more cleanly.