Grandma’s Bread Pudding with Vanilla Cream Sauce
This nostalgic dessert is a warm hug in a dish. Made with tender cubes of bread soaked in a spiced custard and topped with a rich vanilla cream sauce, it’s a comforting classic that never goes out of style.
Ingredients
- 3 1/2 cups cubed white bread slightly stale or use brioche
- 1 1/2 cups whole milk 2% also works
- 1/2 cup evaporated milk
- 3 tbsp sweetened condensed milk
- 2 eggs room temperature
- 1/2 cup raisins or dried cranberries or chopped dates
- 1/3 cup butter softened
- 3 tbsp butter additional, for topping
- 1/3 cup sugar
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 2/3 cup heavy cream
- 1/3 cup butter for sauce
- 1/2 cup powdered sugar
- 2 tbsp sweetened condensed milk for sauce
- 1 tbsp vanilla extract for sauce
Instructions
- Preheat the oven to 350°F and butter a 9x11-inch baking dish.
- Place cubed bread and raisins in a large bowl.
- In a saucepan, warm milk and sugar over medium-low heat until the sugar melts. Stir in 1/3 cup butter until melted. Pour over the bread and let soak for 8–10 minutes.
- In another bowl, whisk evaporated milk, sweetened condensed milk, eggs, nutmeg, cinnamon, and vanilla extract.
- Gently fold the custard into the soaked bread mixture. Pour into the prepared dish and dot the top with remaining 3 tbsp butter.
- Bake for 35–45 minutes, until the top is golden brown and the center is just set with a slight wobble.
- For the vanilla cream sauce: In a small saucepan, heat heavy cream and butter until melted. Whisk in powdered sugar and sweetened condensed milk. Remove from heat and stir in vanilla extract.
- Serve warm bread pudding drizzled with vanilla cream sauce.
Notes
If you like a crispy top, sprinkle a little extra sugar on before baking. Feel free to add chopped pecans or a splash of bourbon to the sauce for a grown-up twist.
Nutrition
Calories: 410kcal
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