Old-Fashioned Bread Pudding with Vanilla Sauce

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Got it 😁 Sounds like you want a full, old-school style recipe write-up — something with a nostalgic touch, history, and plenty of detail. Since you teased me with “if you know this, you’re from way back,” let’s go with a classic Old-Fashioned Bread Pudding with Vanilla Sauce — a recipe that goes way back generations, and many people’s grandmas used to make to avoid wasting stale bread.

Here’s the full write-up for you 👇

Old-Fashioned Bread Pudding with Vanilla Sauce 🍞✨

Introduction

Bread pudding is one of those dishes that whispers stories of the past. Born out of necessity, it was a way to stretch stale bread into something comforting, sweet, and soul-satisfying. Every spoonful feels like a warm hug from grandma’s kitchen. The custardy interior, golden crust, and drizzle of vanilla sauce remind us of simpler times when nothing went to waste, and food was made with love.

This recipe has stood the test of time, passed down through generations, and is still beloved today. Let’s recreate this timeless classic together.

Ingredients

For the Bread Pudding:

  • 6 cups day-old bread (French, Italian, or brioche), cubed
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 2 tsp vanilla extract
  • ½ cup raisins or dried cranberries (optional, but traditional)
  • 3 tbsp unsalted butter, melted

For the Vanilla Sauce:

  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp butter
  • 2 tsp vanilla extract

Instructions

Step 1: Prepare the Bread

  1. Cube your day-old bread into bite-sized pieces. If the bread is still soft, spread it on a baking sheet and toast at 300°F (150°C) for 10 minutes to dry it out.
  2. Place the cubes in a greased 9×13-inch baking dish.

Step 2: Make the Custard

  1. In a large bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla.
  2. Warm the milk and cream in a saucepan (do not boil). Slowly whisk the warm mixture into the egg mixture to form a custard.

Step 3: Assemble

  1. Pour the custard evenly over the bread cubes, pressing lightly so the bread absorbs the liquid.
  2. Sprinkle raisins (if using) and drizzle melted butter on top.
  3. Let sit for 20 minutes to soak.

Step 4: Bake

  1. Preheat oven to 350°F (175°C).
  2. Bake uncovered for 45–50 minutes, or until golden brown and set in the middle (a knife should come out clean).

Step 5: Make the Vanilla Sauce

  1. In a saucepan, whisk sugar and cornstarch together. Gradually whisk in milk and cream.
  2. Cook over medium heat, stirring constantly, until thickened.
  3. Remove from heat, stir in butter and vanilla.

Step 6: Serve

Spoon warm bread pudding onto plates and drizzle generously with vanilla sauce.

Methods

  • Traditional Method: Always use day-old bread — it soaks up the custard perfectly.
  • Quick Method: If you don’t have stale bread, toast it in the oven to dry it out.
  • Lovers’ Method: Some people love to spike the custard or sauce with a splash of bourbon or rum for extra depth.

History & Formation

Bread pudding dates back to the 11th and 12th centuries in Europe, known as “poor man’s pudding.” It was the ultimate frugal dessert, created to use up stale bread rather than waste it. Over time, it evolved — from being a humble dish in medieval taverns to becoming a Southern staple in the U.S., often flavored with bourbon, pecans, or even served at holiday tables. Its “formation” lies in its simplicity: bread, milk, eggs, sugar — transforming the ordinary into extraordinary.

Conclusion

Old-Fashioned Bread Pudding isn’t just dessert — it’s history, comfort, and tradition baked into one dish. Each bite connects us to those who came before us, reminding us that the simplest ingredients often bring the greatest joy.

Lovers of This Recipe ❤️

  • Grandmothers & grandfathers who grew up making it.
  • Southerners who pair it with bourbon sauce.
  • Sweet tooth lovers who adore the creamy, custard-like texture.
  • Home bakers who hate wasting bread.
  • You — because once you make it, you’ll fall in love too!

Would you like me to also make a “modern twist” version (like chocolate bread pudding or one with caramel sauce) alongside this classic one?

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