Old-Fashioned Bread Pudding with Vanilla Custard Sauce
There are some recipes that never go out of style, and this golden, bubbling bread pudding is absolutely one of them. With its beautifully bronzed, pillowy top and creamy, custard-soaked center, this vintage classic has been warming hearts and filling kitchens with the most incredible aroma for generations. Whether you’re baking it for a Sunday family gathering or just treating yourself on a quiet evening, this is the kind of dessert that wraps around you like a hug.
The beauty of a great bread pudding lies in its simplicity. It transforms humble, everyday ingredients into something that feels truly luxurious. That glossy, molten center you can see peeking through those gorgeous golden peaks? That’s pure comfort food magic. Once you make this, it will absolutely become a staple in your home too.
Ingredients
- 6 cups day-old bread, torn into rough chunks (brioche, French bread, or white sandwich bread all work beautifully)
- 3 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted, plus extra for greasing
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins or dried cranberries (optional, but highly recommended)
For the Vanilla Custard Sauce
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 egg yolks
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
Method
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