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Grandma’s Old-Fashioned Bread Pudding with Vanilla Bourbon Sauce

A close-up, sunlit shot of a rich slice of bread pudding generously drizzled with thick caramel sauce.
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Make this classic comfort dessert using stale bread. This recipe delivers a warm, gooey result soaked in rich custard and topped with a homemade vanilla bourbon sauce.

Ingredients

Scale
  • 8 cups stale bread cubes (brioche or French bread works best)
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 cup raisins (optional)
  • 1/4 cup butter, melted (for the dish)
  • For the Vanilla Bourbon Sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup bourbon
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with the melted butter.
  2. Arrange the bread cubes evenly in the prepared baking dish. Sprinkle raisins over the bread if you are using them.
  3. In a large bowl, whisk together the eggs, granulated sugar, milk, heavy cream, cinnamon, nutmeg, and vanilla extract until well combined. This creates your rich custard base.
  4. Slowly pour the custard mixture evenly over the bread cubes, pressing down gently to help the bread absorb the liquid. Let the mixture sit for 15 minutes to soak thoroughly.
  5. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  6. While the pudding bakes, prepare the sauce. In a small saucepan, melt the butter over medium heat.
  7. Add the brown sugar and cream. Stir constantly until the sugar dissolves and the mixture simmers.
  8. Remove the pan from the heat. Carefully stir in the bourbon and vanilla extract. Add a pinch of salt.
  9. Let the sauce cool slightly before serving. Drizzle the warm vanilla bourbon sauce generously over the warm bread pudding before serving.

Notes

  • Using day-old or slightly stale bread is key for the best texture; fresh bread can become too mushy.
  • If you prefer not to use bourbon, substitute it with an equal amount of milk or strong brewed coffee for a different flavor profile.
  • This is the best bread pudding recipe for using up leftover brioche or challah.
  • You can find more ideas like this on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/bread-pudding-old-fashioned-vanilla-bourbon-sauce/