Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Prepare the Bread: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter. Cube the stale bread and spread it evenly in the baking dish.

Make the Custard: In a large bowl, whisk together the whole milk, heavy cream, eggs, sugar, vanilla extract, and cinnamon. Stir in the raisins if you’re using them.

Combine: Pour the custard mixture over the bread cubes, ensuring the bread is soaked thoroughly. Gently press the bread into the custard with a spoon to ensure everything is soaked.

Bake: Drizzle the melted butter over the top of the bread pudding. Bake for 45-50 minutes, or until the top is golden and a knife inserted into the center comes out clean. Let it cool slightly before serving.

For the Vanilla Sauce:

Make the Sauce: In a saucepan, combine the whole milk, sugar, and butter. Heat over medium heat, stirring until the butter is melted and the sugar is dissolved.

Thicken the Sauce: Mix the cornstarch with water to create a slurry. Slowly pour this into the milk mixture, stirring constantly until the sauce thickens, about 3-4 minutes.

Finish the Sauce: Once thickened, remove the sauce from the heat and stir in the vanilla extract. Allow it to cool slightly.

Serving and Storage Tips