There are many recipes that have come to us through history that were made as a way to minimize waste and Old Fashioned Bread Pudding is one of them. It just so happens that it is as delicious as it is practical.

Serving of Old Fashioned Bread Pudding with Vanilla Sauce

What kind of bread can I use?

The original intent of this dessert was to use bread that is going stale, but you can certainly use bread of any kind. No need to be fussy! In the photo, I've used cubed homemade sourdough loaf bread, but challah works well, as does French bread. In fact, this recipe is pretty much a baked French toast or pain perdu.

Homemade sourdough loaf bread cut into cubes

The custard ingredients are simple.

A bit of whole milk, some eggs, a little sugar, cinnamon, and some melted butter.

All the ingredients for Old Fashioned Bread Pudding except the bread

Butter a baking dish, pile the cubes of bread into it, sprinkle the raisins over, then pour the custard mixture in.

Pouring the custard mixture over the bread cubes

I usually press the bread into the custard mixture a bit just to get the soaking action going. Then it's into the oven for 35-45 minutes.

When it's done the custard will be set and the bread on top will be a little crunchy. That crunch along with the plump, sweet raisins is awesome!

For the Vanilla Sauce

But what really takes this dessert to another level is the vanilla sauce. It is NOT to be skipped!

Right before serving, mix up the sauce and pour it into a small pitcher. You can also make it earlier and keep it warm, but be sure to keep an eye on it so that it doesn't get too thick or burn.

Pour the Vanilla Sauce in a pitcher to serve

How to serve Old Fashioned Bread Pudding

Serve it warm, scooped onto a dessert plate or into a bowl and drizzle the vanilla sauce over. As much or as little as you want!

A serving of Old Fashioned Bread Pudding with Vanilla Sauce on a vintage plate

Recipe

Old Fashioned Bread Pudding

Tammy Circeo

Old Fashioned Bread Pudding is a recipe that helps reduce waste as you can use stale bread. It's kind of like a baked French toast or pain perdu. It just so happens that it is as delicious as it is practical with a bit of crunchy pieces on the top and plump, sweet raisins strewn throughout. (Feel free to use fresh bread, if you prefer!)

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Prep Time 15

Cook Time 40

Total Time 55

Course Dessert

Cuisine American

Servings 6 servings

Ingredients

8 slices of bread about 8 cups
¼ cup raisins
4 eggs
2 cups whole milk
¼ cup sugar
¼ cup butter melted
½ teaspoon cinnamon

FOR THE VANILLA SAUCE

2 Tablespoons butter
2 Tablespoons flour all-purpose, gluten-free blend, or cassava
1 cup water
¾ cup sugar
1 teaspoon vanilla

Instructions

Preheat oven to 350°F. Butter a baking dish (approximately a 9x13).
Cube the bread and place in the baking dish. Sprinkle the raisins over.
In a bowl, beat eggs, then add the milk and whisk to mix. Add the sugar, melted butter, and cinnamon. Pour over the bread and press on the bread cubes to be sure they are all soaking in the egg mixture.
Bake 35-45 minutes.

FOR THE VANILLA SAUCE

Melt the butter in a small saucepan, then whisk in the flour until smooth. Gradually add the water and sugar, whisking constantly. Bring to a boil, cook and stir for about 2 minutes or till thickened. Stir in the vanilla.
Serve warm with the bread pudding.

Notes

This recipe can be made using stale bread, but fresh is just fine as well. Use sourdough, french bread, challah ... whatever bread you have is perfect!

You can also make this recipe in a slow cooker! Mix as stated, then cover and cook on high for 1 hour. Reduce heat to low and cook for 3-4 hours or until thermometer reads 160F.

Keyword bread, bread pudding, old fashioned bread pudding, vanilla sauce

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