Classic Raisin Bread Pudding with Vanilla Sauce

Here’s a comforting and delicious recipe for Classic Raisin Bread Pudding with Warm Vanilla Sauce a nostalgic dessert that’s simple, rich, and full of warm cinnamon and raisin flavor, topped with a silky-smooth vanilla sauce.

🍞🍇 Classic Raisin Bread Pudding with Vanilla Sauce

🍽️ Serves: 6–8

⏱️ Ready in: ~1 hour

📝 Ingredients

For the Bread Pudding:

• 6 cups day-old bread (e.g., French, brioche, or challah), cubed

• ¾ cup raisins

• 4 large eggs

• 2 cups whole milk

• 1 cup heavy cream (or use all milk)

• ¾ cup granulated sugar

• 2 tsp vanilla extract

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• Pinch of salt

• 2 tbsp butter, melted (plus more for greasing pan)

For the Vanilla Sauce:

• ½ cup (1 stick) unsalted butter

• ½ cup granulated sugar

• 1 egg yolk

• 1 tbsp all-purpose flour

• 1 cup whole milk

• 1 tbsp vanilla extract

🔪 Instructions

🍞 Make the Bread Pudding:

1. Preheat Oven:

   • To 350°F (175°C). Grease a 9×9-inch baking dish or similar size.

2. Prepare Bread:

   • Spread the cubed bread out on a baking sheet and toast lightly in the oven for 8–10 minutes if it’s not stale.

3. Make the Custard:

   • In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.

4. Assemble:

   • Place bread cubes and raisins in the baking dish. Pour custard over the top and gently press down so the bread soaks it up evenly.

   • Let sit for 15–20 minutes to fully absorb.

5. Bake:

   • Drizzle melted butter over the top. Bake uncovered for 40–45 minutes, or until golden and set in the center.

🍦 Make the Warm Vanilla Sauce:

1. In a small saucepan, melt butter over medium heat.

2. Whisk in flour and sugar, stirring until smooth and bubbling (about 1 minute).

3. Add milk slowly, whisking constantly. Cook until mixture thickens slightly (2–3 minutes).

4. Temper the egg yolk:

   • In a small bowl, whisk the yolk. Slowly add a few tablespoons of the hot mixture while whisking. Then pour it all back into the saucepan and cook 1–2 more minutes.

5. Remove from heat and stir in vanilla extract. Keep warm.

🥄 To Serve:

• Spoon warm bread pudding into bowls.

• Generously drizzle with warm vanilla sauce.

• Optional: Top with whipped cream, a dusting of cinnamon, or even a scoop of vanilla ice cream.

📦 Storage:

• Store leftovers covered in the fridge for up to 3 days.

• Reheat individual servings in the microwave. Vanilla sauce can be gently reheated on the stovetop.