Classic Raisin Bread Pudding with Vanilla Sauce

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Classic Raisin Bread Pudding with Vanilla Sauce – A Heartwarming Dessert Just Like Grandma’s

Nothing evokes the warmth of family gatherings quite like a classic raisin bread pudding drenched in homemade vanilla sauce. This timeless comfort dessert blends the rustic charm of day-old bread with the silky richness of eggs, milk, and cream — all enveloped in aromatic spices. We bring you a deeply nostalgic and foolproof recipe that delivers both flavor and soul, just like grandma used to make.

What Makes This Bread Pudding Recipe Truly Classic

This isn’t just another dessert — it’s a culinary hug. With tender chunks of custard-soaked bread, plump raisins, and a fragrant vanilla-infused sauce, this classic raisin bread pudding strikes the perfect balance of texture and taste. The combination of pantry staples and a touch of love results in a dish that feels special enough for holidays but easy enough for any day.

Ingredients You’ll Need

For the Bread Pudding:

  • 6 cups cubed day-old bread (French or brioche preferred for their texture)
  • ½ cup raisins
  • 2 cups whole milk
  • ½ cup heavy cream
  • 3 large eggs
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

For the Vanilla Sauce:

  • 1 cup whole milk
  • ½ cup heavy cream
  • ¼ cup granulated sugar
  • 1 egg yolk
  • 1 tablespoon cornstarch
  • 1 tablespoon unsalted butter
  • 1½ teaspoons pure vanilla extract
  • Pinch of salt

Step-by-Step Preparation Guide

1. Prepare the Bread Base

Begin by selecting your bread. Day-old French bread or brioche offers an ideal balance of firmness and absorbency. Cube the bread into approximately 1-inch pieces and place them in a large mixing bowl.

2. Soak the Raisins

Soak ½ cup of raisins in warm water for about 10 minutes. This softens them and prevents them from drawing moisture from the custard. Drain before adding to the mix.

3. Create the Custard Mixture

In a separate bowl, whisk together:

  • 2 cups of whole milk
  • ½ cup of heavy cream
  • 3 large eggs
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Whisk until smooth and fully combined. The spices infuse the custard with that nostalgic holiday aroma.

4. Combine Bread, Raisins, and Custard

Pour the custard over the cubed bread and gently fold until every piece is well coated. Let the mixture sit for 20–30 minutes, allowing the bread to fully absorb the custard. Gently stir in the drained raisins.

5. Bake to Perfection

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. Pour in the bread and custard mixture, spreading evenly. Bake uncovered for 45–55 minutes, or until the top is golden and the center is set but slightly soft.

How to Make Silky Vanilla Sauce from Scratch

While the pudding bakes, prepare the vanilla sauce:

1. Mix the Base

In a medium saucepan, combine:

  • 1 cup milk
  • ½ cup heavy cream
  • ¼ cup sugar
  • Pinch of salt

Heat over medium, stirring until the sugar dissolves and small bubbles form around the edges — do not boil.

2. Thicken the Sauce

In a small bowl, whisk together:

  • 1 egg yolk
  • 1 tablespoon cornstarch

Slowly add a few spoonfuls of the hot milk mixture to the yolk mixture to temper. Then return everything to the saucepan. Stir continuously until the sauce thickens enough to coat the back of a spoon.

3. Finish with Butter and Vanilla

Remove from heat and stir in:

  • 1 tablespoon unsalted butter
  • 1½ teaspoons vanilla extract

Let the sauce cool slightly before serving.

Serving Suggestions That Elevate the Experience

Serve the raisin bread pudding warm, generously drizzled with the vanilla sauce. Add a scoop of vanilla ice cream for extra decadence, or a sprinkle of toasted nuts for contrast. For festive occasions, garnish with fresh berries or a dusting of powdered sugar.

Storage Tips and Reheating Instructions

Refrigerate leftovers in an airtight container for up to 4 days. To reheat, microwave individual portions for 30–45 seconds, or warm in a 300°F oven for 10–15 minutes. Reheat the vanilla sauce gently on the stovetop over low heat.

Why This Bread Pudding Recipe Stands Out

  • Authentic flavors that replicate generations-old family recipes
  • Perfectly balanced custard – not too wet, not too dry
  • Infused with warmth from cinnamon, nutmeg, and vanilla
  • Flexible base – customize with nuts, chocolate chips, or dried fruits
  • Beginner-friendly yet gourmet enough for special dinners

Tips for Customizing Your Bread Pudding

  • Swap raisins for dried cranberries, cherries, or chopped dates.
  • Add chopped pecans or walnuts for crunch.
  • Mix in chocolate chips or white chocolate for a modern twist.
  • For a boozy flair, soak raisins in dark rum before adding.

Make-Ahead Option for Holidays and Entertaining

You can assemble the pudding the night before, cover tightly, and refrigerate. The next day, simply bake as directed. This makes it a fantastic holiday or brunch centerpiece with minimal morning prep.

Nutritional Insights (Per Serving)

  • Calories: ~320
  • Protein: 6g
  • Carbohydrates: 38g
  • Fat: 16g
  • Fiber: 1g
  • Sugar: 20g

(Note: Values are approximate and will vary based on ingredients used.)

Conclusion: A Dessert That Connects Generations

This classic raisin bread pudding with vanilla sauce is more than just dessert — it’s a tribute to tradition. Its timeless ingredients, cozy aroma, and comforting texture make it a favorite for both seasoned bakers and beginners. Whether you’re reviving a family memory or creating a new one, this recipe promises to deliver warmth, love, and full bellies.

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