Bread Pudding Vanilla Raisins

My grandmother kept a bread box on her kitchen counter, and I remember watching her toss in yesterday's loaf without hesitation, saying stale bread was a gift, not waste. Years later, when I made my first bread pudding, that philosophy clicked into place—those hard cubes soaking up custard, transforming into something so creamy and tender that guests asked for the recipe before dessert was finished. That's when I understood: some of the best dishes come from solving a simple problem with patience and butter.

I made this the first time I was tasked with bringing dessert to a dinner party and felt mildly panicked—until a friend mentioned bread pudding. It seemed impossible that cubed bread could become that silky, custard-soaked revelation, but three hours later I watched everyone at the table slow down mid-conversation to savor another bite. That's when I learned that the simplest recipes often create the strongest memories.

Ingredients

• Stale bread (6 cups cubed): French bread or brioche works beautifully because the structure holds custard without falling apart, and day-old bread absorbs flavor better than fresh, which would turn mushy.
• Raisins (1 cup): These plump into tender bursts of sweetness, but cranberries, dates, or even chocolate chips work if that's what you have on hand.
• Whole milk and heavy cream (3 cups total): The combination creates a custard that's rich without being heavy, and the ratio matters more than you'd think.
• Eggs (4 large): These are your binder and the reason the pudding has that custardy interior—don't skip them or substitute.
• Sugar (3/4 cup): Sweetens the custard just enough that each bite feels indulgent without tasting like dessert soup.
• Vanilla, cinnamon, and nutmeg: Together these create warmth that makes people say things like is that cinnamon? even though they can't quite name it.
• Melted butter (2 tbsp for pudding, 2 tbsp for sauce): The butter in the custard enriches every bite, and in the sauce it makes everything taste like it took three times longer to prepare.

Instructions

Set up your stage:

Preheat the oven to 350°F and grease your 9x13 baking dish generously with butter—this takes two minutes and saves you from regret. Arrange cubed bread and raisins in the dish so they're distributed evenly, almost like you're composing something intentional.

Build the custard:

Whisk milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, salt, and melted butter together until everything is smooth and the color is pale gold. This mixture is what makes bread pudding feel luxurious, so take a beat to make sure there are no egg streaks hiding in corners.

Marry bread and custard:

Pour the mixture over bread gently so it soaks in rather than floods the dish, then press down lightly with your fingers so every cube gets wet. Let it sit for 10 minutes while you take a breath—the bread is absorbing and becoming what it needs to be.

Bake to golden:

Slide the dish into the oven for 40–45 minutes until the top is puffed and light brown and a knife inserted in the center comes out clean. The smell in your kitchen at this point is the only advertisement this recipe needs.

Make the sauce:

While pudding bakes, combine cream, sugar, and butter in a saucepan over medium heat, stirring occasionally until the sugar dissolves and the mixture just starts to bubble. Remove from heat, add vanilla and a pinch of salt, then let it cool slightly so it becomes the warm, silky thing that makes people close their eyes.

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There was a winter evening when my sister came home exhausted from her new job, and I served warm bread pudding with the sauce pooling around it. She didn't say much, just kept eating slowly, and afterward asked if I could make it again next week. In that moment I realized bread pudding isn't just dessert—it's quiet reassurance that someone cares enough to turn yesterday's bread into today's comfort.

Variations That Expand the Possibilities

The foundation of bread pudding is forgiving enough that you can follow your instincts. I've made it with croissants instead of bread for something more buttery, swapped raisins for chopped dates and a splash of bourbon in the sauce, even stirred chocolate chips into the custard on mornings I needed something richer. Each version tastes different but feels equally right, which is exactly how comfort food should behave.

Timing and Make-Ahead Wisdom

You can assemble the entire pudding the night before, cover it, refrigerate it, then bake it fresh when you're ready—just add five minutes to the baking time since it starts cold. Leftovers reheat gently in a 300°F oven, wrapped loosely in foil so they don't dry out, and honestly, cold bread pudding straight from the fridge isn't something to avoid; it's just a different pleasure altogether.

Why This Deserves Your Time

Bread pudding asks so little and delivers so much that it feels almost like cheating to call it cooking. The ingredient list is short, the hands-on time doesn't exceed 20 minutes, and the result tastes like you've been planning this meal since morning.

• Serve it warm with the sauce pooled around each portion for maximum visual impact and comfort.
• A scoop of vanilla ice cream on top is not indulgence; it's how this dish is meant to be eaten.
• Make the sauce while pudding bakes so both are warm when you plate, which transforms everything.

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This bread pudding is the kind of dessert that makes people feel seen and cared for without you having to perform elaborate cooking. Serve it warm, let the sauce do its work, and watch how quickly the kitchen empties of dessert.

Recipe FAQs

→ What type of bread works best?

Stale French bread or brioche is ideal for absorbing the custard while maintaining structure during baking.

→ Can I substitute raisins with other dried fruits?

Yes, dried cranberries, chopped dates, or chocolate chips make great alternatives for added flavor variations.

→ How is the sauce made?

The sauce combines heavy cream, sugar, butter, and vanilla, cooked until smooth and lightly simmered for a creamy finish.

→ What spices are included in the custard?

A touch of ground cinnamon and nutmeg adds warm, aromatic depth to the custard mix.

→ How should leftovers be reheated?

Gently reheat leftovers in the oven or microwave to preserve the pudding’s soft texture and warm flavors.