Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

There’s nothing quite like the comforting taste of Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce. This recipe brings back warm memories of cozy family gatherings and the irresistible aroma of freshly baked desserts filling the kitchen. I love how simple ingredients come together to create a dish that’s rich, satisfying, and full of nostalgic charm.

One of the best things about this bread pudding is its versatility. Whether you’re making it for a weekend treat, a special occasion, or just to use up leftover bread, it never fails to impress. The combination of soft, custard-soaked bread, hints of vanilla, and a touch of nutmeg creates a delightful balance of flavors. And let’s not forget the vanilla sauce—it takes this dessert to the next level with its smooth, buttery sweetness.

What makes this recipe so special is its old-fashioned simplicity. Unlike fancy, complicated desserts, bread pudding has a humble charm that makes it a timeless favorite. The best part? You don’t need any special skills or equipment to make it—just a few pantry staples and a little patience. The result is a warm, comforting dessert that’s crispy on top, soft in the middle, and incredibly flavorful.

I personally love adding raisins for an extra touch of sweetness and texture, but you can easily customize the recipe to suit your taste. Some people prefer to add nuts for a bit of crunch, while others enjoy a sprinkle of cinnamon for more warmth. No matter how you make it, one thing is certain: this bread pudding is pure comfort in every bite.

Ingredients

For the Bread Pudding:

• 4 cups (8 slices) cubed white bread

• ½ cup raisins (optional, for sweetness and texture)

• 2 cups milk

• ¼ cup butter

• ½ cup sugar

• 2 eggs, slightly beaten

• 1 tablespoon vanilla extract

• ½ teaspoon ground nutmeg

For the Vanilla Sauce:

• ½ cup butter

• ½ cup granulated sugar

• ½ cup firmly packed brown sugar

• ½ cup heavy whipping cream

• 1 tablespoon vanilla extract

How to Bake Grandma’s Old-Fashioned Bread Pudding

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 1.5-quart casserole or baking dish to prevent sticking and ensure an easy cleanup.

Step 2: Prepare the Bread Mixture

Place the cubed white bread into a large mixing bowl. If you’re using raisins, sprinkle them over the bread to evenly distribute their sweetness.

In a medium saucepan over medium heat, combine the milk and ¼ cup of butter. Stir occasionally until the butter is completely melted and the mixture is warm but not boiling. This step helps soften the bread, creating a rich and creamy texture in the final pudding.

Pour the warm milk mixture over the bread and raisins. Let it sit for about 10 minutes, allowing the bread to absorb the liquid and soften completely.

Step 3: Add the Custard Ingredients

After the bread has soaked up the milk, add the sugar, slightly beaten eggs, vanilla extract, and ground nutmeg. Stir gently but thoroughly, ensuring the mixture is well combined without breaking up the bread too much.

Step 4: Bake the Pudding

Pour the prepared mixture into the greased baking dish, spreading it evenly. Place it in the preheated oven and bake for 40-50 minutes. The pudding is done when the top is golden brown, and a toothpick inserted in the center comes out clean.

Once baked, remove the bread pudding from the oven and let it rest for a few minutes while you prepare the vanilla sauce.

How Long to Bake Grandma’s Old-Fashioned Bread Pudding

The baking time for bread pudding can vary slightly depending on your oven and the depth of your baking dish. Generally, it takes 40 to 50 minutes at 350°F (175°C) for the pudding to fully set. You’ll know it’s done when the top turns golden brown, and a toothpick inserted into the center comes out clean. The edges should be slightly crisp, while the inside remains soft and custard-like.

For an extra crisp top, you can bake the pudding for an additional 5 minutes. However, be careful not to overbake, as it may become dry instead of creamy and moist.

How to Store Leftovers

If you have leftover bread pudding, don’t worry—it stores well and tastes just as delicious the next day. Follow these simple storage tips:

• Refrigeration: Let the pudding cool to room temperature, then transfer it to an airtight container or cover the baking dish with plastic wrap. Store it in the fridge for up to 3 days.

• Freezing: To store for a longer period, freeze individual portions in airtight containers. Bread pudding can be frozen for up to 2 months. When ready to eat, thaw in the refrigerator overnight before reheating.

• Reheating: Warm the pudding in the oven at 300°F (150°C) for about 10-15 minutes or microwave individual portions for 30-45 seconds until heated through. If it seems dry, drizzle a little milk over the top before reheating to restore its moisture.

Tips for Perfect Bread Pudding

1. Use Slightly Stale Bread
   Fresh bread can become too mushy when soaked in milk. Using slightly stale bread helps absorb the liquid better, creating a firmer texture. If your bread is too fresh, toast the cubes in the oven at 300°F (150°C) for 5-10 minutes before using.

2. Let the Bread Soak Properly
   Allowing the bread to sit in the warm milk mixture for at least 10 minutes helps it fully absorb the flavors and soften evenly. This step ensures a rich, custard-like texture in every bite.

3. Customize with Add-Ins
   Raisins add a classic touch, but you can also mix in chopped nuts, shredded coconut, or even chocolate chips for extra flavor and texture.

4. Balance the Sweetness
   If you prefer a less sweet pudding, reduce the sugar slightly or use unsweetened dried fruit. The vanilla sauce will still add plenty of sweetness.

5. Don’t Skip the Vanilla Sauce
   The warm, buttery vanilla sauce is what makes this bread pudding extra special. Drizzle it generously over each serving for the perfect finishing touch.

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

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• Author: Lena Meeli
• Total Time: 1 hour
• Yield: 6-8 servings 1x

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Description

These warm and comforting flavors bring back childhood memories. This simple, classic dessert is rich, creamy, and topped with a buttery vanilla sauce for the perfect finishing touch.

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Ingredients

Scale 1x2x3x

For the Bread Pudding:

• 4 cups (8 slices) cubed white bread

• ½ cup raisins (optional)

• 2 cups milk

• ¼ cup butter

• ½ cup sugar

• 2 eggs, slightly beaten

• 1 tablespoon vanilla extract

• ½ teaspoon ground nutmeg

For the Vanilla Sauce:

• ½ cup butter

• ½ cup granulated sugar

• ½ cup firmly packed brown sugar

• ½ cup heavy whipping cream

• 1 tablespoon vanilla extract

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Instructions

Step 1: Preheat Oven

Preheat the oven to 350°F (175°C). Grease a 1.5-quart baking dish.

Step 2: Prepare Bread Mixture

• Place cubed bread and raisins in a large bowl.

• In a saucepan, heat milk and butter over medium heat until the butter melts.

• Pour the warm milk mixture over the bread and let it sit for 10 minutes to soak.

Step 3: Mix Custard & Bake

• Stir in sugar, eggs, vanilla extract, and nutmeg until well combined.

• Pour into the greased baking dish.

• Bake for 40-50 minutes, or until golden brown and set in the center.

Step 4: Make the Vanilla Sauce

• In a saucepan over medium heat, mix butter, granulated sugar, brown sugar, and heavy cream.

• Stir continuously until the mixture thickens and boils (about 5-8 minutes).

• Remove from heat and stir in vanilla extract.

Step 5: Serve & Enjoy

• Spoon warm bread pudding into bowls.

• Drizzle generously with vanilla sauce.

• Serve immediately.

Notes

• Use slightly stale bread for the best texture.

• Store leftovers in the refrigerator for up to 3 days.

• Reheat gently in the oven or microwave before serving.

• Prep Time: 10 minutes
• Cook Time: 50 minutes

Frequently Asked Questions

1. Can I make bread pudding ahead of time?

Yes, you can prepare the bread pudding mixture ahead of time and store it in the refrigerator for up to 12 hours before baking. When ready to bake, let it sit at room temperature for 15-20 minutes, then bake as instructed. You can also bake it in advance and reheat individual portions as needed.

2. What type of bread works best for bread pudding?

White bread is the traditional choice, but you can also use French bread, brioche, or challah for a richer texture. If your bread is fresh, lightly toast it to help absorb the custard without becoming too mushy. Whole wheat bread can be used, but it may slightly alter the flavor and texture.

3. How can I prevent my bread pudding from being too dry?

To keep your bread pudding moist and creamy:

• Ensure the bread soaks in the milk mixture for at least 10 minutes before baking.

• Cover it loosely with foil during the first 20-25 minutes of baking to prevent excessive browning while the inside sets.

• If reheating leftovers, drizzle a little milk or cream over the pudding before warming it to restore moisture.

4. Can I make the vanilla sauce without heavy cream?

Yes! If you don’t have heavy cream, you can substitute it with whole milk or half-and-half. The sauce may be slightly thinner but will still have a rich, buttery flavor. If you prefer a dairy-free version, you can use coconut cream instead.