Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a timeless dessert made from simple, humble ingredients that come together in the most comforting way. Cubes of day-old bread soak up a rich, spiced custard and bake into a golden, custardy delight—then it’s all finished with a warm, buttery vanilla sauce that makes each bite unforgettable.
Why You’ll Love This Recipe
I love how this bread pudding brings warmth and nostalgia with every bite. It’s the perfect use for leftover bread, and the texture is beautifully soft inside with a golden top. The vanilla sauce is what truly elevates it—smooth, creamy, and buttery, just like Grandma used to make. It’s a no-frills dessert that never fails to satisfy.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the bread pudding:
day-old bread (French, Italian, or sandwich bread)
milk
eggs
granulated sugar
brown sugar
unsalted butter (melted)
vanilla extract
ground cinnamon
ground nutmeg (optional)
raisins or chopped nuts (optional)
salt
For the vanilla sauce:
unsalted butter
granulated sugar
heavy cream or whole milk
vanilla extract
pinch of salt
directions
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I preheat the oven to 350°F (175°C) and grease a baking dish.
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I cube the bread into bite-sized pieces and spread them evenly in the dish.
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In a bowl, I whisk together the milk, eggs, both sugars, melted butter, vanilla, cinnamon, nutmeg (if using), and salt.
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I pour the custard mixture over the bread, pressing down slightly to help it soak through.
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I let it sit for about 15 minutes, or cover and refrigerate for a couple of hours if I’m prepping ahead.
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I sprinkle raisins or nuts over the top if I’m using them, then bake for 45–55 minutes, until golden brown and set in the center.
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While the pudding bakes, I make the vanilla sauce by combining butter, sugar, and cream in a saucepan over medium heat. I stir until smooth and simmer for a few minutes, then remove from heat and stir in vanilla and a pinch of salt.
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I serve the bread pudding warm with the vanilla sauce drizzled generously over each serving.
Servings and timing
This recipe makes about 8 servings.
Prep time: 15 minutes
Resting time (optional): 15–120 minutes
Bake time: 45–55 minutes
Vanilla sauce: 10 minutes
Variations
Sometimes I add chopped apples, dried cranberries, or chocolate chips for a twist. I’ve also made it with brioche or cinnamon raisin bread for extra richness. For a boozy version, I stir a little bourbon or rum into the sauce for a warm kick.
storage/reheating
I store leftovers covered in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave or cover the whole dish with foil and heat in the oven at 325°F (160°C) until warmed through. I also reheat the sauce gently in a saucepan or microwave.
FAQs
What kind of bread works best?
I use any sturdy, day-old bread—French, brioche, challah, or even sandwich bread. The slightly stale texture helps it absorb the custard better.
Can I make it ahead of time?
Yes, I often assemble the pudding the night before and bake it the next day. It gives the bread time to soak up all the custard.
Do I have to use raisins?
Not at all. I skip them if I’m not in the mood, or substitute with chocolate chips, nuts, or another dried fruit.
Can I freeze bread pudding?
Yes, I freeze it in portions wrapped tightly in plastic and foil. I thaw and reheat when I’m ready to serve.
How do I know when it’s done?
I check the center with a knife—it should come out mostly clean, and the top should be golden and slightly puffed.
Conclusion
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is one of those desserts I always come back to. It’s warm, comforting, and beautifully simple. Whether I’m making it for a family dinner or just to use up leftover bread, it always fills the kitchen with sweet, spiced aromas and memories worth reliving.
Print
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a warm, comforting dessert made from cubes of bread soaked in spiced custard and topped with a buttery vanilla sauce. It’s nostalgic, cozy, and always a crowd-pleaser.
Ingredients
- Bread Pudding:
- 6 cups day-old bread, cubed (French, Italian, or sandwich bread)
- 2 cups milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 tsp salt
- 1/2 cup raisins or chopped nuts (optional)
- Vanilla Sauce:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup heavy cream or whole milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- Spread cubed bread evenly in the dish.
- In a bowl, whisk milk, eggs, sugars, melted butter, vanilla, cinnamon, nutmeg, and salt.
- Pour custard over bread, pressing down slightly to soak. Let sit for 15 minutes or refrigerate up to 2 hours.
- Sprinkle with raisins or nuts if using. Bake for 45–55 minutes until golden and set.
- For sauce, combine butter, sugar, and cream in a saucepan. Stir over medium heat until smooth and simmer for a few minutes. Remove from heat and stir in vanilla and salt.
- Serve pudding warm, drizzled with vanilla sauce.
Notes
- Use brioche or cinnamon raisin bread for extra richness.
- Add apples, dried cranberries, or chocolate chips for variation.
- Stir a splash of bourbon or rum into the sauce for an adult version.
- Make ahead by refrigerating assembled pudding overnight before baking.
- Freeze portions tightly wrapped and reheat as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
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