Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce 🍞🍮 – A Timeless Classic You’ll Love
If you’re searching for a dessert that brings back cozy childhood memories and the comforting warmth of a family kitchen, Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is the answer. Made with simple pantry ingredients, this dessert is a deliciously rich, custard-like creation with golden baked bread soaked in a sweet, spiced milk mixture and topped with an irresistible homemade vanilla sauce. It’s a classic for a reason—and one bite will remind you why.
Why This Classic Bread Pudding is a Must-Try
- Easy to Make: No fancy tools or ingredients required.
- Zero Waste: A perfect way to use stale or day-old bread.
- Customizable: Add raisins, pecans, or chocolate chips.
- Crowd Favorite: A guaranteed hit at any family gathering or holiday meal.
- Perfectly Sweet & Spiced: With nutmeg, vanilla, and butter-infused goodness.
Ingredients for the Bread Pudding
This recipe sticks to the basics that have stood the test of time.
For the Bread Pudding:
- 2 cups milk (whole milk preferred for richness)
- ¼ cup butter
- ½ cup granulated sugar
- 2 large eggs, slightly beaten
- 1 tablespoon vanilla extract
- ½ teaspoon ground nutmeg
- 4–5 cups cubed day-old bread (white, French, or brioche work best)
- ½ cup raisins (optional, but traditional)
- Pinch of salt
For the Homemade Vanilla Sauce:
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- Pinch of salt
- 1 cup milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract
How to Make Grandma’s Bread Pudding with Vanilla Sauce
Step 1: Prepare the Bread
Cut your day-old bread into bite-sized cubes and set aside. Dry bread soaks up the custard better, giving the pudding a soft, yet structured texture.
Step 2: Make the Custard Base
In a saucepan over medium heat, combine milk and butter. Heat until the butter is melted but the mixture doesn’t boil. Remove from heat.
In a large bowl, whisk together sugar, eggs, vanilla, nutmeg, and a pinch of salt. Slowly add the warm milk mixture to the egg mixture, stirring constantly to avoid scrambling the eggs.
Step 3: Assemble the Pudding
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
Place the bread cubes (and raisins if using) in the dish. Pour the custard mixture over the bread. Press down gently with a spoon to ensure all bread pieces are soaked.
Let it sit for 10–15 minutes to allow the bread to absorb the custard.
Step 4: Bake
Bake uncovered for 40–45 minutes, or until the top is golden and a knife inserted near the center comes out clean.
How to Make the Vanilla Sauce
While the pudding is baking, prepare the vanilla sauce.
- In a small saucepan, whisk together sugar, flour, and salt.
- Stir in the milk, then cook over medium heat, stirring constantly until the mixture thickens slightly—about 5–7 minutes.
- Remove from heat and stir in the butter and vanilla extract.
- Let the sauce cool slightly before drizzling over the warm bread pudding.
Serving Suggestions
This dessert is a showstopper on its own but can be taken up a notch with:
- A scoop of vanilla ice cream
- A dollop of whipped cream
- A sprinkle of cinnamon sugar
- Chopped toasted nuts for crunch
- A splash of bourbon or rum in the sauce for adults
Make-Ahead & Storage Tips
To Make Ahead:
- Assemble the pudding (without baking) and refrigerate overnight.
- Bake fresh the next day for best flavor and texture.
To Store:
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat individual portions in the microwave or oven until warm.
To Freeze:
- Bread pudding freezes well. Wrap tightly in foil or a freezer-safe container for up to 2 months.
- Thaw overnight in the fridge and warm before serving.
Recipe Variations to Try
1. Apple Cinnamon Bread Pudding
Add 1 cup of diced apples and ½ teaspoon of cinnamon to the custard for a fall-inspired twist.
2. Chocolate Chip Bread Pudding
Fold in ½ cup of semi-sweet chocolate chips instead of raisins for a rich and indulgent dessert.
3. Pecan Caramel Bread Pudding
Top with toasted pecans and drizzle with caramel sauce instead of vanilla sauce.
4. Lemon Blueberry Bread Pudding
Use lemon zest in the custard and fresh or frozen blueberries for a bright, fruity variation.
Frequently Asked Questions
What’s the best bread to use for bread pudding?
Sturdy breads like French bread, brioche, or challah work best. Avoid soft sandwich bread as it gets mushy.
Can I make this dairy-free?
Yes! Use almond milk or oat milk and vegan butter. Just note that the texture may vary slightly.
Do I have to include raisins?
Nope! They’re traditional, but feel free to skip them or replace with nuts, dried cranberries, or chocolate chips.
Can I use store-bought vanilla sauce?
You can, but the homemade version is so easy and tastes much better!
Final Thoughts: A Dessert That Feels Like Home
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is the kind of recipe that transcends generations. It’s humble yet full of warmth, and every bite tells a story of love, comfort, and tradition. With its rich custard, golden baked crust, and velvety vanilla drizzle, it’s a dessert that’s as satisfying as it is simple.
Perfect for holidays, family dinners, or just a sweet treat on a Sunday afternoon, this recipe is one to treasure and pass on.