Grandmas old-fashioned Bread Pudding with Vanilla Sauce

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Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce – Cozy, Custardy & Made with Love

This classic bread pudding is rich with warm spices, plump raisins, and a silky vanilla sauce. It’s the kind of dessert that tastes like home—soft, sweet, and steeped in tradition.

Introduction: A Taste of Tradition

Some recipes carry more than flavor—they carry memories. This Old-Fashioned Bread Pudding is one of those dishes. Passed down through generations, it’s a simple yet soul-satisfying dessert made from humble ingredients: day-old bread, milk, eggs, butter, and sugar. But when baked to golden perfection and topped with a warm vanilla sauce, it becomes something magical.

Whether you’re serving it at a holiday gathering, a Sunday supper, or just need a cozy dessert to warm your heart, this pudding delivers comfort in every spoonful.

Ingredients Breakdown

Let’s take a closer look at what makes this pudding so nostalgic and delicious:

For the Bread Pudding:

  • White bread (4 cups / 8 slices, cubed)
    Slightly stale bread works best—it soaks up the custard beautifully.
  • Raisins (½ cup)
    Adds sweetness and chewy texture.
  • Milk (2 cups)
    Forms the custard base—whole milk preferred for richness.
  • Butter (¼ cup)
    Melted into the milk for flavor and moisture.
  • Sugar (½ cup)
    Sweetens the pudding just right.
  • Eggs (2, slightly beaten)
    Bind the custard and help it set.
  • Vanilla extract (1 tbsp)
    Adds warmth and depth.
  • Ground nutmeg (½ tsp)
    Classic spice that gives the pudding its signature flavor.

For the Vanilla Sauce:

  • Butter (½ cup)
    Rich and silky base.
  • Sugar (½ cup)
    Sweetens the sauce.
  • Brown sugar (½ cup, packed)
    Adds caramel-like depth.
  • Heavy whipping cream (½ cup)
    Makes the sauce luxuriously smooth.
  • Vanilla extract (1 tbsp)
    Finishes the sauce with aromatic sweetness.

Optional: Add a pinch of cinnamon or bourbon for extra flair.

Equipment Needed

  • Mixing bowls
  • Saucepan
  • 1½-quart casserole dish
  • Whisk
  • Spatula
  • Oven

Step-by-Step Instructions

Step 1: Prepare the Bread Base

Preheat oven to 350°F (175°C).

Grease a 1½-quart casserole dish.

In a large bowl, combine:

  • 4 cups cubed bread
  • ½ cup raisins

Step 2: Make the Custard

In a saucepan over medium heat:

  • Combine 2 cups milk and ¼ cup butter

Cook until butter is melted (4–7 minutes).

Pour warm milk mixture over bread and raisins.

Let stand for 10 minutes to soak.

Step 3: Mix the Pudding

Stir in:

  • ½ cup sugar
  • 2 slightly beaten eggs
  • 1 tbsp vanilla extract
  • ½ tsp ground nutmeg

Mix gently until combined.

Pour into prepared casserole dish.

Step 4: Bake

Bake for 40–50 minutes, until:

  • Center is set
  • Top is golden

Let cool slightly before serving.

Step 5: Make the Vanilla Sauce

In a saucepan over medium heat:

  • Combine ½ cup butter, ½ cup sugar, ½ cup brown sugar, and ½ cup heavy cream

Cook, stirring occasionally, until:

  • Mixture thickens
  • Comes to a full boil (5–8 minutes)

Remove from heat and stir in 1 tbsp vanilla extract.

Step 6: Serve

Spoon warm pudding into dessert dishes.

Drizzle generously with vanilla sauce.

Store leftovers refrigerated.

Yields:

  • 6–8 servings

Serving Suggestions

Perfect for:

  • Holiday dinners
  • Sunday brunch
  • Cozy winter nights
  • Potluck desserts

Pair with:

  • A scoop of vanilla ice cream
  • A dollop of whipped cream
  • A sprinkle of cinnamon or powdered sugar

Presentation Tip: Serve in vintage ramekins with a cinnamon stick or orange zest garnish.

Variations to Try

Want to make it your own? Try these delicious twists:

Apple Raisin

Add diced apples and a pinch of cinnamon.

Chocolate Chip

Swap raisins for chocolate chips.

Coconut Rum

Use coconut milk and add a splash of rum to the sauce.

Vegan Version

Use plant-based milk, vegan butter, and egg replacer

Storage and Make-Ahead Tips

  • Make-Ahead: Assemble pudding and refrigerate up to 1 day before baking.
  • Refrigerate: Store leftovers in airtight container for up to 4 days.
  • Reheat: Warm in oven at 325°F or microwave individual portions.
  • Freeze: Freeze baked pudding (without sauce) for up to 1 month.

Tip: Reheat sauce gently and stir before serving.

Nutrition Notes (Per Serving, ~1 of 8)

  • Calories: ~320
  • Protein: ~6g
  • Carbohydrates: ~28g
  • Fat: ~20g
  • Sugar: ~22g
  • Sodium: ~180mg
  • Fiber: ~1g

This pudding is:

  • Soft and custardy
  • Sweet and spiced
  • Perfectly portioned
  • Great for sharing

Final Thoughts

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is more than just a dessert—it’s a warm hug in a bowl. Whether you’re reviving a family tradition or starting a new one, this timeless recipe is sure to bring comfort, joy, and a touch of nostalgia to your table.

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