Grandma’s Old‑Fashioned Bread Pudding with Vanilla Sauce
Warm, comforting, and timeless — a classic dessert that tastes like home.
Introduction
Bread pudding is one of those desserts that carries nostalgia in every bite. Born out of frugality and resourcefulness, it transforms day‑old bread into something rich, custardy, and deeply satisfying. This Grandma’s Old‑Fashioned Bread Pudding with Vanilla Sauce is a recipe that has stood the test of time — simple ingredients, straightforward steps, and a flavor that feels like a hug.
The addition of raisins, warm spices, and a silky vanilla sauce makes this dessert perfect for holidays, Sunday dinners, or cozy evenings when you crave something sweet and comforting.
Ingredients Breakdown
For the Bread Pudding
6 cups day‑old bread, cubed – French or white bread works best; slightly stale bread absorbs custard beautifully.
½ cup raisins (optional) – Adds bursts of sweetness and texture.
4 large eggs – The backbone of the custard.
2 cups milk – Creamy base for the custard.
1 cup granulated sugar – Sweetness to balance richness.
¼ cup unsalted butter, melted – Adds flavor and moisture.
1 tsp vanilla extract – Warm aromatic depth.
1 tsp ground cinnamon – Classic spice for warmth.
½ tsp nutmeg (optional) – Adds complexity.
¼ tsp salt – Balances sweetness.
For the Vanilla Sauce
1 cup powdered sugar – Sweet base.
½ cup unsalted butter, softened – Creamy richness.
¼ cup milk – Smooth texture.
1 tsp vanilla extract – Flavor boost.
Step‑by‑Step Directions
Preheat Oven
Preheat oven to 350°F (175°C). Grease a 9×13‑inch baking dish.
Prepare the Bread Pudding
In a large bowl, combine cubed bread and raisins.
In another bowl, whisk eggs, milk, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt.
Pour custard mixture over bread cubes. Gently fold to combine.
Let sit 15–20 minutes so bread absorbs liquid.
Bake the Pudding
Pour mixture into prepared dish.
Bake 45–55 minutes until set and golden brown.
A knife inserted in center should come out clean.
Prepare the Vanilla Sauce
Beat powdered sugar, butter, milk, and vanilla until smooth.
Adjust consistency with more milk if needed.
Serve
Serve warm bread pudding drizzled with vanilla sauce.
Baking Science
Eggs + milk create custard that sets into pudding.
Day‑old bread absorbs liquid better than fresh.
Butter enriches custard and prevents dryness.
Spices enhance flavor and aroma.
Tips for Success
Use slightly stale bread for best texture.
Let bread soak before baking for custardy consistency.
Don’t overbake — pudding should be moist, not dry.
Vanilla sauce should be smooth and pourable.
Variations
Chocolate Chip Bread Pudding: Swap raisins for chocolate chips.
Bourbon Sauce: Replace vanilla sauce with bourbon‑infused glaze.
Fruit Twist: Add apples, pears, or berries.
Nutty Version: Add pecans or walnuts for crunch.
Savory Bread Pudding: Omit sugar and add cheese, herbs, and vegetables.
Serving Ideas
Serve warm with vanilla ice cream.
Pair with coffee or tea.
Present in ramekins for individual servings.
Garnish with powdered sugar or whipped cream.
Storage
Refrigerator: Store covered up to 3 days.
Freezer: Freeze portions up to 2 months. Thaw and reheat gently.
Reheat: Warm in oven at 325°F until heated through.
Nutrition (per serving, approx.)
Calories: ~250
Protein: ~6g
Fat: ~10g
Carbs: ~34g
Storytelling Element
Picture a chilly evening, the kitchen filled with the aroma of cinnamon and vanilla. Grandma pulls a golden bread pudding from the oven, drizzles it with creamy vanilla sauce, and serves it warm. Each bite is custardy, sweet, and comforting — a dessert that feels like tradition itself.
Conclusion
This Grandma’s Old‑Fashioned Bread Pudding with Vanilla Sauce is a timeless recipe that proves simple ingredients can create extraordinary flavor. With its custardy texture, warm spices, and silky sauce, it’s a dessert that brings comfort and joy to any table.