Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce-A Cozy, Custardy Dessert That’s Been Loved for Generations

Introduction

This Classic Bread Pudding is the kind of dessert that brings back memories of cozy kitchens, handwritten recipe cards, and the smell of cinnamon wafting through the house. It’s a humble dish made from day-old bread, eggs, milk, and warm spices—transformed into something magical with a slow bake and a drizzle of creamy vanilla sauce.

Whether you’re serving it for Sunday supper, holiday gatherings, or just craving something sweet and nostalgic, this recipe delivers comfort in every bite. And the best part? It’s easy to make, budget-friendly, and endlessly customizable.

Ingredients

For the Bread Pudding

6 cups cubed day-old bread (French bread, brioche, or challah work best)
2 tablespoons unsalted butter, melted
4 large eggs, beaten
2 cups whole milk
½ cup heavy cream
¾ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Optional: ½ cup raisins or chopped nuts

For the Vanilla Sauce

½ cup unsalted butter
½ cup granulated sugar
½ cup brown sugar
½ cup heavy cream
1 tablespoon vanilla extract

Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.

Step 2: Soak the Bread

Place the cubed bread in a large mixing bowl. In a separate bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg. Pour the mixture over the bread and gently stir to coat. Let sit for 10–15 minutes to allow the bread to absorb the custard.

Step 3: Assemble and Bake

Transfer the soaked bread mixture to the prepared baking dish. Drizzle melted butter over the top.
Bake for 45–50 minutes, or until the pudding is set and the top is golden brown. A knife inserted in the center should come out clean.

Step 4: Make the Vanilla Sauce

While the pudding bakes, melt butter in a saucepan over medium heat. Stir in both sugars and cream. Bring to a gentle boil, then reduce heat and simmer for 3–5 minutes until slightly thickened. Remove from heat and stir in vanilla extract.

Step 5: Serve

Let the bread pudding cool slightly before serving. Spoon warm vanilla sauce over each portion and garnish with a sprinkle of cinnamon or a dollop of whipped cream if desired.

Tips for Success

Use dense, slightly stale bread for the best texture—it holds up to the custard without getting mushy.
Let the bread soak for at least 10 minutes to absorb flavor.
Customize the mix-ins with raisins, dried cranberries, pecans, or chocolate chips.
Make ahead: Prepare the pudding and sauce separately, then reheat before serving.
Add a splash of bourbon or rum to the sauce for a grown-up twist.

Serving Suggestions

Serve warm with vanilla ice cream or whipped cream.
Pair with coffee, chai, or spiced apple cider.
Make mini versions in ramekins for individual servings.
Add fresh berries or caramelized bananas for a fruity finish.

Variations to Try

Apple Cinnamon Bread Pudding: Add diced apples and extra cinnamon.
Chocolate Chip Version: Stir in semi-sweet chips for a richer dessert.
Pumpkin Spice Twist: Replace some milk with pumpkin puree and add pumpkin pie spice.
Savory Option: Skip the sugar and add cheese, herbs, and sautéed veggies for a brunch bake.

Storage & Reheating

Store leftovers in the fridge for up to 4 days.
Reheat in the oven at 300°F or microwave individual portions.
Freeze unbaked pudding for up to 1 month—thaw and bake when ready.

Final Thoughts

This Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a timeless dessert that’s simple, soulful, and always satisfying. Whether you’re baking it for a crowd or just for yourself, it’s a sweet reminder that the best recipes are often the ones passed down with love.

Grandmas Old-Fashioned Bread Pudding with Vanilla Sauce