Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
This classic bread pudding is soft, rich, and comforting, made with simple pantry ingredients. The warm vanilla sauce poured over the top is what gives it that traditional homemade flavor many people remember from childhood.
Servings
8–10 servings
Prep Time
20 minutes
Bake Time
45–55 minutes
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Ingredients
For the Bread Pudding
6 cups day-old bread, cubed (French bread, white bread, or brioche work well)
2 cups whole milk
½ cup heavy cream (or use more milk)
4 large eggs
¾ cup granulated sugar
¼ cup brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
3 tbsp melted butter
½ cup raisins (optional)
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Step 1: Prepare the Bread
1. Cut bread into 1-inch cubes.
2. If the bread is fresh, spread cubes on a baking sheet and bake at 300°F (150°C) for 10 minutes to dry them slightly.
Stale bread absorbs the custard better and creates a richer texture.
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Step 2: Make the Custard
In a large bowl whisk together:
Eggs
Milk
Cream
Granulated sugar
Brown sugar
Vanilla
Cinnamon
Nutmeg
Salt
Melted butter
Whisk until smooth.
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Step 3: Combine Bread and Custard
1. Place bread cubes in a large bowl.
2. Pour custard mixture over the bread.
3. Gently stir to coat all the bread.
If using raisins, stir them in now.
Let the mixture sit for 15–20 minutes so the bread can absorb the custard.
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Step 4: Prepare Baking Dish
Grease a 9×13-inch baking dish (or a similar-sized casserole dish).
Transfer the soaked bread mixture into the dish.
Spread evenly.
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Step 5: Bake
Preheat oven to:
350°F (175°C)
Bake for 45–55 minutes.
The pudding is done when:
The top is golden brown
The center is set
A knife inserted near the center comes out mostly clean
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Homemade Vanilla Sauce
Ingredients
½ cup unsalted butter
½ cup granulated sugar
½ cup brown sugar
½ cup heavy cream or milk
1 tbsp all-purpose flour
1 tbsp water
1 tbsp vanilla extract
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Step 1: Melt the Butter
In a saucepan over medium heat:
1. Melt the butter.
2. Add both sugars.
3. Stir until dissolved.
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Step 2: Add Cream
Slowly stir in:
Cream or milk
Bring to a gentle simmer.
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Step 3: Thicken the Sauce
Mix:
Flour
Water
Until smooth.
Whisk this mixture into the saucepan.
Cook for 2–3 minutes until slightly thickened.
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Step 4: Finish
Remove from heat.
Stir in:
Vanilla extract
The sauce should be smooth, creamy, and pourable.
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Serving
Serve bread pudding warm.
Generously spoon warm vanilla sauce over each serving.
Optional toppings:
Vanilla Ice Cream
Whipped Cream
Toasted pecans
Extra cinnamon
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Grandma’s Tips
Use Stale Bread
Day-old bread absorbs the custard better and prevents sogginess.
Don’t Skip the Soaking Time
Allowing the bread to sit in the custard creates a soft, custardy interior.
For Richer Flavor
Use brioche or challah bread instead of plain white bread.
Add Fruit
Raisins, chopped apples, or dried cranberries work beautifully.
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Storage
Refrigerator
Store covered for up to 4 days.
Freezer
Freeze portions for up to 2 months.
Reheating
Warm in the microwave or oven and add fresh vanilla sauce before serving.
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Approximate Nutrition (Per Serving)
Calories: 350–450
Protein: 6–8 g
Carbohydrates: 45–55 g
Fat: 15–20 g
The result is a tender, custard-like bread pudding with a golden top and a rich vanilla sauce—classic comfort food just like many grandmothers used to make. 🍞🍮✨