Introduction

There’s something incredibly comforting about traditional desserts, and Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a perfect example. This recipe has been passed down through generations, and every time I make it, I’m reminded of family gatherings, the smell of fresh-baked treats, and the warm, heartfelt smiles around the dinner table. The rich, custardy bread pudding topped with a creamy, indulgent vanilla sauce is an absolute crowd-pleaser that brings nostalgia and deliciousness to any occasion. Every bite is a little piece of history, and the beauty of it is how simple yet satisfying it is. It’s one of those dishes that, once you try, you’ll never forget—and it’s always met with raves from my family.

Why You’ll Love Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Classic Comfort Food: This bread pudding is the epitome of comfort food—warm, sweet, and satisfying with every spoonful. The homemade vanilla sauce elevates it to a whole new level of indulgence.
Simple and Easy to Make: With just a few simple ingredients and steps, you can create a dessert that tastes like it took hours to prepare. It’s the perfect recipe for beginners and experienced bakers alike.
Crowd-Pleaser: Whether it’s a family dinner, holiday gathering, or a casual weekend treat, this bread pudding will quickly become a favorite.
Versatile and Customizable: You can adjust the raisins, add other dried fruits, or even incorporate nuts or chocolate chips to make this pudding your own.
Nostalgic: There’s a sense of nostalgia when preparing this dish, as it has stood the test of time, often being passed down through generations in families.

Ingredients

For the Bread Pudding:

4 cups (8 slices) cubed white bread (preferably a day or two old)
½ cup raisins (optional, for sweetness and texture)
2 cups milk
¼ cup butter
½ cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla extract
½ teaspoon ground nutmeg

For the Vanilla Sauce:

½ cup butter
½ cup granulated sugar
½ cup firmly packed brown sugar
½ cup heavy whipping cream
1 tablespoon vanilla extract

Instructions

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C). Grease a 1.5-quart casserole dish or a similar-sized baking dish to ensure the bread pudding doesn’t stick while baking.

Step 2: Combine Bread and Milk Mixture

Place the cubed bread into a large mixing bowl. If you’re using raisins, add them to the bread cubes now. In a saucepan, combine the milk and ¼ cup butter over medium heat. Stir occasionally until the butter is fully melted, which should take around 4-7 minutes. Once the butter has melted, pour the warm milk mixture over the cubed bread and let it sit for about 10 minutes, allowing the bread to soak up the liquid.

Step 3: Add Pudding Ingredients

After the bread has soaked in the milk mixture, stir in the sugar, slightly beaten eggs, vanilla extract, and ground nutmeg. Mix everything well until all the ingredients are combined into a custard-like consistency.

Step 4: Bake the Pudding

Pour the bread mixture into the greased casserole dish and spread it evenly. Bake in the preheated oven for 40-50 minutes, or until the pudding is set in the center and lightly golden on top. You can test doneness by inserting a toothpick into the center—it should come out clean when the pudding is fully baked.

Vanilla Sauce Instructions

Step 5: Cook the Sauce

While the bread pudding is baking, prepare the vanilla sauce. In a medium saucepan over medium heat, combine ½ cup butter, granulated sugar, brown sugar, and heavy whipping cream. Stir the mixture constantly until the sauce begins to thicken and starts to boil, which should take about 5-8 minutes.

Step 6: Add Vanilla

Once the sauce has thickened, remove the saucepan from the heat. Stir in the vanilla extract and mix until smooth. The sauce should be creamy and velvety.

Serve

Spoon the warm bread pudding into individual bowls or onto plates.
Generously drizzle the warm vanilla sauce over the top of each serving.
Serve immediately for the ultimate indulgence.

Nutrition Facts

Servings: 6-8
Calories per serving (6 servings): Approximately 350-400 kcal per serving (varies based on portion size)

Preparation Time

Prep Time: 15 minutes
Cook Time: 45-50 minutes (baking pudding) + 8 minutes (making the sauce)
Total Time: 1 hour 5 minutes

How to Serve

As a Dessert: Serve the bread pudding warm with a generous drizzle of vanilla sauce as a comforting dessert after dinner.
For Special Occasions: It’s a perfect treat for family gatherings, holidays, or potlucks.
With Ice Cream or Whipped Cream: For an even richer experience, add a scoop of vanilla ice cream or a dollop of freshly whipped cream to each serving.
Breakfast or Brunch: This bread pudding can also be enjoyed as a sweet breakfast or brunch option, especially if you add a little extra vanilla sauce.
Leftovers: Store any leftovers in the fridge and reheat them in the microwave for a quick dessert later in the week.

Additional Tips

Use Day-Old Bread: For the best texture, use slightly stale bread as it absorbs the milk mixture better, resulting in a richer pudding.
Experiment with Add-ins: Raisins are traditional, but you can add chocolate chips, chopped nuts, or dried fruit like cranberries or apricots for a personal touch.
Make the Vanilla Sauce Ahead: You can prepare the vanilla sauce ahead of time and store it in the fridge. Just reheat it gently when ready to serve.
Watch the Pudding Closely: Since oven temperatures can vary, keep an eye on the bread pudding towards the end of baking. If the top gets too dark, cover it loosely with foil.
Make it Dairy-Free: For a dairy-free version, substitute the milk with almond milk or oat milk, and use dairy-free butter in both the pudding and the sauce.

FAQ

Can I make this bread pudding ahead of time?
Yes, you can prepare the pudding ahead of time, cover it, and refrigerate it for up to 24 hours before baking. Just add about 5-10 extra minutes to the baking time.
What if I don’t like raisins?
Feel free to leave them out, or substitute them with another dried fruit like cranberries or chopped apricots.
Can I use whole wheat bread?
While white bread is recommended for a soft texture, whole wheat bread can be used for a slightly heartier flavor.
Can I freeze leftovers?
Yes, you can freeze leftovers for up to a month. Reheat in the oven or microwave, though the texture may slightly change after freezing.
Can I make the vanilla sauce ahead?
Absolutely! The vanilla sauce can be made a day ahead and stored in the refrigerator. Reheat it gently over low heat before serving.
Is there an egg-free version?
Yes, you can substitute the eggs with a flax egg or another egg replacer to make it egg-free.
Can I add chocolate chips?
Yes, chocolate chips work great in bread pudding! Just fold them into the bread mixture before baking.
Can I make the sauce thicker?
If you prefer a thicker sauce, simply cook it a little longer until it reaches your desired consistency.
Is this bread pudding gluten-free?
No, but you can use gluten-free bread to make it a gluten-free dessert.
How long does the bread pudding keep?
Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Conclusion

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a recipe that embodies the warmth of family traditions and the comforting simplicity of home cooking. It’s the kind of dessert that you make to share with loved ones, to celebrate special moments, or just to enjoy on a cozy evening. The creamy, indulgent vanilla sauce takes this bread pudding to the next level, making it an unforgettable treat. Whether you’re an experienced baker or just starting out, this dish will fill your home with delicious aromas and your heart with fond memories. Give it a try and enjoy a taste of nostalgia with every bite!