Print

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic dessert is a nostalgic treat, with rich, custardy bread pudding topped with a warm, sweet vanilla sauce. A comforting favorite for family gatherings or a cozy dessert any time of the year.

Ingredients

Scale
  • For the Bread Pudding:
    • 4 cups (8 slices) cubed white bread
    • 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

  • Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 1.5-quart casserole dish or baking dish.
  • Combine Bread and Milk Mixture: Place cubed bread and raisins in a large bowl. In a saucepan over medium heat, combine milk and ¼ cup butter, stirring until the butter melts (about 4-7 minutes). Pour the warm milk mixture over the bread and let it sit for 10 minutes to allow the bread to soak.
  • Add Pudding Ingredients: Stir in sugar, eggs, vanilla extract, and nutmeg until well combined. Pour the mixture into the prepared casserole dish.
  • Bake the Pudding: Bake for 40-50 minutes, or until the pudding is set in the center and lightly golden. A toothpick inserted into the middle should come out clean.
  • Cook the Sauce: In a medium saucepan over medium heat, combine butter, granulated sugar, brown sugar, and heavy whipping cream. Stir continuously until the mixture thickens and begins to boil (about 5-8 minutes).
  • Add Vanilla: Remove the saucepan from heat and stir in vanilla extract.
  • Serve: Spoon the warm pudding into bowls or onto plates and generously drizzle the vanilla sauce over the top. Serve immediately for the ultimate indulgence.

Notes

  • If you prefer a richer pudding, you can use whole milk instead of 2% or add a bit more butter.
  • Add extra spices like cinnamon or allspice to the pudding for a unique twist.
  • If you prefer not to use raisins, substitute with chopped nuts or fresh berries.

Nutrition