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Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Few desserts are as comforting and nostalgic as Grandma’s Old-Fashioned Bread Pudding. This classic dessert features soft, custardy bread soaked in a rich mixture of eggs, milk, sugar, and warm spices, baked to golden perfection and served with a luscious vanilla sauce.
Bread pudding is the ultimate comfort food, making it perfect for family gatherings, holidays, or cozy evenings at home. This recipe captures the timeless flavors passed down through generations, balancing sweetness, spice, and creaminess for a melt-in-your-mouth experience.
With simple ingredients and straightforward steps, this bread pudding is easy enough for beginners yet sophisticated enough to impress at any occasion. In this guide, you’ll get a complete step-by-step recipe, expert tips, variations, serving suggestions, and storage advice to master this classic dessert.
Ingredients
For the Bread Pudding:
- 6 cups cubed day-old bread (French, brioche, or challah work best)
- 3 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract or 1 vanilla bean, scraped
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup raisins or currants (optional)
- 3 tbsp unsalted butter, melted
For the Vanilla Sauce:
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract or ½ vanilla bean, scraped
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar casserole pan.
- Place cubed bread in a large mixing bowl. If using raisins, scatter them among the bread cubes.
- In a separate bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg until smooth.
- Pour the custard mixture over the bread, gently pressing down to ensure all cubes absorb the liquid. Let it sit for 10–15 minutes to soak.
- Drizzle melted butter evenly over the soaked bread mixture.
- Transfer to the prepared baking dish and bake for 45–50 minutes, or until the top is golden and a knife inserted in the center comes out clean.
- While the bread pudding bakes, prepare the vanilla sauce. In a medium saucepan, combine milk, cream, and sugar over medium heat until it just begins to simmer.
- In a small bowl, whisk the egg yolks. Slowly pour about ½ cup of the hot milk mixture into the yolks while whisking constantly to temper the eggs.
- Pour the egg mixture back into the saucepan and cook on low heat, stirring constantly, until the sauce thickens slightly (do not boil).
- Remove from heat and stir in butter and vanilla. Keep warm until serving.
- Serve bread pudding warm, drizzled generously with vanilla sauce.
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Classic bread pudding baked with custard-soaked bread and served with a creamy vanilla sauce.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Place cubed bread in a large mixing bowl; add raisins if using.
- Whisk together milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg until smooth.
- Pour custard over bread and press gently to soak. Let sit 10–15 minutes.
- Drizzle melted butter over soaked bread and transfer to baking dish.
- Bake 45–50 minutes until golden and set. Insert knife to test doneness.
- For vanilla sauce, combine milk, cream, and sugar in saucepan over medium heat until simmering.
- Whisk egg yolks in a small bowl. Temper with hot milk mixture, then return to saucepan.
- Cook on low, stirring until slightly thickened. Remove from heat, stir in butter and vanilla.
- Serve bread pudding warm with vanilla sauce.
Notes
For extra flavor, toast the bread lightly before soaking in custard.
Expert Tips for Perfect Bread Pudding
- Use day-old bread: Slightly stale bread absorbs the custard better without turning mushy.
- Customize your bread: Brioche or challah gives a rich, buttery flavor; French bread gives a more neutral base.
- Don’t overbake: Bread pudding should be soft and custardy, not dry.
- Spice it up: Cinnamon and nutmeg are classic; add a pinch of allspice or cardamom for extra depth.
Delicious Variations
- Chocolate Chip Bread Pudding: Add ½ cup semi-sweet chocolate chips into the soaked bread mixture.
- Caramel Apple Bread Pudding: Fold in 1 cup diced cooked apples and drizzle caramel over the top before serving.
- Boozy Bread Pudding: Add 2 tbsp bourbon or rum to the custard for a grown-up twist.
- Gluten-Free Version: Use gluten-free bread and follow the same soaking and baking instructions.
Serving Suggestions
- Serve warm with vanilla sauce, whipped cream, or ice cream for an indulgent treat.
- Top with toasted nuts for added texture.
- Great as a brunch dessert or sweet afternoon snack with coffee or tea.
Storage Tips
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Keeps for up to 4 days; reheat gently before serving.
- Freezer: Freeze portions individually for up to 3 months; thaw overnight in the fridge.
Fun Facts About Bread Pudding
- Bread pudding originated as a way to use leftover bread in the 11th century.
- It’s a traditional comfort food in many cultures, with variations worldwide.
- The vanilla sauce, or custard sauce, elevates the dessert, making it rich and luxurious.
Common Mistakes to Avoid
- Using fresh bread: It may not absorb the custard properly.
- Skipping the soak time: Bread needs at least 10 minutes to absorb the custard fully.
- Boiling the sauce: Overheating can curdle the eggs.
Final Thoughts
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is the ultimate nostalgic dessert — simple, cozy, and utterly comforting. Perfect for family gatherings, holiday tables, or anytime you crave a sweet, custardy treat.