Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is the kind of dessert that wraps you in warmth from the very first spoonful. Because it transforms humble, stale bread into a custardy, golden pudding drenched in silky vanilla sauce, it offers comfort that feels timeless and deeply nostalgic. Since this recipe uses simple ingredients and a one-dish baking method, it remains wonderfully accessible while still delivering rich, old-fashioned flavor. The tender custard, plump raisins, and fragrant spices make every serving taste like home.

Ingredients

For the Bread Pudding

• 4 cups day-old white bread cubes (¾-inch, crusts on)
• 1/2 cup dark seedless raisins, soaked 10 minutes in hot water and drained
• 2 cups whole milk, warmed to about 100°F
• 1/4 cup salted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs, slightly beaten
• 1 tbsp vanilla extract
• 1/2 tsp freshly grated nutmeg

For the Vanilla Sauce

• 1/2 cup salted butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup heavy cream
• 1 tbsp vanilla extract

Instructions

1. Preheat oven to 300°F. Bake the bread cubes for 10 minutes to dry them.
2. Soak the raisins in hot water for 10 minutes. Drain and set aside.
3. Warm the milk and 1/4 cup butter just until the butter melts.
4. Pour the warm milk mixture over the bread. Let sit 15 minutes.
5. Stir in sugar, eggs, vanilla, nutmeg, and raisins. Fold gently.
6. Increase oven temperature to 350°F.
7. Butter a 1½-quart baking dish and pour in the mixture.
8. Bake 40–50 minutes until the center jiggles softly.
9. Cool 10 minutes before serving.
10. For the sauce, melt butter and sugars over medium-low heat. Add cream and simmer 5 minutes.
11. Remove from heat and stir in vanilla.
12. Serve the warm pudding with warm vanilla sauce drizzled over top.

My earliest memory of this bread pudding comes from a Sunday potluck where it sat steaming on the dessert table, filling the entire room with vanilla and butter. I watched my grandmother whisk the custard with quiet confidence, always insisting that stale bread was a blessing in disguise. Every family gathering afterward included this pudding—served warm, fragrant, and always with extra sauce. Over the years, I learned her method by heart, and now each batch I make feels like keeping a cherished tradition alive.

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Why This Recipe Works

Stale Bread = Perfect Texture

Dry bread absorbs warm custard evenly, creating a soft interior without turning mushy. Because the crusts remain intact, the structure stays pleasingly firm.

Warm Milk, Not Hot

Warming the milk gently helps dissolve the butter and blend the ingredients smoothly. Since the temperature stays low, the eggs mix in without curdling.

Flavor You Can Taste in Every Bite

Raisin Sweetness

Soaked raisins add bursts of flavor throughout the pudding. Although optional, they provide pleasant contrast and nostalgic charm.

Vanilla Sauce Perfection

The sauce thickens into a glossy, pourable topping that clings beautifully to the warm pudding. Because it simmers slowly, the sugars meld into a caramel-like richness.

Serving Tips

Serve Warm

Warm pudding brings out the custard’s softness and the sauce’s silky texture. Since the aroma of vanilla and nutmeg intensifies with heat, serving it warm makes every bite more comforting.

Pairings

Strong coffee or sweet tea complements the dessert nicely. Although it stands alone as a showpiece, a dollop of whipped cream adds a lovely finish.

Storage & Leftover Magic

Easy Storage

Cover the cooled pudding and refrigerate up to three days. Reheat individual servings in the microwave for about 30 seconds.

Transform Leftovers

Warm leftover pudding makes an incredible breakfast when topped with fresh fruit or caramel. Since the texture softens slightly overnight, it reheats with a melt-in-your-mouth tenderness.

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FAQ

Why did my pudding turn out soggy?
Fresh bread or insufficient baking time can cause excess moisture. Always use stale bread and bake until the center jiggles gently.

Can I use brioche or challah?
Yes. Reduce the sugar slightly because these breads are sweeter.

Do I have to add raisins?
No. Swap in dried apples or leave them out entirely.

Can I make the pudding ahead?
Yes. Assemble up to one day ahead and bake when needed.

Why simmer the sauce instead of boiling it?
Boiling breaks the sauce. A gentle simmer keeps it silky.

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Conclusion

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce proves that simple ingredients can create extraordinary comfort. Because it uses warm custard, stale bread, and a classic vanilla sauce, the result is a dessert filled with tradition, warmth, and homemade charm. Whether served at celebrations or quiet evenings at home, this beloved recipe remains a dependable, heartwarming favorite.