Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a timeless comfort dessert—the kind that brings generations to the table with the warm aroma of cinnamon, vanilla, and nostalgia. Born of frugality and everyday magic, this pudding turns simple, stale bread into a custardy, golden treat, rich with raisins or pecans and topped with a pour of creamy, luscious homemade vanilla sauce.
It’s the dessert that conjures memories of Sunday dinners, holiday gatherings, and homey kitchens where nothing goes to waste and everything is made with love. Every bite is soft, silky, and just the right amount of sweet—equally good served warm from the oven or chilled from the fridge.
Why You’ll Love It
Bread pudding is the ultimate transformation—a humble bake that showcases how breadcrumbs bathed in spiced custard become something both down-to-earth and decadent. It’s budget-friendly, easy, and forgiving; you can adapt it to whatever bread you have, make it simple or packed with fruit and nuts, and serve it plain or with a crown of sauce.
This classic recipe offers just enough richness, softness, and fragrance to satisfy, and the velvety vanilla sauce takes it over the top, seeping into every bite for extra comfort. It’s perfect for holidays, brunches, or a chilly evening when only a bowl of warm pudding will do.
Key Ingredients
For the bread pudding:
- 5–6 cups day-old bread (French, brioche, challah, or sandwich bread), cut in 1-inch cubes
- 3 cups whole milk
- 4 tablespoons unsalted butter, melted
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup raisins or golden raisins (optional, soak in hot water or bourbon, then drain)
- 1/2 cup chopped pecans or walnuts (optional)
For the vanilla sauce:
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- Pinch salt
- Optional: 1 tablespoon bourbon, rum, or brandy for grown-up twist
Preparation
Preheat oven to 350°F (175°C). Grease a 9×13-inch or similar baking dish with butter.
In a large bowl, whisk milk, melted butter, eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Add bread cubes and press gently to submerge. Let soak 15–20 minutes, stirring gently halfway, until bread is well saturated but not mushy. Fold in raisins and nuts, if using.
Spread mixture evenly in prepared pan, pressing down lightly. For a softer, more custardy pudding, cover with foil for first 20 minutes of baking.
Bake uncovered for 35–45 minutes, until puffed, golden, and just set in the center. Edges should be browned but not dried out.
Meanwhile, make vanilla sauce: In a saucepan, whisk together sugar, cornstarch, and a pinch of salt. Add milk, cream, and butter. Cook over medium, whisking constantly, until thickened and steaming (do not boil), about 4–6 minutes. Remove from heat; stir in vanilla and, if desired, a splash of bourbon or rum.
Let bread pudding cool for 10–15 minutes before serving. Spoon into bowls, drowning each portion in warm vanilla sauce. Enjoy warm or cold; leftovers keep beautifully refrigerated.
Technique, Tips & Tricks
Use bread that’s at least a day old—stale bread absorbs custard without going mushy. Richer breads like brioche or challah make for extra silky pudding; even simple sandwich bread or croissants work well.
Soak dried fruit in hot water (or bourbon) for 10 minutes to keep them juicy in the bake. For best results, hand-tear bread chunks for a rustic texture.
Don’t overbake. Pudding should be moist and gently set in the center, but still have plenty of jiggle. Resting before serving helps the custard firm up and flavors meld.
For a browned, slightly crunchy top, bake uncovered; for a wetter pudding, cover with foil for part of the bake.
Substitutions and Variations
- Gluten-free: Use sturdy GF bread or buns.
- Dairy-free: Substitute oat/almond milk and vegan butter, use coconut cream for the sauce.
- Egg-free: Use flax eggs and thicken sauce with extra starch.
- Additions: Swap raisins for dried cherries, cranberries, or chopped dates; fold in fresh berries, diced apples, or banana slices.
- Make it boozy: Swirl in a tablespoon of bourbon, rum, or sherry into custard or sauce.
- Flavor twists: Use cardamom, ginger, orange zest, or chocolate chips in the bread pudding.
For a nutty caramel hit, drizzle with warm caramel or salted toffee instead of (or as well as) vanilla sauce.
Serving Suggestions
Serve bread pudding warm with generous pools of vanilla sauce for dessert, or as a decadent brunch main alongside fresh fruit, bacon, or sausage.
For Christmas or Thanksgiving, add a scoop of cinnamon or maple ice cream on top, or finish with toasty chopped nuts or a dusting of powdered sugar.
Add a cup of strong coffee, chai, or hot apple cider to round out the nostalgic, homey experience.
Story & Origins
Bread pudding is a centuries-old invention, dating to medieval Europe when cooks sought to use up stale bread and avoid waste. It evolved across cultures, becoming bread and butter pudding in England, pain perdu in France, and taking on spiced, custardy, and sauced forms throughout the South and New England.
For many, it’s the “grandma” dessert par excellence—rooted in thrift but celebrated for its old-world comfort, versatility, and ability to turn odds and ends into something soul-satisfying and almost decadent with very little effort.
Nutrition Notes
Bread pudding is an energy-dense dessert, mainly of carbs and dairy, with some protein from eggs and nuts. Portion size is flexible—small bowls satisfy, and the custard can be made lighter with reduced sugar, low-fat milk, or plant-based swaps.
Dried fruits and nuts boost nutrition; serving with extra fruit adds fiber and color.
Flavors & Pairings
Warm spice, vanilla, and cream pair beautifully with apples, pears, stewed fruits, or citrus curds. The sauce loves a dash of bourbon, brandy, or even espresso for flavor intrigue.
Pair with hot drinks—strong coffee, cocoa, Irish coffee, hot toddies—or a late-harvest dessert wine for holiday feasts.
Frequently Asked Questions
Can I make ahead?
Yes—assemble pudding and bake up to a day ahead; reheat in oven, covered with foil.
Can I freeze it?
Best fresh, but baked bread pudding freezes well—thaw and rewarm gently.
Best bread to use?
Brioche, challah, country white, French bread, or sturdy sandwich bread.
Can I skip the sauce?
Pudding is lovely plain, but vanilla sauce, caramel, or even a scoop of ice cream make it extraordinary.
How to store leftovers?
Refrigerate covered for up to 5 days; reheat individual servings as needed.
Final Thoughts
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is the dessert that spans generations—easy, homey, soul-warming, and adaptable with whatever’s in the kitchen. It’s love in a pan, tradition on a spoon, and always the answer when you want to feed the heart as well as the stomach.
