This comforting Grandmas Old-Fashioned Bread Pudding with Vanilla Sauce is one of my favorite family recipes. It has a soft, custardy texture that feels like a warm hug, paired perfectly with a rich, homemade vanilla sauce that adds just the right touch of sweetness. It’s an ideal dessert for cozy nights or special gatherings when I want something classic and satisfying.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Bread Pudding:
4 cups (8 slices) cubed white bread
1/2 cup raisins
2 cups milk
1/4 cup butter, melted
1/2 cup sugar
2 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
For the Vanilla Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter.
In a large bowl, combine the cubed bread and raisins.
In a separate bowl, whisk together the milk, melted butter, sugar, beaten eggs, cinnamon, and vanilla extract until smooth and well combined.
Pour the milk mixture over the bread and raisins, gently stirring to coat everything evenly. Let it sit for about 10 minutes so the bread can soak up the custard.
Transfer the soaked bread mixture to the prepared baking dish and spread it out evenly.
Bake for 40-45 minutes until the top is golden brown and a knife inserted into the center comes out clean.
While the pudding bakes, prepare the vanilla sauce: melt butter in a saucepan over medium heat. Stir in the sugar and brown sugar, cooking until dissolved. Add heavy cream and cook, stirring constantly, for another 1-2 minutes. Remove from heat and stir in vanilla extract.
When the bread pudding is done, let it cool slightly before drizzling the warm vanilla sauce over the top. Serve warm and enjoy!
Servings and timing
This recipe makes 8 servings. It takes about 15 minutes to prepare and 40-45 minutes to bake, totaling around 1 hour from start to finish. Each serving has approximately 350 calories.
Variations
I sometimes swap out the white bread for brioche or challah to give the pudding an even richer flavor and softer texture.
Adding chopped nuts like pecans or walnuts gives a nice crunch.
For a fruit twist, I substitute raisins with dried cranberries, chopped apples, or fresh berries.
A splash of bourbon or rum in the custard adds a subtle warmth and complexity.
To make it gluten-free, I use gluten-free bread and adjust the baking time slightly.
Storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave for about 1-2 minutes or place the whole dish in a 325°F (160°C) oven until heated through. The vanilla sauce can be gently reheated on the stovetop or in the microwave before serving.
FAQs
Can I use stale bread for this recipe?
Absolutely! In fact, slightly stale bread works best because it soaks up the custard without becoming too mushy.
Can I make this bread pudding ahead of time?
Yes, I often prepare it the night before, refrigerate it, and bake it the next day. Just add a few extra minutes to the baking time if baking cold.
Is there a substitute for raisins?
Definitely. You can use dried cranberries, chopped dates, or even chocolate chips for a different twist.
Can I freeze bread pudding?
Yes, I freeze leftovers in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat before serving.
How do I make the vanilla sauce dairy-free?
I swap the butter for a plant-based margarine and use coconut cream instead of heavy cream for a delicious dairy-free version.
Conclusion
I always find that Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce brings a comforting, nostalgic touch to any meal. It’s simple to prepare, full of warm flavors, and the vanilla sauce makes it extra special. Whether I’m serving it for a holiday dessert or just because I want a cozy treat, it never disappoints. I hope you enjoy making and sharing this classic recipe as much as I do.
Recipe:
Grandmas Old-Fashioned Bread Pudding with Vanilla Sauce
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
A comforting classic bread pudding with a soft custardy texture, raisins, cinnamon, and a rich homemade vanilla sauce perfect for cozy nights or special gatherings.
Ingredients
4 cups (8 slices) cubed white bread
½ cup raisins
2 cups milk
¼ cup butter, melted
½ cup sugar
2 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
For the Vanilla Sauce:
½ cup butter
½ cup sugar
½ cup brown sugar
½ cup heavy cream
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter.
- In a large bowl, combine the cubed bread and raisins.
- In a separate bowl, whisk together the milk, melted butter, sugar, beaten eggs, cinnamon, and vanilla extract until smooth and well combined.
- Pour the milk mixture over the bread and raisins, gently stirring to coat everything evenly. Let it sit for about 10 minutes so the bread can soak up the custard.
- Transfer the soaked bread mixture to the prepared baking dish and spread it out evenly.
- Bake for 40-45 minutes until the top is golden brown and a knife inserted into the center comes out clean.
- While the pudding bakes, prepare the vanilla sauce: melt butter in a saucepan over medium heat. Stir in the sugar and brown sugar, cooking until dissolved.
- Add heavy cream and cook, stirring constantly, for another 1-2 minutes. Remove from heat and stir in vanilla extract.
- When the bread pudding is done, let it cool slightly before drizzling the warm vanilla sauce over the top. Serve warm and enjoy!
Notes
Use slightly stale bread for best texture as it soaks up custard better.
Substitute white bread with brioche or challah for a richer flavor.
Add chopped nuts like pecans or walnuts for crunch.
Swap raisins with dried cranberries, chopped apples, or fresh berries for variation.
Add a splash of bourbon or rum in the custard for extra warmth.
Use gluten-free bread and adjust baking time to make it gluten-free.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat portions in microwave or whole dish in oven at 325°F until warm.
Freeze leftovers for up to 2 months, thaw overnight in fridge before reheating.
For dairy-free vanilla sauce, use plant-based margarine and coconut cream.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: Estimated 25g
- Sodium: Estimated 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
