Old-Fashioned Bread Pudding with Vanilla Sauce: Grandma’s Best Recipe

Is there any dessert more nostalgic than a warm, custard-soaked bread pudding? I remember the first time I tried this dish; the aroma of cinnamon and nutmeg filled the kitchen, promising a treat that felt like a warm hug. This Old-Fashioned Bread Pudding with Vanilla Sauce is a timeless classic that transforms humble, day-old bread into a decadent, restaurant-quality dessert.

Unlike modern, overly complicated desserts, this recipe relies on simple staples you likely already have in your pantry. It challenges the idea that you need fancy ingredients to make something gourmet. The magic lies in the method: allowing the bread to fully soak up the rich custard before baking to golden perfection. Whether you are looking to use up leftover Challah or simply craving ultimate comfort food, this recipe delivers. Read on to master the art of making the perfect Old-Fashioned Bread Pudding with Vanilla Sauce.

Ingredients

To achieve that authentic, rustic texture and flavor, quality ingredients matter. Here is what you will need for both the pudding and the luscious sauce.

this now & bake later ❤️

Timing

Bread pudding is a “slow down and enjoy” kind of recipe. While it bakes, your house will smell incredible.

• Prep Time: 20 minutes
• Soaking Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: ~1 hour 25 minutes (About the same time as roasting a chicken, but much sweeter!)

Step-by-Step Instructions

Follow these steps to ensure your pudding is moist on the inside and crispy on top, never dry or soggy.

Step 1: Prepare the Bread Base

Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking dish with butter to prevent sticking. Place the 8-9 cups of cubed bread into the prepared dish. If you are using the optional 2/3 cup raisins, sprinkle them evenly among the cubes now so they get tucked into the nooks and crannies. Finally, drizzle the 5 tablespoons of melted butter over the bread and toss gently to coat.

• Tip: If your bread isn’t stale enough, spread the cubes on a baking sheet and toast them in the oven for 10 minutes while it preheats. This helps them absorb the custard better without disintegrating.

Step 2: Make the Custard

In a large mixing bowl, whisk together the 5 large eggs, 2 1/2 cups milk, 1 cup sugar, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1 1/2 tsp vanilla extract. Whisk vigorously until the mixture is fully combined, frothy, and smooth.

• Tip: Crack your eggs into a separate small bowl first to avoid getting any shell into the main mixture.

Step 3: Soak the Bread

Pour the custard mixture evenly over the bread in the baking dish. Using a spatula, gently press the bread down so that every single cube gets submerged or coated in the liquid. Let it sit for 10–15 minutes.

• Tip: Do not skip this step! This resting period allows the dry bread to sponge up the milk and eggs, ensuring the inside of the pudding is creamy rather than dry.

Step 4: Bake to Perfection

Place the dish in the oven and bake for 45–55 minutes. You are looking for a top that is golden brown and a center that is set. When you touch the center, it should spring back slightly rather than jiggling like liquid.

• Tip: If the top is browning too quickly but the center is still liquid, tent the dish loosely with aluminum foil for the last 15 minutes of baking.

Step 5: Make the Vanilla Sauce

While the pudding is baking (or just before serving), prepare the sauce. In a small saucepan over medium heat, combine the 1/2 cup butter, 1/2 cup sugar, 1/2 cup brown sugar, and 1/2 cup heavy cream. Bring the mixture to a gentle simmer, whisking constantly. Let it cook for 3-5 minutes until the sugar is completely dissolved and the sauce has thickened slightly. Remove from heat and stir in the 2 teaspoons of vanilla extract.

• Tip: Add the vanilla after removing from the heat to prevent the flavor from evaporating.

Step 6: Serve Warm

Slice the warm bread pudding into squares. Pour a generous amount of the warm Vanilla Sauce over each slice right before serving.

• Tip: Serve immediately for the best contrast between the crisp top and the soft, custardy interior.

Nutritional Information

Bread pudding is an indulgent treat. Here is an estimated nutritional breakdown per serving (based on 12 servings):

• Calories: ~420 kcal
• Fat: 22g (Saturated: 12g)
• Carbohydrates: 50g (Sugar: 35g)
• Protein: 8g
• Cholesterol: 110mg
• Sodium: 280mg

Note: This recipe is energy-dense, providing a quick source of carbohydrates. The eggs and milk contribute a decent amount of protein and calcium.

Healthier Alternatives

If you want to enjoy this classic with a lighter touch, consider these modifications:

• Reduce Sugar: You can reduce the sugar in the custard by 1/4 cup without significantly affecting the texture.
• Milk Swap: Use 2% milk or almond milk instead of whole milk. The result will be slightly less creamy but still delicious.
• Whole Grains: Use whole wheat bread instead of Brioche.
  • Note: Whole wheat bread is denser, so you may need to soak it for an extra 10 minutes to ensure it softens properly.
• Fruit Sweetener: Increase the amount of raisins or add chopped apples to the bread mixture to add natural sweetness, allowing you to cut back on added refined sugar.

Serving Suggestions

This Old-Fashioned Bread Pudding is a star on its own, but you can elevate the experience with these pairings:

• The Classic Duo: Serve warm with a scoop of vanilla bean ice cream. The hot pudding melting the cold ice cream is a texture match made in heaven.
• Morning Delight: Believe it or not, this makes a fantastic brunch dish. Pair it with a strong cup of dark roast coffee or an espresso to balance the sweetness.
• Garnish: A sprinkle of powdered sugar or fresh berries (raspberries or strawberries) adds a pop of color and acidity to cut through the richness of the sauce.

Common Mistakes to Avoid

To ensure your dessert comes out perfect every time, watch out for these common pitfalls:

• Using Fresh Bread:
  • The Issue: Fresh bread is too soft and will turn into mush when soaked.
  • Solution: Use day-old bread or toast fresh cubes in the oven until they are dry to the touch.
• Under-soaking:
  • The Issue: Pouring the custard and immediately putting it in the oven results in dry bread with scrambled eggs on the bottom.
  • Solution: Be patient! The 10-15 minute soak allows the bread to become the vessel for the custard.
• Scrambling the Sauce:
  • The Issue: Cooking the sauce on too high heat can cause the butter and cream to separate or burn the sugar.
  • Solution: Keep the heat at medium or medium-low and keep whisking. Slow and steady wins the race here.

Storing Tips

If you are lucky enough to have leftovers, here is how to keep them fresh:

• Refrigerate: Store the bread pudding and the sauce in separate airtight containers in the refrigerator for up to 3 days.
• Freeze: You can freeze the baked bread pudding (without sauce) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the fridge overnight before reheating.
• Reheat:
  • Oven: Cover with foil and warm in a 350°F oven for 10-15 minutes. This restores the texture best.
  • Microwave: Heat individual slices for 30-45 seconds. It will be softer but still tasty.

Conclusion

There you have it—the secret to making Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce. This recipe captures the essence of home cooking: turning simple, humble ingredients into something spectacular. The combination of the spiced, custard-soaked bread and the rich, buttery vanilla sauce creates a dessert that is truly timeless.

We hope you enjoy making and savoring this dish as much as we do. Try it out and let us know in the comments how it turned out for you! We’d love to hear your feedback or see your photos. Don’t forget to rate the recipe and subscribe to our blog for more delicious, nostalgic recipes delivered straight to your inbox.

FAQs

Q1. Can I use a different type of bread?

Absolutely. While Challah and Brioche are preferred for their egg-rich, airy texture, you can use French bread, Texas toast, or even croissants. Avoid sourdough or savory hearty ryes, as their flavor profiles clash with the sweet custard.

Q2. Can I make this recipe ahead of time?

Yes! You can assemble the bread and custard mixture, cover it, and refrigerate it overnight. Actually, this often yields an even creamier result as the bread soaks longer. Just bake it the next morning (you may need to add 5-10 minutes to the baking time since it’s starting from cold).

Q3. Why is my bread pudding soggy?

Sogginess usually happens if the ratio of liquid to bread is too high, or if it wasn’t baked long enough. Ensure you measure your bread cubes accurately. If it wobbles like liquid gelatin in the center, it needs more time in the oven.

Q4. Can I make the sauce without heavy cream?

In a pinch, you can use half-and-half or whole milk for the sauce. However, the sauce will be thinner and less rich. You might want to simmer it a minute or two longer to help it reduce and thicken.

Old-Fashioned Bread Pudding with Vanilla Sauce: Grandma’s Best Recipe

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour 25 minutes
• Yield: 12 servings 1x

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Description

This cozy, old-fashioned bread pudding turns day‑old bread into a rich, custardy dessert baked to golden perfection—then drenched in a warm vanilla sauce. Simple pantry staples, a quick soak, and a gentle bake are all it takes for nostalgic comfort in every bite.

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Ingredients

Units USM Scale 1x2x3x

Bread Pudding Base

• 8–9 cups day-old bread, cubed (Challah or brioche preferred)
• 5 tbsp unsalted butter, melted
• 5 large eggs
• 2 1/2 cups whole milk
• 1 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 1/2 tsp pure vanilla extract
• 2/3 cup golden raisins (optional)

Vanilla Sauce

• 1/2 cup unsalted butter (cubed)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 1/2 cup heavy cream
• 2 tsp pure vanilla extract (add off heat)

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Instructions

1. Prep the bread: Heat oven to 350°F (175°C). Butter a 9×13 inch baking dish. Add bread cubes (and raisins, if using), then drizzle melted butter over the top and toss to coat.
2. Make the custard: In a large bowl whisk eggs, milk, sugar, cinnamon, nutmeg, and vanilla until smooth and slightly frothy.
3. Soak: Pour custard evenly over the bread. Press gently so all cubes are moistened. Let stand 10–15 minutes to absorb.
4. Bake: Bake 45–55 minutes until the top is golden and the center springs back when touched. Tent with foil if browning too quickly.
5. Vanilla sauce: In a saucepan combine butter, granulated sugar, brown sugar, and heavy cream. Simmer 3–5 minutes, whisking until smooth and slightly thickened. Remove from heat and stir in vanilla.
6. Serve: Cut warm pudding into squares and spoon warm vanilla sauce over each serving.

Notes

For best texture, use sturdy day‑old bread. If fresh, toast cubes 10 minutes at 350°F before assembling. Add toasted pecans, a splash of bourbon in the sauce, or orange zest for a festive twist.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 420
• Sugar: 35
• Sodium: 280
• Fat: 22
• Saturated Fat: 12
• Carbohydrates: 50
• Protein: 8
• Cholesterol: 110