Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

This old-fashioned bread pudding with vanilla sauce is my favorite way to turn humble ingredients into something warm, comforting, and downright irresistible. Cubes of soft white bread are soaked in a rich spiced custard, dotted with sweet raisins, and baked until golden. I finish it off with a silky, buttery vanilla sauce that makes every bite feel like a hug from Grandma.

Why You’ll Love This Recipe

• Classic comfort food with nostalgic charm
• A clever way to use up stale bread
• Rich vanilla sauce makes it extra indulgent
• Customizable with add-ins like nuts or chocolate
• Easy prep with pantry staples

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Bread Pudding

• 3½ cups white bread, cubed (slightly stale is best)
• 1½ cups whole milk
• ½ cup evaporated milk
• 3 tablespoons sweetened condensed milk
• 2 large eggs (room temperature)
• ½ cup raisins
• ⅓ cup granulated sugar
• ⅓ cup unsalted butter (plus 3 tablespoons for topping)
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract

For the Vanilla Sauce

• ⅔ cup heavy whipping cream
• ⅓ cup unsalted butter
• ½ cup confectioners’ sugar
• 2 tablespoons sweetened condensed milk
• 1 tablespoon vanilla extract

Directions

Step 1: Prepare the Bread Pudding Base
I start by preheating the oven to 350°F (175°C). Then, in a large bowl, I combine cubed white bread and raisins.

In a saucepan, I heat the whole milk with the granulated sugar until the sugar dissolves. Once I remove it from heat, I stir in ⅓ cup of butter until it melts. I pour this mixture over the bread and raisins and let it soak for about 10 minutes so the bread can absorb the flavors.

Step 2: Make the Custard
In another bowl, I whisk together the evaporated milk, sweetened condensed milk, eggs, nutmeg, cinnamon, and vanilla until smooth. I pour this custard over the soaked bread and gently stir everything together.

Step 3: Bake the Pudding
I grease a 9×11-inch baking dish and pour in the pudding mixture. Then I dot the top with small pieces of the remaining 3 tablespoons of butter. I bake it for 35 to 45 minutes, or until it’s golden and the center is just set.

Step 4: Prepare the Vanilla Sauce
While the pudding bakes, I make the vanilla sauce. I combine the cream, butter, confectioners’ sugar, and sweetened condensed milk in a saucepan over medium heat, stirring constantly. After about 8 minutes, when the sauce thickens slightly, I remove it from the heat and stir in the vanilla.

Step 5: Serve
I like to serve the pudding warm with the vanilla sauce poured generously on top. For an extra special treat, I’ll add a scoop of vanilla ice cream.

Servings and Timing

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

• Swap raisins: I’ve made it with dried cranberries, chopped dates, or chocolate chips instead.
• Add crunch: Walnuts or pecans bring a nice texture contrast.
• Go savory: Omit sugar and spices, and add cheese, herbs, and sautéed vegetables.
• Fruit toppings: I sometimes top mine with caramelized bananas or berries.
• Spice twist: A pinch of cardamom or cloves changes up the flavor beautifully.

Storage/Reheating

Refrigerator: I store leftovers in a covered dish for up to 3 days.
Reheating: I reheat in the oven or microwave until warm.
Sauce Storage: I refrigerate leftover sauce separately and gently reheat before serving.
Freezing: I don’t recommend freezing—custard texture tends to break down.

FAQs

Can I use whole wheat or gluten-free bread?

Yes, I’ve made this with both. Just be aware that they absorb liquid differently, so soaking time may vary.

Can I make it ahead?

Definitely. I assemble it the night before and bake it fresh the next day. The flavors deepen overnight.

What if I don’t have evaporated milk?

You can use an equal amount of whole milk or half-and-half. It’ll still turn out rich and creamy.

Why does my bread pudding come out soggy?

It’s usually from using too much liquid or not enough soaking time. I always use slightly stale bread and let it sit to absorb before baking.

Is the vanilla sauce necessary?

I think it makes the dish! But if you’re short on time, a drizzle of maple syrup or cream also works nicely.

Conclusion

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is the kind of dessert that warms me from the inside out. It’s simple, classic, and so satisfying. I love how it transforms everyday ingredients into something special. Whether I’m making it for a holiday, a family dinner, or just to use up extra bread, it always delivers that perfect blend of comfort and sweetness.

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