Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Nothing brings back childhood memories like the comforting taste of Grandma’s old-fashioned bread pudding. This classic dessert is made with simple ingredients, creating a rich, custardy dish that is perfect for any occasion. The addition of a warm, homemade vanilla sauce takes it to the next level, making every bite pure nostalgia.

Ingredients

For the Bread Pudding:

• 6 cups stale bread (cubed)
• 2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins (optional)
• 2 tablespoons melted butter

For the Vanilla Sauce:

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Instructions

For the Bread Pudding:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Place the cubed bread in a large mixing bowl.
3. In a separate bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.
4. Pour the mixture over the bread cubes, ensuring all pieces are soaked. Let sit for about 10 minutes to absorb.
5. Fold in raisins if using, then pour the mixture into the prepared baking dish. Drizzle melted butter over the top.
6. Bake for 45-50 minutes, or until the top is golden brown and a knife inserted comes out clean.

For the Vanilla Sauce:

1. In a saucepan over medium heat, melt the butter.
2. Stir in the sugar and heavy cream, whisking until the mixture thickens (about 5 minutes).
3. Remove from heat and stir in the vanilla extract.
4. Drizzle over the warm bread pudding before serving.

FAQs

Can I use different types of bread?
Yes! While white bread is common, brioche, challah, or even croissants work well for a richer pudding.

Do I have to use raisins?
Not at all. If you’re not a fan of raisins, feel free to omit them or replace them with chocolate chips or nuts.

How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.

Notes & More

• If you prefer a boozy twist, add a splash of bourbon to the vanilla sauce.
• Stale bread works best as it absorbs the custard mixture more effectively.
• For an extra crunch, sprinkle some chopped pecans or walnuts on top before baking.

Grandma’s old-fashioned bread pudding is the ultimate comfort dessert, bringing warmth and joy with every bite. Whether enjoyed fresh out of the oven or reheated the next day, it remains a timeless classic. Try this recipe and relive the sweet, nostalgic flavors of homemade goodness!

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