🍞 Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce 🍮

Some desserts don’t just taste good—they tell a story. Bread pudding is one of those timeless recipes that feels like a warm hug from the past. It’s the kind of dessert that reminds you of slow Sundays, cozy kitchens, and the way grandmas have always known how to turn simple ingredients into something unforgettable.

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is the perfect example of comfort in a baking dish. Made with soft cubes of bread soaked in a sweet, vanilla-scented custard, baked until golden around the edges and soft in the middle, then finished with a warm, silky vanilla sauce poured over the top—it’s pure nostalgia in every bite.

This is the kind of dessert that uses what you already have in the kitchen: day-old bread, milk, eggs, sugar, and a few pantry staples. Yet, when everything comes together—the creamy custard, the tender bread, the whisper of cinnamon and nutmeg, and that rich vanilla sauce—it tastes like something incredibly special.

Whether you’re making this for a family dinner, a holiday gathering, or simply as a way to use up leftover bread, this recipe brings back the magic of old-fashioned home baking. It’s simple, unfussy, and absolutely soul-soothing.

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Core Ingredients for Making the Recipe

To prepare this cozy, nostalgic bread pudding, you’ll need just a handful of simple ingredients that might already be sitting in your pantry and fridge. Here’s what you’ll need to recreate Grandma’s classic dessert.

For the Bread Pudding

• 3½ cups white bread, cubed
  (Day-old or slightly stale bread works best; you can use sandwich bread, French bread, or brioche.)
• 1½ cups whole milk
• ½ cup evaporated milk
• ½ cup granulated sugar
• ¼ cup brown sugar, lightly packed
• 3 large eggs
• 3 tablespoons unsalted butter, melted and slightly cooled
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup raisins or sultanas (optional but traditional)
• Zest of ½ lemon or orange (optional, for a bright flavor note)

For the Warm Vanilla Sauce

• 1 cup whole milk
• ½ cup heavy cream
• ½ cup granulated sugar
• 2 tablespoons unsalted butter
• 1½ tablespoons cornstarch
• 2–3 tablespoons water (to dissolve cornstarch)
• 2 teaspoons vanilla extract
• Pinch of salt

You can adjust the sweetness or richness slightly to match your taste, but this combination creates a perfectly balanced, creamy bread pudding with a luscious vanilla sauce that feels straight out of Grandma’s kitchen.

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Step-by-Step

Guide to Making the Recipe

This recipe is wonderfully simple and forgiving. The bread pudding comes together in just a few easy steps, and the vanilla sauce is made on the stovetop in minutes. Here’s how to bring it all together.

1. Prepare the Bread and the Baking Dish

Preheat your oven to 350°F (175°C).
Lightly grease an 8×8 inch (20×20 cm) baking dish or a similar medium-sized casserole dish with butter or nonstick spray. This helps prevent sticking and adds a little extra richness to the edges.

Place the cubed bread into the prepared dish. If your bread is very fresh and soft, you can spread the cubes out on a tray and let them sit for 10–15 minutes to dry slightly. Slightly stale bread absorbs the custard better.

If you’re using raisins or sultanas, sprinkle them evenly over the bread cubes so every scoop of pudding later will have little bursts of sweetness.

2. Make the Custard Mixture

In a large mixing bowl, whisk together the whole milk and evaporated milk until combined.
Add the granulated sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the sugars are mostly dissolved and the mixture looks smooth and uniform.

Add the eggs one at a time, whisking well after each addition. You want a silky, well-blended custard mixture without streaks of egg.

If you’re using citrus zest, gently whisk it in at this stage. It adds a lovely brightness that lifts the richness of the pudding.

3. Soak the Bread

Slowly pour the custard mixture evenly over the bread cubes in the baking dish, making sure to cover as much of the bread as possible.
Use the back of a spoon or your clean hands to gently press the bread down, helping it soak up the custard. Don’t mash it—just encourage the bread to drink in that luscious mixture.

Let the bread pudding sit at room temperature for 10–15 minutes. This soaking time is key: it allows the bread to fully absorb the flavors and creates a tender, custardy texture after baking.

If some pieces of bread poke above the custard, that’s okay. They will toast slightly in the oven, adding a nice contrast of textures.

4. Bake the Bread Pudding

Once the bread has soaked, place the baking dish into your preheated oven.
Bake for 35–45 minutes, or until:

• The edges are golden brown,
• The top looks puffed and lightly set, and
• A knife inserted near the center comes out mostly clean (a slight wobble is okay; it will continue to set as it cools).

If the top is browning too quickly while the center is still very soft, you can loosely cover the dish with foil during the last 10–15 minutes of baking.

Remove the bread pudding from the oven and allow it to cool slightly while you prepare the vanilla sauce. It’s best served warm—but not scorching hot.

5. Make the Warm Vanilla Sauce

In a small bowl or cup, stir together the cornstarch and water until smooth. This slurry will help thicken your sauce without lumps.

In a medium saucepan, combine the milk, heavy cream, sugar, butter, and salt. Place the pan over medium heat, stirring occasionally, until the mixture is warm and the sugar has dissolved, but not boiling.

Once the mixture is steaming, slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce begins to thicken and coat the back of a spoon. This usually takes 3–5 minutes.

Remove the saucepan from the heat and stir in the vanilla extract. Taste and adjust: add a touch more vanilla or a tiny pinch of salt if needed to balance the sweetness.

If the sauce seems too thick, you can thin it with a splash of milk. If it’s too thin, return it to low heat and cook for another minute or two, stirring often.

6. Serve with Love

To serve, scoop a generous portion of warm bread pudding into a bowl or onto a dessert plate. Spoon warm vanilla sauce over the top, letting it soak into the nooks and crannies of the pudding.

You can garnish with a sprinkle of cinnamon, a few extra raisins, or even a small dollop of whipped cream or a scoop of vanilla ice cream if you want to take this old-fashioned dessert to the next level.

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Flavor Variations and Creative Twists

One of the best things about bread pudding is how customizable it is. Once you master the basic version, you can have fun adding different flavors, mix-ins, and toppings to suit the season or your mood.

1. Classic Raisin & Cinnamon Bread Pudding

Stick with tradition by keeping the raisins and warm spices. You can soak the raisins in a bit of warm milk, vanilla, or even a splash of rum before adding them to the bread. This makes them plumper and gives them a deeper flavor.

2. Chocolate Chip Bread Pudding

For a more indulgent twist, fold in ½–¾ cup of chocolate chips instead of raisins—or use both for a fun combination. Semi-sweet or dark chocolate works especially well and pairs beautifully with the vanilla sauce.

3. Apple or Pear Bread Pudding

For a fruity variation, add 1–2 cups of finely chopped apples or pears to the bread mixture. Choose firm varieties that hold their shape when baked. A bit of extra cinnamon and a pinch of allspice or cloves will give it a cozy, autumn feel.

4. Nutty Crunch

Stir in ½ cup of chopped nuts like pecans, walnuts, or almonds for texture. You can sprinkle some on top before baking to create a slightly crunchy, toasty layer that contrasts with the soft custard underneath.

5. Spiced Holiday Bread Pudding

Add warm spices like cardamom, nutmeg, ginger, or allspice for a holiday-inspired twist. You can also use leftover holiday bread like brioche, challah, or even panettone for a richer, more aromatic pudding.

6. Citrus & Berry Version

For a lighter, brighter variation, incorporate fresh or frozen berries (blueberries, raspberries, or mixed berries) and a bit more citrus zest. The tartness of the fruit balances the sweetness of the custard and sauce beautifully.

7. Caramel or Butterscotch Sauce Instead of Vanilla

If you want something different from vanilla sauce, you can drizzle the bread pudding with caramel or butterscotch sauce. These deeper, buttery flavors complement the custard and turn the dessert into something rich and luxurious.

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How to Serve

Grandma’s bread pudding is versatile and can fit into almost any occasion—from a simple weeknight dessert to a festive centerpiece.

Warm and Cozy

The most classic way to enjoy bread pudding is warm, freshly baked, with the vanilla sauce gently heated and poured over the top. The bread is tender, the custard is silky, and the sauce pools around the edges for a spoon-worthy treat.

Pair it with:

• A mug of coffee or tea
• Hot chocolate in winter
• Spiced chai or a latte for an extra cozy touch

With Ice Cream or Whipped Cream

If you want to make the dessert even more indulgent, serve each portion with:

• A scoop of vanilla or cinnamon ice cream, or
• A generous spoonful of softly whipped cream

The contrast between warm pudding and cold ice cream is a dream—creamy, melty, and absolutely irresistible.

Brunch or Breakfast Style

Bread pudding also makes a fantastic brunch dish. Serve smaller portions alongside fresh fruit, yogurt, and coffee. Because it’s made from bread, milk, and eggs, it can easily pass as a sweet breakfast casserole.

You can lighten the sweetness slightly for breakfast by reducing the sugar in the custard and using a smaller amount of sauce.

Chilled for Later

Bread pudding can also be enjoyed cold or at room temperature. When chilled, the texture becomes more compact and sliceable, and the flavors deepen. You can drizzle cold vanilla sauce over the top or gently reheat both pudding and sauce before serving.

This makes it perfect for potlucks, buffets, or make-ahead desserts.

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Tips & Variations

To get the very best results from your bread pudding, a few small details make a big difference.

Choose the Right Bread

• Day-old bread is best. Slightly stale bread soaks up the custard without becoming mushy.
• You can use regular white sandwich bread, but brioche or challah will give you a richer, more luxurious texture.
• If your bread is very fresh, cube it and let it sit out for 20–30 minutes or bake the cubes at a low temperature (around 275°F / 135°C) for 10–15 minutes to dry them slightly.

Don’t Rush the Soaking

Allowing the bread to sit in the custard mixture before baking is key. The 10–15 minute rest lets the custard penetrate the bread cubes, creating that creamy interior that makes bread pudding so special.

Balance the Spices

Cinnamon and nutmeg are classic, but they can overpower the dessert if overused. Stick to about 1 teaspoon cinnamon and ¼ teaspoon nutmeg to keep the flavors warm and comforting without being harsh.

Custard Doneness

You want the custard to be set but still soft. Overbaking can make the pudding dry. Look for:

• Golden edges
• A lightly puffed top
• A slight wobble in the center when you gently shake the dish

Once removed from the oven, the residual heat will continue to set the pudding as it cools.

Vanilla Sauce Consistency

The sauce should be smooth, pourable, and slightly thick—similar to warm thin custard or melted ice cream.

If it becomes too thick, whisk in a splash of warm milk to loosen it. If it’s too thin, return it to low heat and cook, stirring, until it thickens to your liking.

Make-Ahead Tips

You can assemble the bread pudding earlier in the day, cover it, and let it sit in the refrigerator for a few hours before baking. This allows for even more soaking time. Just remove it from the fridge and let it sit at room temperature for about 15–20 minutes before baking to ensure even cooking.

You can also make the vanilla sauce ahead, store it in the fridge, then gently reheat it over low heat, adding a splash of milk if needed, before serving.

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Final Thoughts

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is one of those desserts that reminds us why simple recipes can be the most memorable. It doesn’t rely on fancy ingredients or complicated techniques. Instead, it transforms basic kitchen staples into something warm, soothing, and deeply satisfying.

With every bite, you taste the soft custard-soaked bread, the hint of cinnamon and nutmeg, the occasional pop of raisin or chocolate chip, and the rich sweetness of the vanilla sauce. It’s nostalgic and homely in the best possible way—the kind of dessert that makes people linger at the table just a little longer.

This is the recipe you turn to when you want to:

• Use up leftover bread
• Make something special without spending hours in the kitchen
• Bring a comforting dessert to a family gathering
• Recreate a cozy, old-fashioned flavor from childhood

Bread pudding may be humble, but it has a way of stealing the spotlight. Once you try this version, it just might become a permanent part of your dessert rotation—one of those recipes you revisit whenever you’re craving warmth, comfort, and a taste of home.

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FAQ

Can I use different types of bread for this recipe?

Yes, you can. While simple white bread works beautifully, you can also use brioche, challah, French bread, or even leftover dinner rolls. Richer breads like brioche will give you a more decadent texture. Just avoid strongly flavored breads like garlic or herb loaves.

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Can I make this bread pudding without raisins?

Absolutely. Raisins are traditional, but they’re completely optional. You can leave them out or replace them with chocolate chips, dried cranberries, chopped dates, or nuts. Customize it to match your taste or what you have on hand.

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Can I make this recipe ahead of time?

Yes. You can:

• Assemble the pudding ahead and refrigerate it for a few hours before baking.
• Bake it in advance, then reheat individual portions in the microwave or warm the entire dish in the oven, covered with foil.

The vanilla sauce can also be made ahead and stored in the fridge, then reheated gently before serving.

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How should I store leftovers?

Allow the bread pudding to cool completely, then cover the dish tightly or transfer leftovers to an airtight container. Store it in the refrigerator for up to 3–4 days.

The vanilla sauce should be kept in a separate container in the fridge and used within 3–4 days as well.

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Can I freeze bread pudding?

Yes. Bread pudding freezes surprisingly well. Once cooled, cut it into portions and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep in the freezer for up to 2–3 months.

To serve, thaw in the refrigerator overnight and reheat in the oven or microwave until warm. Make a fresh batch of vanilla sauce or reheat previously frozen sauce gently, adding a bit of milk if needed.

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Can I reduce the sugar in this recipe?

You can adjust the sugar to suit your taste. Reducing the sugar slightly in the custard won’t drastically affect the texture, though the pudding will be less sweet.

If you prefer a more subtle sweetness, you can:

• Use less sugar in the custard, or
• Make a half batch of vanilla sauce, or
• Drizzle sauce lightly instead of generously

This way, you still enjoy the creamy, comforting texture of the pudding without it being overly sweet.

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