There’s something magical about Grandma’s Old-Fashioned Bread Pudding —a comforting, nostalgic dessert that transforms simple ingredients into pure bliss. This classic recipe combines buttery bread, creamy custard, and warm spices, all baked to golden perfection. Topped with a luscious homemade Vanilla Sauce , it’s the ultimate treat for cozy family dinners, holiday gatherings, or just because. Let’s bring a taste of nostalgia to your kitchen!
Why You’ll Love This Recipe
Comfort in Every Bite: Soft, custardy bread pudding with a hint of cinnamon and nutmeg is like a warm hug in dessert form.
Budget-Friendly: Made with pantry staples like stale bread, eggs, milk, and sugar—perfect for using up leftovers.
Customizable: Add raisins, chocolate chips, or nuts for extra texture and flavor.
Perfect Pairing: The rich, sweet vanilla sauce takes this dessert to the next level.
Ingredients You’ll Need
For the Bread Pudding:
6 cups cubed stale bread (French bread, brioche, or challah work best)
2 cups whole milk
3 large eggs
¾ cup granulated sugar
½ cup unsalted butter, melted
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of salt
Optional: ½ cup raisins, dried cranberries, or chocolate chips
For the Vanilla Sauce:
½ cup granulated sugar
½ cup heavy cream
¼ cup unsalted butter
1 tsp vanilla extract
Pinch of salt
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
If your bread isn’t stale, cube it and let it sit out for 15–20 minutes to dry slightly. This helps it absorb the custard better.
2. Make the Custard Mixture
In a large mixing bowl, whisk together the milk, eggs, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until smooth.
Add the cubed bread to the custard mixture and gently stir to coat. Let the bread soak for 10–15 minutes, pressing down occasionally to ensure even absorption.
If using mix-ins like raisins or chocolate chips, fold them in after soaking.
3. Assemble and Bake
Transfer the soaked bread mixture to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean).
4. Make the Vanilla Sauce
While the bread pudding bakes, prepare the vanilla sauce. In a small saucepan over medium heat, combine the sugar, heavy cream, butter, and salt.
Stir continuously until the butter melts and the mixture is smooth and slightly thickened (about 5 minutes).
Remove from heat and stir in the vanilla extract. Set aside to cool slightly before serving.
5. Serve and Enjoy
Slice the bread pudding into squares and drizzle generously with warm vanilla sauce.
Serve warm or at room temperature for a truly indulgent experience.
Serving Suggestions
Top with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent touch.
Sprinkle with powdered sugar or a dash of cinnamon for presentation flair.
Pair with a hot cup of coffee, tea, or spiced cider for a cozy dessert moment.
Pro Tips for Success
Use Stale Bread: Stale bread absorbs the custard better without becoming soggy. If you don’t have stale bread, toast the cubes in the oven for 5–10 minutes.
Don’t Skip the Soak: Allowing the bread to soak ensures every bite is moist and flavorful.
Make Ahead: Assemble the bread pudding the night before, cover, and refrigerate. Bake it the next day for effortless entertaining.
Double the Sauce: The vanilla sauce is so delicious, you might want extra for drizzling or dipping!
Final Thoughts
This Old-Fashioned Bread Pudding with Vanilla Sauce is the epitome of comfort food—simple, satisfying, and oh-so-delicious. With its buttery texture, warm spices, and creamy sauce, it’s a dessert that feels like home. Whether you’re making it for a special occasion or just to brighten an ordinary day, this recipe is sure to become a family favorite.
So grab your stale bread, whip up that custard, and bake your way to dessert heaven. One bite of this golden, gooey goodness, and you’ll understand why Grandma’s recipes never go out of style. 🍞