Old-Fashioned Bread Pudding with Vanilla Sauce Like Grandma Made
Old-Fashioned Bread Pudding with Vanilla Sauce Like Grandma Made
Introduction
Some desserts don’t need reinvention, filters, or fancy plating. They just need a spoon and a little silence so you can enjoy them properly. Old-Fashioned Bread Pudding with Vanilla Sauce is one of those desserts. It belongs to a time when nothing went to waste, when day-old bread was transformed into something comforting, and when kitchens smelled like warm milk, butter, and nutmeg on quiet evenings.
This recipe feels like it came straight from a handwritten card tucked inside a recipe box that’s seen decades of use. Bread pudding has always been about simplicity and care, taking basic pantry staples and turning them into something rich and satisfying. The raisins soften into little bursts of sweetness, the custard bakes into a tender, spoonable texture, and the vanilla sauce brings everything together in a way that feels indulgent without being overwhelming.
What makes this dessert special isn’t just how it tastes, but how it makes people feel. It’s the kind of dish that shows up at family dinners, church potlucks, or cold nights when everyone wants something warm and familiar. It’s forgiving, adaptable, and deeply comforting. No matter how many desserts come and go, this one sticks around because it works.
If you’re craving something cozy, nostalgic, and quietly satisfying, this bread pudding delivers exactly that. No drama. No trends. Just a classic dessert that’s earned its place on the table.
Old-Fashioned Bread Pudding with Vanilla Sauce
Ingredients
Old-Fashioned Bread Pudding with Vanilla Sauce 😍
Ingredients
4 cups (8 slices) cubed white bread
1/2 cup raisins
2 cups milk
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg
Sauce Ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla
Directions
How To Make Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes).
Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan.Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
Helpful Tips and Easy Variations
This bread pudding is wonderfully forgiving, which is part of its charm. Slightly stale bread actually works best because it absorbs the custard without becoming mushy. If your bread is fresh, letting it sit out for a few hours before using helps.
Raisins are traditional, but they’re not mandatory. Chopped dates, dried cranberries, or even small apple pieces can work if you want a change. Nutmeg provides that classic warmth, but cinnamon can be added alongside it if you prefer a spiced version.
When making the vanilla sauce, stir regularly and keep an eye on it. It thickens quickly once it reaches a boil, and you want it smooth, not scorched. Adding the vanilla after removing from heat keeps the flavor bright.
How and When to Serve It
This bread pudding is best served warm, generously topped with vanilla sauce. It works beautifully as a dessert after a simple dinner, but it’s also perfectly acceptable as a cozy weekend treat or holiday addition.
Serve it straight from the casserole dish for that old-school, family-style feel. A scoop of vanilla ice cream on the side turns it into something extra special, especially when the warm sauce melts into it.
Storage and Make-Ahead Tips
Leftover bread pudding can be covered and stored in the refrigerator for up to three days. Reheat individual portions in the microwave or oven until warmed through.
The vanilla sauce can be stored separately in an airtight container in the refrigerator for up to four days. Gently reheat it on the stove or in short microwave intervals, stirring until smooth.
Bread pudding can also be baked ahead and reheated before serving, making it a great option for gatherings.
Frequently Asked Questions
Can I use a different type of bread?
Yes. Brioche, challah, or even sandwich bread all work well, as long as it’s slightly dry.
Does this bread pudding turn out very sweet?
It’s pleasantly sweet without being overpowering, especially balanced by the vanilla sauce.
Can I make this without raisins?
Absolutely. You can leave them out or replace them with another mix-in you enjoy.
How do I know when it’s done baking?
The center should be set and no longer liquid, with a lightly golden top.
