Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

There’s something deeply comforting about a warm bowl of bread pudding, especially when it’s topped with a silky vanilla sauce. Grandma’s Old-Fashioned Bread Pudding is one of those timeless desserts that never go out of style. Made with simple ingredients like cubed white bread, eggs, milk, raisins, and warm spices, it transforms everyday pantry staples into a nostalgic, crowd-pleasing treat. It’s my favorite way to use up stale bread and bring a little old-school charm to the dessert table.

Why You’ll Love This Recipe

• Rich and custardy: The perfect texture — moist inside with a golden, buttery top.
• Warm spices: Nutmeg and cinnamon add cozy, nostalgic flavor.
• That vanilla sauce: Velvety and sweet, it brings the whole dessert together.
• Practical: Great way to use stale bread without waste.
• Versatile: Simple to customize with nuts, fruits, or even a savory twist.

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
• 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

1. Prepare the Bread Pudding Base

I start by preheating the oven to 350°F (175°C). Then I combine the cubed bread and raisins in a large bowl.

In a saucepan, I heat the whole milk and granulated sugar until the sugar dissolves. After removing it from the heat, I stir in ⅓ cup of butter until melted, then pour it over the bread and raisins. I let this soak for about 10 minutes so the bread absorbs the flavor.

2. Make the Custard

In a separate bowl, I whisk together the evaporated milk, sweetened condensed milk, eggs, nutmeg, cinnamon, and vanilla extract. Then I pour this custard into the soaked bread mixture and gently stir everything together.

3. Bake

I grease a 9×11-inch baking dish and pour in the pudding mixture. Then I dot the top with the remaining 3 tablespoons of butter and bake for 35 to 45 minutes, until golden brown and mostly set in the center.

4. Make the Vanilla Sauce

While the pudding bakes, I combine heavy cream, butter, powdered sugar, and condensed milk in a saucepan over medium heat. I cook it for about 8 minutes, stirring constantly, until slightly thickened. Once I take it off the heat, I stir in the vanilla extract.

5. Serve

I like to serve this warm with the vanilla sauce poured generously over the top. For a real treat, I’ll sometimes add a scoop of vanilla ice cream.

Servings and Timing

Servings: 6
Prep time: 15 minutes
Cook time: 35–45 minutes
Total time: About 1 hour

Variations

• Nuts: I sometimes stir in chopped walnuts or pecans for crunch.
• Swap the raisins: Dried cranberries, chopped dates, or even mini chocolate chips work great.
• Fruity twist: I’ve topped this with fresh berries or caramelized apples — delicious.
• Savory version: Skip the sugar and spices, and mix in cheese, herbs, and sautéed onions.
• Extra spice: Cloves or allspice add more depth if I want something a little different.

Storage/Reheating

Fridge: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: I reheat individual portions in the microwave or warm the whole dish in a 300°F oven until heated through.
Sauce: I keep the vanilla sauce in a separate jar in the fridge and reheat it gently on the stove.
Freezer: I don’t recommend freezing — the custard texture changes too much.

FAQs

What kind of bread works best?

I use slightly stale white bread because it absorbs the custard without getting too mushy. Brioche or challah also work beautifully.

Can I prep this in advance?

Absolutely. I often assemble the pudding the night before and refrigerate it. I just pop it in the oven the next day when I’m ready to bake.

Is it okay to skip the vanilla sauce?

You can, but I wouldn’t! It really brings the whole dessert together. That said, a scoop of ice cream or a drizzle of caramel would still be delicious.

Can I use non-dairy milk?

Yes, I’ve made this with almond and oat milk. The flavor changes slightly, but it still works well.

Can I make it gluten-free?

Yes, I’ve had good results using gluten-free sandwich bread. Just make sure it’s sturdy enough to hold up to soaking.

Conclusion

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is one of those desserts that never loses its charm. It’s warm, rich, and full of comforting flavor, from the spiced custard to the creamy vanilla topping. Every bite brings back memories of cozy kitchens and holiday dinners. If I’m ever in doubt about what dessert to make, this one never fails. Give it a try — it might just become a family tradition in your kitchen too.

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