There are few things more comforting than a warm dish of bread pudding straight from the oven. It’s one of those timeless desserts that speaks to generations past—simple ingredients, lovingly prepared, and absolutely soul-satisfying. This Old Fashioned Bread Pudding with Vanilla Sauce is the same one my grandma used to make when the weather turned cool and the house needed that extra bit of coziness.
As a child, I remember watching her tear day-old bread into a big bowl, whisk eggs in her old ceramic dish, and simmer a sweet sauce on the stove. The scent of cinnamon, nutmeg, and warm vanilla would fill the house. And when it was finally ready? Every spoonful felt like a hug. This version keeps all those traditional flavors intact, with just the right balance of texture, sweetness, and a creamy vanilla drizzle that brings it all together.
Why You’ll Love This Recipe
If you’re looking for a dessert that’s rich in flavor and steeped in nostalgia, this is it. It’s budget-friendly, uses basic pantry staples, and doesn’t require any fancy equipment.
- Classic flavor with comforting spices
- Perfectly soft with golden crusty edges
- Easy to make and great for using leftover bread
- Vanilla sauce makes it extra indulgent
- Ideal for holidays, brunches, or cozy evenings at home
This is more than a dessert—it’s a memory in the making.
Ingredients
For the Bread Pudding:
- 3½ cups white bread, cubed (preferably slightly stale)
- 1½ cups whole milk
- ½ cup evaporated milk
- 3 tbsp condensed milk
- 2 eggs, at room temperature
- ½ cup raisins
- ⅓ cup + 3 tbsp butter, at room temperature
- ⅓ cup granulated sugar
- ½ tsp nutmeg, powdered
- ½ tsp cinnamon, powdered
- 1 tsp vanilla extract
For the Vanilla Sauce:
- ⅔ cup heavy whipping cream
- ⅓ cup butter, at room temperature
- ½ cup confectioners’ sugar
- 2 tbsp condensed milk
- 1 tbsp vanilla extract
Kitchen Tools You’ll Need
- Large mixing bowl
- Saucepan (for milk mixture and sauce)
- 9×11-inch casserole dish
- Whisk and spatula
- Measuring cups and spoons
- Oven
How to Make Old Fashioned Bread Pudding with Vanilla Sauce
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease a 9×11 casserole dish with butter or non-stick spray and set aside.
Step 2: Combine the Bread and Raisins
In a large mixing bowl, toss the cubed white bread with the raisins. Let them sit while you prepare the milk mixture.
Step 3: Make the Milk Base
In a saucepan, combine the whole milk and granulated sugar. Heat over low to medium heat until the sugar is dissolved. Remove from heat and add in ⅓ cup butter. Stir until fully melted.
Step 4: Soak the Bread
Pour the warm milk mixture over the bread and raisins. Let it soak for 8–10 minutes, allowing the bread to absorb the liquid and soften.
Step 5: Mix the Egg Custard
In a separate bowl, whisk together the eggs, condensed milk, evaporated milk, nutmeg, cinnamon, and vanilla. This adds richness and that classic custardy texture.
Step 6: Combine and Transfer
Gently fold the egg mixture into the soaked bread mixture until everything is well coated. Pour into the prepared baking dish.
Step 7: Add Butter and Bake
Cut the remaining 3 tbsp of butter into small pieces and scatter them on top of the pudding. Bake for 35 to 45 minutes or until the top is golden and a crust forms.
Step 8: Prepare the Vanilla Sauce
While the pudding bakes, prepare the sauce. In a clean saucepan, combine the cream, butter, confectioners’ sugar, and condensed milk. Heat on low to medium, stirring constantly until thickened (about 8 minutes). Remove from heat and stir in vanilla.
Step 9: Serve Warm
Scoop generous servings of the warm bread pudding onto plates and drizzle with the vanilla sauce. Serve immediately and enjoy!
Recipe Tips and Variations
- Use Brioche or Challah: For a richer texture and flavor, use day-old brioche or challah bread.
- No Raisins? Try dried cranberries, chopped dates, or chocolate chips instead.
- Add Nuts: Chopped pecans or walnuts add a satisfying crunch.
- Spice It Up: Add a dash of allspice or cardamom for extra warmth.
- Make Ahead: The pudding can be made a day in advance and reheated before serving. The sauce can also be stored and warmed just before serving.
Serving Suggestions
This bread pudding is heavenly on its own, but here are some serving ideas to elevate it:
- Serve with whipped cream or a scoop of vanilla ice cream
- Drizzle with caramel or bourbon sauce for variation
- Pair with fresh berries for a tart contrast
- Enjoy with coffee or chai for a cozy dessert moment
Perfect for holidays, brunch gatherings, or when you’re craving something warm and homey.
How to Store and Reheat
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Bread pudding freezes well. Let it cool completely, then wrap individual portions and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating:
Warm in the oven at 325°F until heated through, or microwave individual servings for 60–90 seconds. Reheat the sauce on the stovetop over low heat.
Final Thoughts
Grandma’s Old Fashioned Bread Pudding is more than just a dessert—it’s a celebration of simplicity, tradition, and comfort. With warm spices, sweet raisins, and that luxurious vanilla sauce, it’s the kind of dish that turns any evening into something special.
Whether you’re bringing it to a holiday potluck or curling up with a cozy bowl on a quiet night, this recipe never disappoints. And with its make-ahead ease and crowd-pleasing flavor, it just might become a tradition in your home too.
Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce
Ingredients
For the Bread Pudding:
- 3½ cups white bread cubed (preferably slightly stale)
- 1½ cups whole milk
- ½ cup evaporated milk
- 3 tbsp condensed milk
- 2 eggs at room temperature
- ½ cup raisins
- ⅓ cup + 3 tbsp butter at room temperature
- ⅓ cup granulated sugar
- ½ tsp nutmeg powdered
- ½ tsp cinnamon powdered
- 1 tsp vanilla extract
For the Vanilla Sauce:
- ⅔ cup heavy whipping cream
- ⅓ cup butter at room temperature
- ½ cup confectioners’ sugar
- 2 tbsp condensed milk
- 1 tbsp vanilla extract
Instructions
Step 1: Preheat the Oven
- Set your oven to 350°F (175°C). Grease a 9×11 casserole dish with butter or non-stick spray and set aside.
Step 2: Combine the Bread and Raisins
- In a large mixing bowl, toss the cubed white bread with the raisins. Let them sit while you prepare the milk mixture.
Step 3: Make the Milk Base
- In a saucepan, combine the whole milk and granulated sugar. Heat over low to medium heat until the sugar is dissolved. Remove from heat and add in ⅓ cup butter. Stir until fully melted.
Step 4: Soak the Bread
- Pour the warm milk mixture over the bread and raisins. Let it soak for 8–10 minutes, allowing the bread to absorb the liquid and soften.
Step 5: Mix the Egg Custard
- In a separate bowl, whisk together the eggs, condensed milk, evaporated milk, nutmeg, cinnamon, and vanilla. This adds richness and that classic custardy texture.
Step 6: Combine and Transfer
- Gently fold the egg mixture into the soaked bread mixture until everything is well coated. Pour into the prepared baking dish.
Step 7: Add Butter and Bake
- Cut the remaining 3 tbsp of butter into small pieces and scatter them on top of the pudding. Bake for 35 to 45 minutes or until the top is golden and a crust forms.
Step 8: Prepare the Vanilla Sauce
- While the pudding bakes, prepare the sauce. In a clean saucepan, combine the cream, butter, confectioners’ sugar, and condensed milk. Heat on low to medium, stirring constantly until thickened (about 8 minutes). Remove from heat and stir in vanilla.
Step 9: Serve Warm
- Scoop generous servings of the warm bread pudding onto plates and drizzle with the vanilla sauce. Serve immediately and enjoy!
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