Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

There’s nothing quite as comforting as the warm, creamy aroma of a freshly baked bread pudding wafting through the house. Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a cherished family recipe passed down through generations—a dessert that speaks of love, tradition, and simple ingredients transformed into something extraordinary. This nostalgic treat brings together humble pantry staples to create a rich, custardy delight drenched in silky homemade vanilla sauce. Whether served at holiday gatherings or as a cozy weeknight indulgence, this bread pudding never fails to bring smiles and satisfied sighs.

The History

Bread pudding has deep roots stretching back centuries, originating as a practical way for frugal households to use up stale or leftover bread. The dish dates as far back as medieval England, where it was known as “poor man’s pudding” due to its economical nature. Early versions were often boiled rather than baked and sweetened with honey or dried fruits. As cooking techniques evolved, so did the recipe—eventually making its way into American kitchens during colonial times.

In Southern homes, particularly in the American South, bread pudding became a beloved dessert staple, enriched with eggs, milk, sugar, and spices. It was commonly flavored with cinnamon, nutmeg, and raisins, then baked until golden and custardy. Over time, families added their own touches: a splash of bourbon, a handful of chocolate chips, or a decadent sauce poured over the top. Grandma’s version, perfected over decades, features a luscious vanilla sauce that elevates the dish from homely to heavenly, turning a simple dessert into a showstopper worthy of any dinner table.

Ingredients Breakdown

The beauty of this bread pudding lies in its simplicity and the harmony of everyday ingredients. Let’s take a closer look at what goes into making this classic dessert:

• Dry Bread Cubes: Traditionally made with day-old white bread, brioche, or challah. Stale bread absorbs the custard better without disintegrating.
• Milk and Heavy Cream: These form the base of the custard, providing richness and a velvety texture. Whole milk is preferred for authenticity, though some variations use all cream for extra decadence.
• Eggs: Essential for binding the mixture and giving the pudding its signature soft, set structure when baked.
• Granulated Sugar: Sweetens the custard and balances the flavors. Brown sugar can be used for a deeper molasses note.
• Vanilla Extract: Pure vanilla adds warmth and depth; imitation extract won’t deliver the same aromatic quality.
• Ground Cinnamon and Nutmeg: Classic warm spices that enhance the comfort-food vibe.
• Raisins or Dried Fruit (optional): Soaked in warm water or rum for plumpness, these add bursts of sweetness throughout.
• Butter: Melted and mixed into the custard or dotted on top before baking for a golden, slightly crisp crust.

For the Vanilla Sauce:

• Butter: Adds richness and helps emulsify the sauce.
• Sugar: Creates a sweet, glossy consistency.
• Milk and Cream: Thins the sauce while maintaining creaminess.
• Egg Yolks: Thickens the sauce naturally, giving it a custard-like texture.
• Pure Vanilla Bean or Extract: The star flavor—real vanilla bean paste or scraped seeds from a pod give an unparalleled floral depth.

Step-by-Step Recipe

1. Prepare the Bread: Use about 6 cups of cubed, slightly stale bread (challah, brioche, or French bread work best). If your bread is fresh, spread the cubes on a baking sheet and toast in a 300°F oven for 15–20 minutes until dry but not browned.
2. Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter to prevent sticking and enhance flavor.
3. Heat the Dairy Mixture: In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, ½ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and a pinch of nutmeg. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (do not scald).
4. Whisk the Eggs: In a large bowl, beat 4 large eggs. Slowly pour about ½ cup of the warm milk mixture into the eggs while whisking constantly—this tempers the eggs so they don’t scramble.
5. Combine Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Stir gently over low heat for 2–3 minutes until slightly thickened. Remove from heat.
6. Add Bread and Extras: Place the bread cubes in the prepared baking dish. If using, stir ½ cup plumped raisins or chopped dried fruit into the bread. Pour the warm custard evenly over the bread. Press down lightly with a spatula to ensure all pieces are soaked.
7. Rest and Soak: Let the mixture sit for 20–30 minutes, allowing the bread to fully absorb the custard. Gently press down halfway through.
8. Dot with Butter: Scatter 2 tablespoons of softened butter over the top for a richer crust.
9. Bake: Place in the preheated oven and bake for 45–55 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean).
10. Cool Slightly: Allow the pudding to rest for 10–15 minutes before serving to firm up slightly.
11. Make the Vanilla Sauce: While the pudding bakes, prepare the sauce by melting ¼ cup butter in a saucepan. Add ½ cup sugar, 1 cup milk, and ½ cup cream. Bring to a gentle simmer. In a separate bowl, whisk 3 egg yolks. Temper them with a small amount of the hot liquid, then return to the pan. Cook over low heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and stir in 1 tablespoon pure vanilla extract or seeds from 1 vanilla bean.
12. Serve: Slice the warm bread pudding and drizzle generously with the warm vanilla sauce. Optionally, sprinkle with powdered sugar or serve with whipped cream or vanilla ice cream.

Tips

• Use Stale Bread: Fresh bread turns mushy. If you don’t have stale bread, dry it out in the oven as described above.
• Don’t Skip the Tempering Step: Adding hot liquid to eggs too quickly will cook them into scrambled bits. Always temper slowly.
• Soaking Time Is Key: Letting the bread soak ensures every bite is moist and custardy. Don’t rush this step.
• Avoid Overbaking: The pudding should be just set in the center. Overbaking leads to dryness.
• Serve Warm: Bread pudding tastes best when served warm. Reheat gently in the oven or microwave if needed.
• Enhance Flavor: Soak raisins in warm rum, apple juice, or tea for 20 minutes before adding for extra depth.
• Make Ahead: Assemble the pudding the night before, cover, and refrigerate. Bake it the next day for a stress-free dessert.

Variations and Customizations

While Grandma’s original recipe is timeless, there are countless ways to personalize your bread pudding:

• Chocolate Chip Bread Pudding: Fold in 1 cup of semi-sweet chocolate chips before baking.
• Bourbon Bread Pudding: Add 2–3 tablespoons of bourbon to the custard for a sophisticated twist.
• Savory Herb Version: Omit sugar and vanilla, add cheese, herbs, and vegetables for a brunch-friendly savory option.
• Fruit Varieties: Swap raisins for diced apples, pears, blueberries, or bananas.
• Nut Lovers: Add ½ cup chopped pecans, walnuts, or almonds for crunch.
• Gluten-Free Option: Use gluten-free bread and ensure all other ingredients are certified GF.
• Dairy-Free/Vegan: Substitute plant-based milk, coconut cream, flax eggs, and vegan butter. Use cornstarch or arrowroot to thicken the sauce instead of egg yolks.
• Layered Pudding: Create layers with custard, bread, and fruit for a trifle-style presentation.

Health Considerations and Nutritional Value

While undeniably delicious, traditional bread pudding is high in calories, sugar, and saturated fat due to eggs, cream, butter, and sugar. A typical serving (1/8 of a 9×13 pan with sauce) contains approximately:

• Calories: 380–450
• Total Fat: 20–25g (mostly from dairy and eggs)
• Saturated Fat: 12–15g
• Carbohydrates: 40–50g
• Sugars: 25–30g
• Protein: 8–10g
• Cholesterol: ~150mg
• Sodium: ~200–300mg

Healthier Modifications:

• Use low-fat milk instead of heavy cream.
• Reduce sugar by 25% or use natural sweeteners like maple syrup or coconut sugar.
• Add fiber-rich ingredients like oats or whole grain bread.
• Include antioxidant-rich fruits such as berries or stewed apples.
• Portion control—serve smaller slices with a dollop of Greek yogurt instead of sauce.

Those with dietary restrictions should consider allergen alternatives, especially for dairy, eggs, and gluten. Always consult a healthcare provider or dietitian for personalized advice.

Ingredients

For the Bread Pudding:

• 6 cups cubed stale bread (challah, brioche, or French bread)
• 2 cups whole milk
• 1 cup heavy cream
• ½ cup granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup raisins (optional, soaked in warm water)
• 2 tablespoons unsalted butter, melted

For the Vanilla Sauce:

• ¼ cup unsalted butter
• ½ cup granulated sugar
• 1 cup whole milk
• ½ cup heavy cream
• 3 large egg yolks
• 1 tablespoon pure vanilla extract or 1 vanilla bean, split and seeds scraped

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. Dry out bread cubes if necessary by spreading on a baking sheet and baking at 300°F for 15–20 minutes.
3. In a saucepan, heat milk, cream, sugar, cinnamon, nutmeg, and vanilla over medium heat until sugar dissolves and mixture is hot (do not boil).
4. Beat eggs in a bowl. Slowly add ½ cup of hot milk mixture to eggs, whisking constantly.
5. Pour egg mixture back into the saucepan and stir over low heat for 2–3 minutes. Remove from heat.
6. In the baking dish, combine bread cubes and raisins (if using). Pour custard over bread, pressing down to submerge.
7. Let stand 20–30 minutes. Dot top with 2 tablespoons melted butter.
8. Bake 45–55 minutes until golden and center is set. Cool 10–15 minutes.
9. While pudding bakes, make sauce: Melt butter in a saucepan. Add sugar, milk, and cream. Simmer gently.
10. Whisk egg yolks in a bowl. Temper with hot liquid, then return to pan.
11. Cook over low heat, stirring constantly, until thickened (5–7 minutes). Stir in vanilla. Do not boil.
12. Serve warm bread pudding with warm vanilla sauce drizzled generously on top.

FAQ

Can I make bread pudding ahead of time?
Yes! Assemble and refrigerate unbaked pudding overnight. Bake as directed, adding a few extra minutes if needed. You can also bake it ahead and reheat before serving.

Can I freeze bread pudding?
Yes, though the texture may soften slightly upon thawing. Wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw in the refrigerator and reheat in the oven at 325°F until warmed through.

Why is my bread pudding soggy?
This usually means it wasn’t baked long enough or too much liquid was used. Ensure the center is set and the bread is stale enough to absorb properly.

Can I use different types of bread?
Absolutely. Brioche and challah are ideal for richness. French bread gives a firmer texture. Avoid very dense rye or whole wheat unless mixed with lighter bread.

What can I substitute for raisins?
Try dried cranberries, chopped dates, cherries, apples, or even chocolate chunks.

Can I make the sauce without egg yolks?
Yes. Use 2 tablespoons cornstarch mixed with cold milk as a thickener. Heat with the other ingredients, stirring constantly until thickened.

Is bread pudding supposed to be jiggly?
The edges should be firm, and the center should have a slight jiggle—like cheesecake—but not liquid. It will continue to set as it cools.

Can I add alcohol?
Yes! A splash of bourbon, rum, or brandy enhances flavor. Add 1–3 tablespoons to the custard mixture.

Summary

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a timeless dessert that transforms simple ingredients into a rich, comforting masterpiece. Heirloom flavors, tender custard, and a silky vanilla sauce make this recipe a treasured favorite for generations.