Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

There’s something truly magical about the warm, comforting aroma of bread pudding wafting through a kitchen. For generations, families have gathered around this humble dessert, passing down recipes like treasured heirlooms. Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is more than just a sweet treat—it’s a nostalgic journey back to simpler times, when kitchens were always warm, ovens were humming, and love was measured in tablespoons and stirred with care. This recipe captures the essence of home-baked comfort, combining soft, custardy bread with a silky vanilla sauce that elevates it from simple to sublime.

The History

Bread pudding has roots stretching back centuries, originating as a practical way for households to use up stale or leftover bread. In medieval England, it was known as “poor man’s pudding” or “bread and butter pudding,” made by soaking dried bread in milk and eggs, then baking it into a hearty dessert. Over time, spices, sugar, dried fruits, and eventually cream were added, transforming it into a beloved treat across Europe and later in America.

In American homes, especially in the South, bread pudding evolved into a rich, decadent dessert often served at family dinners, holiday gatherings, and church suppers. Grandmothers perfected their versions over decades, tweaking ingredients based on what was available and what tasted best. The addition of a warm vanilla sauce—sometimes called “sauce anglaise”—was a luxurious touch inspired by French cuisine, making an already comforting dish feel indulgent and elegant. This version honors those traditions, staying true to its rustic origins while delivering a dessert that feels both familiar and special.

Ingredients Breakdown

Every ingredient in this recipe plays a crucial role in creating the perfect texture, flavor, and aroma of authentic old-fashioned bread pudding. Here’s a detailed look:

Day-Old Bread (6 cups, cubed): Stale bread absorbs the custard better without disintegrating. French bread, brioche, challah, or even croissants work well. Avoid heavily seeded or sourdough loaves unless you enjoy a tangy twist.
Butter (½ cup, melted): Adds richness and helps toast the bread slightly for deeper flavor. Unsalted butter gives you better control over seasoning.
Brown Sugar (¾ cup, packed): Imparts a warm molasses-like sweetness and moisture. You can use light or dark brown sugar depending on how robust you want the flavor.
Cinnamon (1½ teaspoons): A classic spice that enhances warmth and complements the vanilla notes.
Nutmeg (¼ teaspoon, freshly grated): Adds depth and complexity. Freshly grated nutmeg makes a noticeable difference.
Eggs (4 large): Provide structure and help create a creamy custard base.
Whole Milk (2 cups): Forms the liquid foundation of the custard. Whole milk ensures a rich texture.
Heavy Cream (1 cup): Makes the pudding luxuriously creamy. You can substitute half-and-half if needed, but the result will be less decadent.
Vanilla Extract (2 teaspoons): Pure extract adds aromatic sweetness. For extra depth, scrape seeds from a real vanilla bean into the custard.
Raisins or Dried Cranberries (½ cup, optional): Traditional add-ins that bring bursts of fruity sweetness. Soak them in warm water or brandy beforehand for plumper texture.
Salt (¼ teaspoon): Balances all the flavors and prevents the dish from tasting flat.

For the Vanilla Sauce:

Butter (2 tablespoons): Gives the sauce a smooth, velvety mouthfeel.
Sugar (½ cup): Sweetens the sauce and helps it thicken slightly.
Milk (1 cup): Thins the sauce and blends the ingredients.
Cornstarch (2 tablespoons): Acts as a thickening agent for a luscious consistency.
Egg Yolk (1): Adds richness and helps stabilize the sauce.
Vanilla Extract (1 teaspoon): Enhances the overall vanilla profile.

Step-by-Step Recipe

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
Prepare the Bread: Cut day-old bread into 1-inch cubes. Spread them out on a baking sheet and lightly toast in the oven for 10 minutes to dry them further. This step enhances texture and absorption. Let cool slightly.
Coat Bread with Butter: In a large bowl, toss the bread cubes with melted butter until evenly coated. This adds richness and prevents sogginess.
Mix Dry Ingredients: In a separate bowl, combine brown sugar, cinnamon, nutmeg, and salt. Stir well to distribute spices evenly.
Make Custard Base: In another bowl, whisk together eggs, milk, heavy cream, and vanilla extract until smooth and frothy. Make sure there are no streaks of egg white.
Combine Everything: Sprinkle the dry spice mixture over the buttered bread and toss gently. If using raisins or dried fruit, add them now. Gradually pour the custard mixture over the bread, pressing down gently with a spatula to ensure all pieces are soaked. Let sit for 20–30 minutes so the bread fully absorbs the liquid.
Pour into Baking Dish: Transfer the mixture into the prepared baking dish, spreading it evenly. Dot the top with small pieces of butter (about 1 tablespoon) to promote browning and add flavor.
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 in the middle should come out mostly clean (a little moisture is okay).
Cool Slightly: Remove from oven and let rest for 10–15 minutes before serving. This allows the pudding to firm up slightly.
Make the Vanilla Sauce: While the pudding bakes, prepare the sauce. Melt butter in a medium saucepan over medium heat. Whisk in sugar and cook for 1 minute. In a small bowl, mix cornstarch with 2 tablespoons of milk to make a slurry. Add egg yolk and whisk until smooth. Gradually whisk the remaining milk into the pan. Bring to a gentle simmer, then slowly stir in the cornstarch-egg mixture. Cook, stirring constantly, for 3–5 minutes until thickened and glossy. Remove from heat and stir in vanilla extract.
Serve Warm: Spoon warm bread pudding into bowls and drizzle generously with homemade vanilla sauce. Serve immediately.

Tips

Use Stale Bread: Fresh bread turns mushy. If you don’t have stale bread, cube fresh bread and leave it uncovered overnight or toast it lightly in the oven.
Don’t Skip the Rest Time: Allowing the bread to soak ensures every bite is moist and custardy.
Avoid Overbaking: The pudding should jiggle slightly in the center when done—it will continue to set as it cools.
Customize Texture: For a denser pudding, use less milk; for a lighter, fluffier version, add an extra egg or splash of cream.
Sauce Consistency: If your vanilla sauce gets too thick, whisk in a little warm milk to loosen it. If too thin, reheat gently with a pinch more cornstarch mixed in.
Double Batch? This recipe scales beautifully. Use two dishes and freeze one unbaked for later.
Garnish Gracefully: Top with whipped cream, a sprinkle of cinnamon, fresh berries, or chopped nuts for presentation.

Variations and Customizations

This classic recipe is wonderfully adaptable. Try these creative twists to suit your taste or occasion:

Chocolate Chip Bread Pudding: Fold in ½–1 cup chocolate chips before baking for a gooey surprise.
Savory Herb Version: Omit sugar and vanilla, add cheese, herbs, and cooked bacon for a brunch-friendly savory pudding.
Apple Cinnamon Bread Pudding: Add 1 cup diced apples sautéed in butter and cinnamon for fall flair.
Pumpkin Spice Edition: Replace ½ cup milk with pumpkin puree and add 1 tsp pumpkin pie spice for seasonal charm.
Almond Joy Style: Mix in shredded coconut, chopped almonds, and chocolate chunks.
Boozy Upgrade: Soak raisins in rum, bourbon, or brandy, or brush baked pudding with a spirit syrup for adult appeal.
Dairy-Free Option: Use coconut milk and almond milk instead of dairy, and vegan butter. Substitute flax eggs if needed.
Gluten-Free Adaptation: Use gluten-free bread—just ensure it’s sturdy enough to hold up to soaking.

Health Considerations and Nutritional Value

While undeniably delicious, traditional bread pudding is high in carbohydrates, sugar, and saturated fat due to bread, eggs, cream, and butter. One serving (without sauce) contains approximately:

Calories: 380–450
Total Fat: 18–22g (mostly from butter and cream)
Saturated Fat: 10–13g
Cholesterol: ~150mg (from eggs and dairy)
Carbohydrates: 45–55g (including 20–25g sugar)
Protein: 8–10g
Fiber: 1–2g (unless whole grain bread is used)

Healthier Modifications:

Use whole grain or multigrain bread for added fiber.
Reduce sugar by 25% or use natural sweeteners like maple syrup or coconut sugar.
Replace half the cream with evaporated skim milk or low-fat milk.
Use egg whites instead of whole eggs to reduce cholesterol.
Limit portion size and serve with fresh fruit instead of extra sauce.
Opt for plant-based milks and oils if following a heart-healthy or vegan diet.

Note: Those with lactose intolerance, celiac disease, or diabetes should adapt accordingly and consult dietary guidelines.

Ingredients

For the Bread Pudding:

6 cups day-old bread, cut into 1-inch cubes (challah, brioche, or French bread)
½ cup unsalted butter, melted
¾ cup packed brown sugar
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg (freshly grated preferred)
¼ teaspoon salt
4 large eggs
2 cups whole milk
1 cup heavy cream
2 teaspoons pure vanilla extract
½ cup raisins or dried cranberries (optional)

For the Vanilla Sauce:

2 tablespoons unsalted butter
½ cup granulated sugar
1 cup milk
2 tablespoons cornstarch
1 large egg yolk
1 teaspoon pure vanilla extract

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
If bread isn’t stale, spread cubes on a baking sheet and bake for 10 minutes to dry out. Cool slightly.
In a large mixing bowl, toss bread cubes with melted butter until well coated.
In a small bowl, mix brown sugar, cinnamon, nutmeg, and salt. Sprinkle over bread and toss gently.
If using, stir in raisins or dried fruit.
In another bowl, whisk eggs, milk, heavy cream, and vanilla extract until smooth.
Pour custard over bread mixture. Stir gently, then press down to submerge all pieces. Let soak for 20–30 minutes.
Transfer mixture to the prepared baking dish. Smooth the top and dot with a tablespoon of butter.
Bake for 45–55 minutes, until puffed, golden, and a knife comes out mostly clean.
Remove from oven and let stand for 10–15 minutes.
While pudding bakes, make the sauce: Melt butter in a saucepan over medium heat. Stir in sugar and cook 1 minute.
In a small bowl, blend cornstarch with 2 tablespoons milk. Add egg yolk and whisk smooth.
Gradually add remaining milk to the pan, stirring. Bring to a gentle simmer.
Slowly whisk in cornstarch-egg mixture. Cook 3–5 minutes, stirring constantly, until thick and glossy.
Remove from heat. Stir in vanilla extract. Keep warm, stirring occasionally.
To serve, slice or spoon pudding into bowls and drizzle generously with warm vanilla sauce.

FAQ

Can I make bread pudding ahead of time?
Yes! Assemble the pudding (after soaking), cover, and refrigerate overnight before baking. You can also bake it ahead and reheat in a 325°F oven for 15–20 minutes.

Can I freeze bread pudding?
Absolutely. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the fridge and reheat before serving. The sauce is best made fresh.

Why is my bread pudding soggy?
Likely causes: too much liquid, underbaking, or using fresh bread. Always use stale bread and allow proper soak time. Bake until center is just set.

Can I use a different type of milk?
Yes. Whole milk and cream give the richest result, but 2% milk, oat milk, or soy milk can be substituted with slight texture changes.

What kind of bread works best?
Denser, eggy breads like brioche, challah, or French loaf absorb custard beautifully. Avoid very soft sandwich bread unless slightly toasted first.

Can I skip the eggs?
Eggs are essential for structure and custard formation. For eggless versions, consider chia or flax eggs, though texture will differ significantly.

How long does it keep?
Store covered in the fridge for up to 4 days. Reheat individual portions in the microwave or oven.

Summary

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a timeless dessert that brings warmth, nostalgia, and rich flavor to any table. Easy to make with simple ingredients, it transforms humble leftovers into a creamy, spiced masterpiece topped with luscious homemade sauce.