Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe

Few desserts evoke nostalgia and warmth like Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce. Made with day-old bread soaked in a sweet custard, flavored with a touch of cinnamon and nutmeg, and topped with a rich, creamy vanilla sauce, this dish is the epitome of comfort food. Whether served warm from the oven or chilled the next day, this timeless dessert is sure to bring joy to every bite.

Ingredients

For the Bread Pudding

• 6 cups day-old bread, cubed (French bread, brioche, or challah work best)
• 3 cups whole milk (or half-and-half for extra creaminess)
• 3 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins (optional)
• 2 tablespoons butter, melted

For the Vanilla Sauce

• 1/2 cup granulated sugar
• 2 tablespoons unsalted butter
• 1 cup whole milk
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Instructions

Step 1: Prep the Bread

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch baking dish with butter or non-stick spray.
• Place the cubed bread into the baking dish. If your bread is very fresh, let it sit out for a few hours to dry slightly for better absorption.

Step 2: Make the Custard

• In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
• If using raisins, sprinkle them over the bread cubes in the dish.

Step 3: Assemble and Soak

• Pour the custard mixture evenly over the bread cubes, pressing the bread down gently with a spoon to ensure it absorbs the liquid.
• Drizzle the melted butter over the top for a rich finish.
• Let the mixture sit for 15-20 minutes to allow the bread to soak up the custard.

Step 4: Bake the Bread Pudding

• Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

Step 5: Prepare the Vanilla Sauce

• While the bread pudding bakes, make the sauce:
  • In a small saucepan, melt the butter over medium heat.
  • Stir in the flour and cook for 1 minute to form a roux.
  • Gradually whisk in the milk, ensuring no lumps form.
  • Add the sugar and cook, stirring constantly, until the sauce thickens (about 3-5 minutes).
  • Remove from heat and stir in the vanilla extract.

Step 6: Serve

• Allow the bread pudding to cool slightly.
• Serve warm, drizzled generously with the vanilla sauce.

Serving and Storage Tips

Serving Suggestions

• Top with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• Sprinkle with a pinch of cinnamon or powdered sugar for a decorative touch.

Storage

• Refrigerator: Store leftover bread pudding in an airtight container for up to 3 days.
• Freezer: Freeze individual portions wrapped tightly for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

• Reheat in the oven at 300°F (150°C) until warmed through, or microwave individual portions for 1-2 minutes.

Helpful Notes

1. Bread Choice: Use slightly stale bread for the best texture. Soft, fresh bread may become too mushy.
2. Flavor Variations: Add a splash of bourbon or rum to the custard for a grown-up twist.
3. Mix-ins: Dried cranberries, chocolate chips, or chopped nuts make excellent additions.
4. Make It Dairy-Free: Use almond milk or coconut milk and dairy-free butter.
5. Gluten-Free Option: Substitute gluten-free bread for a celiac-friendly dessert.

Tips from Well-Known Chefs

• Ina Garten: “A splash of orange zest or a bit of freshly grated nutmeg can elevate the flavor of your bread pudding.”
• Julia Child: “Always let your bread soak in the custard mixture—it’s the key to a perfectly moist pudding.”
• Martha Stewart: “To ensure even baking, use a water bath by placing the dish in a larger pan filled with hot water.”

Frequently Asked Questions

1. Can I make bread pudding ahead of time?

Yes! Assemble the pudding and refrigerate (unbaked) overnight. Bake when ready to serve.

2. What type of bread works best?

Sturdy breads like French bread, brioche, or challah are ideal. Avoid soft sandwich bread.

3. Can I skip the vanilla sauce?

While it’s optional, the sauce adds a decadent touch. You can substitute with caramel sauce or even maple syrup.

4. What if I don’t have nutmeg?

Simply use a little extra cinnamon, or omit it altogether.

5. Can I make this recipe smaller?

Halve the ingredients and bake in an 8×8-inch dish for a smaller portion.

6. What if my bread pudding is too dry?

Add more custard before baking, ensuring the bread is fully soaked. Cover with foil during baking to prevent drying out.

7. Is bread pudding supposed to be soggy?

It should be moist but not soggy. Proper soaking and baking will give it a custard-like consistency.

8. Can I make it sugar-free?

Yes! Use a sugar substitute like monk fruit or stevia in both the pudding and the sauce.

9. How do I reheat frozen bread pudding?

Bake at 300°F (150°C) for 15-20 minutes, or microwave on medium heat until warmed through.

10. What can I do with leftover bread pudding?

Slice it into squares and pan-fry for a delicious twist, or layer it in parfait glasses with whipped cream for a fancy dessert.