Grandma’s Bread Pudding with Vanilla Sauce: Easy Old-Fashioned Dessert

There’s something almost magical about turning yesterday’s bread into today’s show-stopping dessert. I’m talking about old-fashioned bread pudding with vanilla sauce—that warm, custardy, cinnamon-spiced comfort food that makes you wonder why anyone ever throws away leftover bread in the first place.

Honestly? This might be one of those recipes where the “accident” of having stale bread sitting on your counter turns into the best thing that happened all week. My grandmother used to make this every Sunday, and I swear the whole neighborhood could smell that vanilla and cinnamon wafting through the windows. Now I make it whenever I need something that feels like a hug in dessert form.

The thing about bread pudding with vanilla sauce is that it’s deceptively simple. You’re basically soaking old bread in a sweet, eggy custard and baking it until it gets all puffed and golden. But somehow—somehow—it comes out tasting like you spent hours in the kitchen when really you just whisked some stuff together and let the oven do the work.

Why This Old-Fashioned Bread Pudding with Sauce Absolutely Works

Let me be straight with you: this isn’t some fancy French bakery situation. This is grandma-style baking at its finest, which means it’s forgiving, adaptable, and pretty much foolproof. You don’t need perfect measurements or culinary school skills. You need stale bread and the willingness to make something ridiculously delicious.

The vanilla cream sauce for bread pudding? That’s where this recipe goes from “yeah, this is good” to “wait, can I eat the whole pan by myself?” It’s buttery, sweet, and has this silky texture that seeps into every crevice of the bread. Some people call it bourbon sauce or whiskey sauce, but we’re keeping it classic today with pure vanilla—though I won’t judge if you add a splash of rum later.

What makes this the best bread pudding with vanilla sauce isn’t just one thing. It’s the way the edges get slightly crispy while the center stays soft and custard-like. It’s how the raisins (if you use them, and you should at least try) plump up and add little bursts of sweetness. It’s that moment when you pour warm sauce over a still-hot piece and watch it soak in.

Actually, I take that back. The best part might be eating it for breakfast the next day and pretending it’s basically French toast. Don’t @ me.

Grandma’s Bread Pudding with Vanilla Sauce

Every family has that one recipe that holds a special place in their hearts, and for us, it’s Grandma’s Old Fashioned Bread Pudding. Passed down through generations, this recipe has been a comforting presence at every family gathering, bringing smiles and warmth to our table. It’s not just a dessert; it’s a legacy of love and tradition.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8

Shopping List

• White bread
• Raisins
• Milk
• Butter
• Sugar
• Eggs
• Vanilla extract
• Ground nutmeg
• Brown sugar
• Heavy whipping cream

What You’ll Need for This Easy Bread Pudding with Vanilla Sauce

Here’s what’s going into your baking dish today. Nothing exotic, nothing you need to order online—just solid pantry staples that probably live in your kitchen right now.

For the Bread Pudding:

• 8–9 cups cubed day-old bread (we’ll talk about bread choices in a sec)
• 5 tablespoons melted butter
• 5 large eggs
• 2½ cups milk (whole milk works best, but use what you’ve got)
• 1 cup sugar
• 1½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• 1½ teaspoons vanilla extract
• ⅔ cup golden raisins (totally optional—I know raisins can be divisive)

For the Vanilla Sauce:

• ½ cup butter
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup heavy cream
• 2 teaspoons vanilla extract

That’s it. Seriously. If you’re looking at this list thinking it seems too simple to be amazing, trust me—you’re about to be very pleasantly surprised.

The Bread Situation: What Works Best?

Okay, real talk about bread. You want something that’s seen better days—bread that’s starting to get firm, maybe a little stale. Fresh, soft bread will get mushy. Day-old or two-day-old bread? Perfect.

I usually use French bread or a sturdy white bread, but here’s where you can get creative. Challah makes it extra rich. Brioche turns it into something almost decadent. Sourdough adds a subtle tang that plays really nicely with the sweet sauce. Croissants? Yeah, I’ve done that too, and it was arguably life-changing.

Some people swear by cinnamon raisin bread for this, which honestly sounds incredible but I haven’t tried it yet. If you do, let the universe know how it turns out.

The cubes should be about an inch or so. Don’t get too precious about it—they don’t all need to be identical. Just tear or cut the bread into chunks that’ll fit nicely on a fork when you’re eating it later.

How to Make Bread Pudding with Vanilla Sauce (The Actual Steps)

Alright, let’s do this. Preheat your oven to 350°F and butter a 9×13-inch baking dish. Use real butter, not cooking spray—it makes a difference in how the edges caramelize.

Toss your bread cubes into the prepared dish. If you’re using raisins, scatter them throughout the bread now. I like golden raisins because they’re a bit sweeter and less… raisin-y? But regular raisins work too.

In a large bowl, whisk together the melted butter, eggs, milk, sugar, cinnamon, nutmeg, and vanilla. Whisk it well—you want those eggs fully incorporated so you don’t end up with eggy streaks. The mixture should look smooth and smell like Christmas morning.

Pour this custard mixture evenly over the bread cubes. Here’s the part where patience becomes a virtue: let it sit for 30 minutes. I know. You want to just bake it now. But this resting time lets the bread really soak up all that custardy goodness. Press down on the bread occasionally with a spatula to make sure every piece is getting some love.

While you’re waiting, you could clean up your kitchen. Or you could sit on the counter and contemplate life. Both are valid choices.

After 30 minutes, slide the dish into your preheated oven and bake for about 40 minutes. You’re looking for a golden-brown top and a center that’s set but still has a little jiggle—kind of like a custard. If you poke it with a knife, the knife should come out mostly clean, maybe with a few moist crumbs.

The Vanilla Cream Sauce (This Is Where Magic Happens)

While the bread pudding is in its last 10-15 minutes of baking, make your sauce. In a medium saucepan, combine the butter, granulated sugar, brown sugar, and heavy cream. Set it over medium heat and bring it to a gentle boil, stirring frequently.

Let it bubble away for about 5-7 minutes until it thickens slightly. You’re not making caramel here—you just want it to coat the back of a spoon. Remove it from the heat and stir in the vanilla extract.

The smell at this point is insane. Like, if you could bottle “cozy dessert night,” this would be it.

Keep the sauce warm until your bread pudding comes out of the oven. You want both to be warm when you serve them so the sauce gets all melty and soaks into the pudding.

Serving This Beautiful Mess

Here’s how I serve this: scoop out a generous portion while it’s still warm (not screaming hot, but warm), place it in a bowl, and pour that vanilla sauce generously over the top. Some people do a drizzle. I do a pour. We are not the same.

A dollop of whipped cream on top? Sure. A scoop of vanilla ice cream? Even better. Both? Now we’re talking.

This old-fashioned bread pudding with vanilla sauce is perfect for Sunday dinners, holiday gatherings, or those random Tuesday nights when you need something that tastes like love. It feeds a crowd—easily 10-12 people, maybe more if you’re pairing it with other desserts.

Leftovers (if you have them) are great cold, at room temperature, or reheated gently in the microwave. The sauce can be reheated on the stove or in the microwave too. Pro tip: it also makes a fantastic ice cream topping if you have extra.

Tips for the Best Results Every Single Time

Use day-old bread, not fresh. Fresh bread = soggy pudding. We’ve been over this, but it bears repeating.

Don’t skip the resting time. Those 30 minutes are crucial for absorption. If you’re in a huge rush, you can get away with 20 minutes, but really, don’t do that to yourself.

Whole milk gives you the richest flavor, but 2% works in a pinch. I wouldn’t go lower than that unless you’re trying to make a “lighter” version—which, let’s be honest, defeats the purpose of bread pudding.

The pudding is done when the top is golden and the center has just a slight wobble. Overbaking makes it dry. Underbaking makes it soggy. You’ll find your sweet spot after making it once or twice.

Brown sugar in the sauce adds depth and a slight molasses flavor that pairs beautifully with the cinnamon. Don’t substitute it all with white sugar.

Remember, the true secret behind the perfect recipe is the love and care put into making it. Grandma’s bread pudding isn’t just a dessert; it’s a legacy of shared stories, laughter, and love, passed down through generations.

Can You Make This Ahead?

Yes! You can assemble the bread pudding, pour the custard over it, cover it, and refrigerate overnight. The next day, just let it sit at room temperature while your oven preheats, then bake as directed. You might need to add 5-10 extra minutes to the baking time since it’s starting cold.

The sauce can be made ahead too. Store it in the fridge and gently reheat it when you’re ready to serve. It might thicken as it cools—just add a splash of cream when reheating to loosen it up.

Variations Worth Trying

Chocolate Chip Bread Pudding: Stir in a cup of chocolate chips before baking. The sauce still works beautifully with this version.

Apple Cinnamon: Fold in diced apples (Granny Smith or Honeycrisp work great) along with the raisins. Maybe bump up the cinnamon to 2 teaspoons.

Bourbon Sauce: Add 2-3 tablespoons of bourbon to the vanilla sauce after you remove it from heat. Suddenly this is a grown-up dessert.

Nutty Delight: Toast some pecans or walnuts and scatter them on top before baking. Adds great texture.

Berry Version: Swap raisins for dried cranberries or fresh blueberries. Summer vibes in a comfort dessert.

Frequently Asked Questions About Bread Pudding with Vanilla Sauce

How do I make vanilla cream sauce for bread pudding?

Combine ½ cup butter, ½ cup sugar, ½ cup brown sugar, and ½ cup heavy cream in a saucepan. Bring to a gentle boil over medium heat, stirring frequently. Let it bubble for 5-7 minutes until slightly thickened, then remove from heat and stir in 2 teaspoons of vanilla extract. That’s it! The key is not to overcook it—you want it pourable, not candy-like.

Can I make keto bread pudding with vanilla sauce?

Absolutely, though you’ll need to make some swaps. Use keto-friendly bread (or make your own almond flour bread), replace the sugar with a granulated sweetener like erythritol or monk fruit, use unsweetened almond milk instead of regular milk, and make sure your vanilla sauce uses a keto-approved sweetener. The ratios stay roughly the same. It won’t taste exactly like the traditional version, but it’ll definitely scratch that bread pudding itch if you’re watching carbs.

What type of bread works best for bread pudding?

Day-old French bread, challah, brioche, or a sturdy white bread are all excellent choices. The bread needs to be firm enough to hold up to the custard without completely falling apart. Avoid super-soft sandwich bread—it gets too mushy. Artisan breads with a good crust work beautifully because you get textural variety in the final dish.
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Can I freeze bread pudding?

You can! Let it cool completely, then wrap individual portions or the whole pan tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 325°F oven until warmed through. The texture might be slightly different from fresh, but it’s still delicious. I wouldn’t freeze the sauce though—make that fresh when you’re ready to serve.

Do I have to use raisins in bread pudding?

Nope! Raisins are completely optional. I know they’re controversial. If you hate raisins, leave them out—the pudding is still amazing. Or substitute with chocolate chips, dried cranberries, diced apples, or nothing at all. This is your bread pudding journey.

Why is my bread pudding soggy?

Usually because the bread was too fresh or you didn’t let the custard set up enough during baking. Make sure you’re using day-old bread and baking until the center is just barely jiggly. Also, letting the assembled pudding rest for that full 30 minutes before baking helps the bread absorb the liquid evenly instead of sitting in pools of custard.

Can I use a different milk?

Sure. Whole milk gives the richest, creamiest result, but 2% works fine. Almond milk, oat milk, or coconut milk can work too, though they’ll change the flavor profile slightly. Heavy cream instead of milk? That’s next-level decadent. Half-and-half? Also amazing. You’re basically adjusting how rich and creamy you want this to be.

How long does bread pudding last?

Covered in the fridge, it’ll keep for 3-4 days. It’s great cold, honestly—sometimes I eat it straight from the fridge at midnight. Don’t judge me. You can also reheat individual portions in the microwave for 30-45 seconds.

Why This Recipe Deserves a Spot in Your Regular Rotation

Look, I’m not saying this easy bread pudding with vanilla sauce will solve all your problems. But it might solve your “what should I make for dessert” problem, your “I have stale bread” problem, and your “I need to impress people without actually trying that hard” problem.

It’s one of those recipes that feels fancy but isn’t fussy. That tastes homemade in the best possible way. That makes your kitchen smell incredible and your people very, very happy.

Plus, you’re literally using bread that might otherwise go to waste. So you’re being resourceful and making something delicious. Win-win.

Make this for your next gathering. Or don’t share it at all and eat it over three days while watching your favorite show. Both approaches are completely valid, and I support your choices either way.

📌 Love this recipe? Share the warmth and tradition of Grandma’s Old Fashioned Bread Pudding by pinning it to your favorite dessert board!

Keto Version of This Bread Pudding with Vanilla Sauce

Adapting Grandma’s classic bread pudding recipe to a keto-friendly version is straightforward. Here’s how you can enjoy this delicious dessert while sticking to a low-carb diet.

Ingredients for Keto Bread Pudding

• 4 cups keto-friendly bread, cubed (You can find low-carb bread options at health food stores or make your own.)
• 1/2 cup of raisins (Optional, as raisins are high in sugar. Consider using a smaller amount or substituting with a lower-carb fruit like berries.)
• 2 cups unsweetened almond milk or any other low-carb milk alternative
• 1/4 cup unsalted butter, melted
• 1/2 cup erythritol (or another keto-friendly sweetener)
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground nutmeg

Ingredients for Keto Vanilla Sauce

• 1/2 cup unsalted butter
• 1/2 cup erythritol (or another keto-friendly sweetener)
• 1/2 cup of a keto-friendly brown sugar substitute (like a brown erythritol blend)
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cube the keto bread and place it in a large bowl. (Add raisins or low-carb fruit if using.)
3. In a saucepan, heat almond milk and butter until the butter is melted. Pour this over the bread cubes.
4. In a separate bowl, whisk together erythritol, eggs, vanilla extract, and nutmeg. Pour this mixture over the bread and milk mixture.
5. Stir gently to combine and let sit for about 10 minutes to allow the bread to absorb the liquid.
6. Transfer to a greased baking dish and bake for 30-40 minutes, or until the top is golden and the center is set.

For the sauce:

1. Melt butter in a saucepan over medium heat.
2. Add the erythritol and brown sugar substitute, stirring until dissolved.
3. Stir in the heavy whipping cream and bring to a light simmer.
4. Remove from heat and stir in the vanilla extract.

Keto-Friendly Tips

• Watch the Carb Count: Even with keto-friendly ingredients, portions matter to keep it within keto guidelines.
• Sweetness Adjustments: Adjust the amount of sweetener based on your taste preferences and the sweetness of the bread used.
• Texture: Keto breads vary in texture; some experimentation may be needed to find the type that best mimics traditional bread pudding.

This keto version of Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce allows you to enjoy a classic dessert without straying from your low-carb lifestyle. The key is in the ingredient substitutions, which maintain the essence of the original recipe while fitting into a keto diet.

More Recipes:

• Slow Cooker French Toast Casserole
• Homemade Cinnamon Rolls

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