Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Short Description
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a timeless dessert that brings warmth and comfort to the table. Made with simple pantry staples and enriched with aromatic spices, this classic dish transforms day-old bread into a custardy delight, finished with a silky homemade vanilla sauce for the perfect finishing touch.

Why You’ll Love This Recipe
Classic Comfort: A nostalgic dessert that’s perfect for cozy family meals and holidays.

Simple Ingredients: Uses common kitchen staples, making it both budget-friendly and accessible.

Rich Flavor and Texture: Warm spices and soaked bread create a custardy interior with a lightly crisp top.

Versatile Add-Ins: Customize with nuts, dried fruit, or fresh apples for variety.

Creamy Vanilla Sauce: The smooth, sweet sauce elevates the pudding to an indulgent treat.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Bread Pudding:

6 cups day-old bread, cubed (French or brioche)

2 ½ cups whole milk

4 tablespoons unsalted butter, melted

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon nutmeg

½ cup chopped pecans (optional)

For the Vanilla Sauce:

1 cup milk

1/2 cup heavy cream

1/2 cup granulated sugar

2 tablespoons all-purpose flour

2 tablespoons butter

1 tablespoon vanilla extract

Pinch of salt

Directions
Prepare the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.

Soak the Bread
In a large mixing bowl, combine the cubed bread and milk. Let sit for 10 minutes to allow the bread to absorb the liquid.

Mix the Pudding Ingredients
Stir in the melted butter, sugar, eggs, vanilla extract, cinnamon, nutmeg, and chopped pecans (if using). Mix until well combined.

Bake
Pour the mixture into the prepared baking dish and bake for 45–50 minutes, or until the top is golden brown and the pudding is set in the center.

Make the Vanilla Sauce
While the pudding bakes, prepare the vanilla sauce. In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk and heavy cream.

Thicken the Sauce
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter and vanilla extract.

Serve
Spoon the warm bread pudding into bowls and drizzle generously with the vanilla sauce before serving.

Servings and Timing
Servings: 8

Preparation Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories: Approximately 320 kcal per serving

Variations
Fruit Add-Ins: Stir in raisins, dried cranberries, or chopped apples for added sweetness and texture.

Chocolate Version: Add chocolate chips or swirl in a bit of cocoa powder.

Bread Types: Try using challah, cinnamon raisin bread, or croissants for richer flavor.

Spiced Up: Add a pinch of cloves or allspice for deeper autumnal flavors.

Bourbon Sauce: Replace vanilla sauce with a bourbon glaze for a Southern twist.

Storage/Reheating
Storage: Store in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze individual portions of bread pudding without sauce for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat in the microwave or oven. Warm the vanilla sauce separately and drizzle before serving.

FAQs
What kind of bread works best for bread pudding?
Day-old French bread, brioche, or challah are ideal for their absorbency and texture.

Can I make this ahead of time?
Yes, assemble the pudding and refrigerate overnight. Bake it the next day and prepare the vanilla sauce fresh.

How do I know when it’s done baking?
The top should be golden and the center set but still slightly soft. A knife inserted in the middle should come out mostly clean.

Can I make this dairy-free?
Use plant-based milk, butter, and cream alternatives. The texture and flavor may vary slightly.

Is the vanilla sauce necessary?
While optional, it adds a luscious sweetness and enhances the dessert’s appeal.

Can I use evaporated milk?
Yes, evaporated milk can replace whole milk for a slightly richer flavor.

How do I keep the pudding from becoming soggy?
Use stale or toasted bread and allow proper soaking without over-saturating the bread.

What spices can I use instead of cinnamon and nutmeg?
Pumpkin pie spice or allspice can be used for a similar warm flavor profile.

Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch dish. Adjust the baking time accordingly.

Is this served warm or cold?
Traditionally served warm with sauce, but it can also be enjoyed at room temperature or chilled.

Conclusion
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a heartwarming dessert that brings old-world charm to your table. With its soft, custard-soaked bread and rich vanilla drizzle, it’s a comforting treat that resonates with simplicity and tradition. Whether served at the end of a holiday meal or as a cozy evening indulgence, this recipe is sure to be cherished.

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