Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
This cozy bread pudding is soft, custardy, and topped with a warm vanilla sauce that melts into every bite. Simple ingredients, comforting flavor—just like Grandma used to make.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: ~1 hour 25 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Bread Pudding
6–8 cups day-old bread, cubed
2 tablespoons butter, melted
4 large eggs
2 cups milk
½ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
For the Vanilla Sauce
½ cup butter
½ cup granulated sugar
½ cup heavy cream or whole milk
1 tablespoon flour (optional, for thicker sauce)
1 teaspoon vanilla extract
Instructions
1. Prep & Soak
Preheat oven to 350°F (175°C) and butter a 9×13-inch baking dish. Spread cubed bread evenly in the dish.
In a bowl, whisk melted butter, eggs, milk, sugar, cinnamon, nutmeg, and vanilla. Pour over bread, gently pressing down so all pieces absorb the custard.
2. Rest
Let the mixture sit for 30 minutes so the bread fully soaks up the liquid.
3. Bake
Bake uncovered for 40 minutes, or until the top is golden and a knife inserted in the center comes out mostly clean.
4. Make the Vanilla Sauce
In a saucepan over medium heat, melt butter. Stir in sugar, cream (and flour if using). Simmer gently for about 5 minutes, until smooth and slightly thickened. Remove from heat and stir in vanilla.
5. Serve
Serve bread pudding warm, generously drizzled with vanilla sauce.
Notes
Best bread: Slightly dry bread absorbs custard best—brioche, challah, French bread, or croissants are excellent.
Make ahead: Assemble and refrigerate overnight, then bake fresh.
Freezing: Baked pudding freezes well for up to 2 months.
