If you’re craving a cozy dessert that tastes like a warm hug from the past, you absolutely have to try Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe. This timeless classic brings together simple pantry staples into a rich, custardy delight that’s perfect for any season. With its golden, tender bread soaked in a fragrant cinnamon-vanilla custard and topped with silky homemade vanilla sauce, it’s the kind of treat that instantly transports you to Grandma’s kitchen. Whether it’s a family gathering or a quiet night in, this bread pudding delivers comfort and joy in every bite.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you — each one plays a crucial role in creating the irresistible texture and rich flavor of this beloved dessert. From the quality of the bread to the warmth of the spices, these essentials come together beautifully.
- 6 cups cubed day-old bread: Use white or brioche bread for the perfect soft yet sturdy base.
- 2 cups whole milk: Adds creamy moisture that soaks into every bread cube.
- 1 cup heavy cream: Brings richness and velvety texture to the custard.
- 3 large eggs: Bind everything together and give the pudding its custardy structure.
- ¾ cup granulated sugar: Sweetens just enough without overpowering the delicate flavors.
- 1 teaspoon vanilla extract: Infuses the pudding with a warm, inviting aroma.
- ½ teaspoon ground cinnamon: Adds a cozy spice that’s synonymous with comfort desserts.
- ¼ teaspoon ground nutmeg: Offers a subtle nutty warmth to enhance the depth of flavor.
- ¼ teaspoon salt: Balances the sweetness and elevates all other flavors.
- 2 tablespoons unsalted butter (melted): Provides a luscious finish and helps the top brown beautifully.
How to Make Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
Step 1: Prepare Your Baking Dish
First things first, preheat your oven to 350°F (175°C). Get a 9×9-inch baking dish ready by greasing it with butter or spraying it with a non-stick cooking spray. This step prevents sticking and makes it easier to serve later.
Step 2: Mix the Custard
In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt. This blend forms the luscious custard that will soak the bread, infusing each cube with that signature creamy texture.
Step 3: Combine Bread and Custard
Carefully fold the bread cubes and melted butter into the custard mixture. Then, let it sit for about 10 to 15 minutes. This resting time is pure magic — it allows the bread to absorb all that flavorful custard, making every bite soft and full of taste.
Step 4: Bake to Golden Perfection
Pour your bread-and-custard mixture evenly into the prepared baking dish. Place it in the oven and bake for 40 to 45 minutes until the top is golden brown and a knife poked in the center comes out clean. That glorious crust offers a lovely textural contrast to the creamy inside.
Step 5: Prepare the Vanilla Sauce
While the pudding bakes, whip up the homemade vanilla sauce. This sauce is what truly elevates Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe — smooth, fragrant, and just the right level of sweetness to complement the warm pudding.
Step 6: Serve and Enjoy
Let your bread pudding cool just slightly before drizzling the vanilla sauce generously over the top. This final touch melts into the warm pudding for a mouthwatering dessert experience that tastes like it was made with love.
How to Serve Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
Garnishes
A sprinkle of powdered sugar or a dash of cinnamon on top can add an extra touch of elegance and flavor. Toasted nuts like pecans or walnuts also bring a delightful crunch that plays so well against the creamy pudding and smooth vanilla sauce.
Side Dishes
This dessert pairs wonderfully with fresh berries or a scoop of vanilla ice cream for added richness. For a sophisticated twist, serve alongside a cup of strong coffee or a glass of sweet dessert wine to round out the flavors.
Creative Ways to Present
Try serving this bread pudding in individual ramekins for a charming personal dessert, or drizzle the vanilla sauce in artistic swirls across the top. You can even add a dollop of whipped cream or a few edible flowers for a visually stunning presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the bread pudding tightly with plastic wrap or store in an airtight container. It stays delicious in the fridge for up to 3 days, making it perfect for prepping ahead or enjoying leftovers the next day.
Freezing
You can freeze portions of this bread pudding by wrapping them tightly in plastic and then aluminum foil. Freeze for up to 2 months, and thaw overnight in the refrigerator before reheating. This way, you have Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe ready whenever a craving strikes.
Reheating
Reheat slices in the microwave for about 1 to 2 minutes or warm them gently in a 325°F oven until heated through. Add a fresh drizzle of vanilla sauce after reheating to revive that luscious flavor and texture.
FAQs
Can I use different types of bread for this recipe?
Absolutely. While white or brioche bread is traditional and yields the best texture, you can experiment with challah or even croissants for a richer, buttery pudding. Just make sure the bread is a day old so it absorbs the custard properly.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the whole milk and heavy cream with plant-based alternatives like almond or oat milk, and use a dairy-free butter substitute. Keep in mind that the texture will be slightly different, but it will still be delicious!
How long can I prepare the pudding in advance before baking?
After mixing the bread with the custard, you can refrigerate it covered for up to 24 hours before baking. This can actually enhance the flavors as the bread absorbs more custard, but make sure to bake it straight from the fridge.
What if I don’t have nutmeg? Can I leave it out?
You can omit nutmeg if needed, though it adds a subtle warmth that complements the cinnamon. If you have allspice or cloves, you could use a pinch of those as a substitute to keep the flavor profile cozy and balanced.
Can I make the vanilla sauce ahead of time?
Definitely! The vanilla sauce can be made a day ahead and stored in the refrigerator. Reheat it gently before serving so it’s warm and pourable — just like Grandma’s does it.
Final Thoughts
There’s nothing quite like the heartwarming magic of Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe. It’s a dessert that brings people together, tells a story, and delights all the senses with every bite. I encourage you to gather your simple ingredients, take your time, and enjoy the process of making this classic treat that feels like a cherished family secret turned celebration. Trust me, once you try it, this bread pudding will hold a permanent place at your table.
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Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a comforting and nostalgic dessert made with day-old bread soaked in a rich custard mixture, then baked until golden brown and tender. It is served warm drizzled with a luscious homemade vanilla sauce, perfect for an indulgent yet classic treat.
Ingredients
Bread Pudding
- 6 cups cubed day-old bread (preferably white or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (melted)
Vanilla Sauce
- 1 cup whole milk
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with butter or non-stick spray to prevent sticking.
- Mix Custard: In a large mixing bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined to form a smooth custard base.
- Combine Bread and Custard: Gently fold the cubed day-old bread and melted butter into the custard mixture. Let it rest for 10-15 minutes so the bread absorbs the liquid and softens.
- Prepare for Baking: Pour the soaked bread mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- Bake: Place the baking dish in the oven and bake for 40-45 minutes or until the pudding is set, the top is golden brown, and a knife inserted into the center comes out clean.
- Prepare Vanilla Sauce: While the bread pudding bakes, combine the milk, sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in vanilla extract and butter until smooth.
- Serve: Allow the bread pudding to cool slightly. Serve warm, drizzled generously with the homemade vanilla sauce for a delightful finish.
Notes
- Use day-old bread for optimal texture as it absorbs the custard better than fresh bread.
- White or brioche bread works best for a tender, rich pudding, but you can experiment with other types.
- Letting the bread soak is crucial for a creamy interior without dryness.
- The vanilla sauce can be made ahead and reheated gently before serving.
- Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
