Grandmas Old-Fashioned Bread Pudding with Vanilla Sauce


Step into the warmth and nostalgia of Grandma’s kitchen with her beloved Old-Fashioned Bread Pudding with Vanilla Sauce. This timeless dessert has been passed down through generations, delighting taste buds with its comforting flavors and rich, custardy texture. In this article, we’ll journey back in time to rediscover the simple yet irresistible charm of Grandma’s bread pudding and learn how to recreate this beloved classic with a delectable vanilla sauce.


  •  4 cups 8 slices cubed white bread
  •  1/2 cup raisins
  •  2 cups milk
  •  1/4 cup butter
  •  1/2 cup sugar
  •  2 eggs, slightly beaten
  •  1 tablespoon vanilla
  •  1/2 teaspoon ground nutmeg

Sauce Ingredients:

  •  1/2 cup butter
  •  1/2 cup sugar
  •  1/2 cup firmly packed brown sugar
  •  1/2 cup heavy whipping cream


  1. Heat oven to 350F. Combine bread and raisins in a large bowl.
  2.  Combine milk and 1/4 cup butter in a 1-quart saucepan. Cook over medium heat until butter is melted 4 to 7 minutes.
  3. Pour milk mixture over bread; let stand for 10 minutes.
  4. Stir in all remaining pudding ingredients. Pour into a greased 1 1/2-quart casserole.
  5. Bake for 40 to 50 minutes or until set in the center.
  6. Cooking Note:
  7. For a richer flavor, you can use cinnamon or mixed spice in place of nutmeg.

Serving Tips:

  1. Warm Before Serving: Grandma’s bread pudding is best enjoyed warm. Reheat individual servings in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes until heated through.
  2. Drizzle with Vanilla Sauce: Generously drizzle warm vanilla sauce over each serving of bread pudding just before serving. The creamy vanilla sauce adds richness and enhances the flavor of the pudding.
  3. Garnish Creatively: Sprinkle a pinch of ground cinnamon or nutmeg over the top of the bread pudding for a decorative touch. Fresh berries, such as strawberries or raspberries, also make a delightful and colorful garnish.
  4. Serve with Accompaniments: Accompany each slice of bread pudding with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of chopped nuts for added indulgence and texture.
  5. Portion Control: Use a sharp knife dipped in hot water to slice the bread pudding into neat portions. Wipe the knife clean between cuts for a clean presentation.

Storage Tips:

  1. Refrigeration: Store any leftover bread pudding in an airtight container or covered with plastic wrap in the refrigerator for up to 3-4 days. Ensure that the pudding is completely cooled before refrigerating to prevent condensation.
  2. Store Vanilla Sauce Separately: If storing leftover vanilla sauce, transfer it to a separate container and refrigerate. Reheat the sauce gently on the stovetop or in the microwave before serving with reheated bread pudding.
  3. Freezing: While bread pudding can be frozen, the texture may change slightly upon thawing. To freeze, wrap individual portions tightly in plastic wrap or aluminum foil and place them in a freezer-safe container. Freeze for up to 1-2 months.
  4. Thawing and Reheating: Thaw frozen bread pudding overnight in the refrigerator before reheating. Reheat individual portions in the microwave or oven until warmed through. Reheat vanilla sauce separately and drizzle over the warmed pudding before serving.
  5. Refresh Before Serving: Before serving leftover bread pudding, refresh it by reheating gently in the microwave or oven. Add an extra drizzle of warm vanilla sauce for a decadent finishing touch.


1. Can I use fresh bread instead of day-old bread for this recipe?

  • While day-old bread is traditional and helps absorb the custard mixture, you can use fresh bread if needed. To replicate the texture of day-old bread, you can lightly toast fresh bread slices in the oven before tearing them into pieces.

2. Is it necessary to use heavy cream for the vanilla sauce, or can I use milk instead?

  • Heavy cream provides richness and a luxurious texture to the vanilla sauce. However, you can use whole milk as a substitute if desired. Keep in mind that the sauce may be slightly thinner in consistency.

3. Can I make the bread pudding without raisins or nuts?

  • Absolutely! Raisins and nuts are optional additions to Grandma’s bread pudding and can be omitted according to personal preference or dietary restrictions. The bread pudding will still be delicious and flavorful without them.

4. How do I prevent the bread pudding from becoming soggy?

  • To prevent the bread pudding from becoming soggy, ensure that the bread pieces are evenly coated with the custard mixture and let them soak for an adequate amount of time before baking. Additionally, avoid overcrowding the baking dish to allow for proper air circulation and even baking.

5. Can I prepare Grandma’s bread pudding ahead of time?

  • Yes, Grandma’s bread pudding can be prepared ahead of time and stored in the refrigerator before baking. Simply assemble the bread pudding in the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. Bake according to the recipe instructions when ready to serve.


Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is more than just a dessert—it’s a cherished tradition that brings generations together. With its comforting flavors, velvety texture, and heavenly vanilla sauce, this timeless classic is a true embodiment of love and nostalgia. Take a trip down memory lane and savor the simple joys of Grandma’s bread pudding, lovingly crafted with every spoonful of goodness.