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Emily

Grandma's Classic Bread Pudding with Vanilla Sauce

Grandma's Classic Bread Pudding transforms day-old bread into golden, custardy comfort dessert. Soaked in spiced custard with plump raisins and topped with silky vanilla sauce, this old-fashioned recipe brings warmth to every bite.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices day-old bread cut into 1-inch cubes, about 6 cups
  • 4 large eggs
  • 2 cups whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter melted
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup raisins
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter for vanilla sauce
  • 1 cup granulated sugar for vanilla sauce
  • 1/2 cup heavy cream for vanilla sauce
  • 1 tablespoon pure vanilla extract for vanilla sauce
  • 1 pinch salt for vanilla sauce

Equipment

  • 9x9 inch baking dish
  • Large mixing bowl
  • Whisk
  • Medium saucepan
  • Wooden spoon

Method
 

  1. Preheat oven to 350 degrees F. Generously butter a 9x9 inch baking dish. Spread cubed bread evenly in the dish. If bread isn't stale, toast cubes lightly in a 300-degree oven for 10 minutes.
  2. In a large mixing bowl, whisk eggs until frothy. Add milk, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk until completely smooth and sugar dissolves.
  3. Sprinkle raisins over bread cubes. Pour custard mixture evenly over bread. Press down gently to ensure all pieces are soaked. Let sit for 15 minutes to absorb.
  4. Bake for 45 to 50 minutes until golden brown on top and center is set with a slight jiggle. A knife inserted in the middle should come out mostly clean. If too wet, bake another 5 to 10 minutes.
  5. While pudding bakes, make vanilla sauce. Melt butter in a medium saucepan over medium-low heat. Stir in sugar and heavy cream. Reduce heat to low and cook for 8 to 10 minutes, stirring constantly, until mixture thickens and coats the back of a spoon.
  6. Remove sauce from heat and stir in vanilla extract and salt. Let pudding rest for 10 minutes after baking, then serve warm with vanilla sauce drizzled generously over each portion.

Notes

  • Use sturdy bread like challah, brioche, or French bread for best texture.
  • Don't skip the 15-minute soaking time for proper custard absorption.
  • Cover with foil if top browns too quickly, removing it for the last 10 minutes.
  • Vanilla sauce thickens as it cools slightly.
  • Store leftovers separately in airtight containers for up to 4 days.
  • Can be assembled 24 hours ahead and refrigerated before baking.