Transport yourself to simpler times with this Old-Fashioned Bread Pudding, a beloved recipe passed down through generations. Made with soft bread, sweet raisins, and a custard enriched with nutmeg and vanilla, this dish is baked to golden perfection. Topped with a luscious Caramel Vanilla Sauce, each bite is a warm, comforting embrace of classic flavors. Perfect for gatherings or a cozy treat at home, this dessert truly embodies the taste of nostalgia.
Why You’ll Love This Recipe:
Classic Comfort: The soft, warm bread pudding paired with rich caramel sauce is the epitome of homey desserts.
Simple Ingredients: You probably already have everything you need in your pantry or fridge.
Versatile: Swap raisins for other dried fruits or add nuts for a twist.
Make-Ahead Friendly: Both the pudding and sauce can be prepared in advance for stress-free entertaining.
Perfect for Any Occasion: From holidays to weeknight treats, this recipe suits every occasion.
Key Ingredients:
Bread: Stale white bread works best, as it soaks up the custard mixture without becoming too soggy. Feel free to use brioche, challah, or even leftover dinner rolls for extra richness.
Raisins: Traditional to bread pudding, raisins add a pop of sweetness and texture. Swap with dried cranberries, chopped dates, or omit if preferred.
Milk: Whole milk is ideal for a creamy custard base, but you can use 2% or even half-and-half for a richer dessert.
Butter: Adds richness to both the pudding and caramel sauce, giving the dish its indulgent flavor.
Eggs: Provide structure to the custard, ensuring the pudding sets beautifully.
Nutmeg: Adds a warm, subtle spice that complements the sweetness of the dish.
Caramel Sauce: The combination of butter, brown sugar, and cream creates a rich, velvety sauce that’s pure decadence.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Directions:
Preparing the Pudding
Preheat the Oven:
Preheat your oven to 350°F (175°C). This ensures an even cooking temperature for the pudding.
Combine Bread and Raisins:
Place 4 cups of cubed white bread (1-inch pieces) in a large bowl.
Add 1/2 cup of raisins and mix gently.
Prepare the Milk Mixture:
In a small saucepan, heat 2 cups of milk with 1/4 cup of butter over medium heat.
Stir occasionally until the butter is fully melted, about 4–7 minutes. The mixture should be warm, not boiling.
Mix with Bread:
Pour the warm milk mixture over the bread and raisins.
Let it sit for 10 minutes, allowing the bread to absorb the liquid and soften.
Add Remaining Ingredients:
To the soaked bread mixture, add:
1/2 cup of sugar
2 slightly beaten eggs
1 tablespoon of vanilla extract
1/2 teaspoon of ground nutmeg
Mix well until evenly combined.
Prepare the Casserole Dish:
Grease a 1 1/2-quart casserole dish with butter or non-stick spray.
Pour the bread mixture into the dish, spreading it evenly.
Bake the Pudding:
Place the casserole in the preheated oven.
Bake for 40–50 minutes, or until the center is set and the top is golden brown.
Test doneness by inserting a knife into the center; it should come out clean.
Making the Caramel Sauce
Combine Sauce Ingredients:
In a small saucepan, combine:
1/2 cup of butter
1/2 cup of sugar
1/2 cup of packed brown sugar
Cook over medium heat, stirring occasionally, until the mixture thickens and comes to a full boil (5–8 minutes).
Add Cream and Vanilla:
Carefully stir in 1/2 cup of heavy whipping cream (the mixture may bubble).
Cook while stirring frequently until the sauce thickens to your desired consistency.
Remove from heat and stir in 1 tablespoon of vanilla extract.
Serving Suggestions
Classic Comfort: Pair with a hot cup of coffee or tea for a cozy dessert.
Indulgent Dessert: Top with a scoop of vanilla ice cream for a rich and creamy contrast.
Holiday Treat: Garnish with whipped cream and a sprinkle of cinnamon for a festive presentation.
Storing:
Refrigerate leftover pudding and sauce in airtight containers for up to 3 days.
Reheat the pudding in the microwave or oven until warmed through.
Reheat the caramel sauce gently on the stove or in the microwave, adding a splash of cream if it thickens too much.
Variations to Try:
Chocolate Twist: Replace raisins with chocolate chips or chunks for a decadent chocolate version.
Fruit Additions: Swap raisins for dried cranberries, chopped dates, or even fresh apples or pears.
Nutty Delight: Add chopped pecans or walnuts for a crunchy texture.
Spiced Up: Add a pinch of cinnamon, cardamom, or allspice to the custard for a spiced flavor profile.
Boozy Sauce: Stir a tablespoon of rum or bourbon into the caramel sauce for an adult twist.
Conclusion:
Grandma’s Old-Fashioned Bread Pudding is proof that the simplest ingredients can create the most unforgettable desserts. With its soft, custardy texture and the luxurious caramel vanilla sauce, this recipe will transport you back to your happiest memories. Whether you’re making it for a special occasion or just because, this timeless dessert will always hit the sweet spot. Enjoy!
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Ingredients
- 4 cups white bread cubed (8 slices, 1-inch pieces)
- 1/2 cup raisins
- 2 cups milk
- 1/4 cup butter
- 1/2 cup sugar
- 2 eggs slightly beaten
- 1 tbsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/2 cup butter for caramel sauce
- 1/2 cup sugar for caramel sauce
- 1/2 cup brown sugar firmly packed
- 1/2 cup heavy whipping cream
- 1 tbsp vanilla extract for caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Place cubed white bread and raisins in a large bowl. Heat milk and butter in a saucepan until the butter is melted. Pour the mixture over the bread and let it sit for 10 minutes. Mix in sugar, beaten eggs, vanilla, and nutmeg. Pour the mixture into a greased 1 1/2-quart casserole dish.
- Bake the pudding in the preheated oven for 40–50 minutes, or until the top is golden brown and the center is set. Check doneness by inserting a knife into the center; it should come out clean.
- Combine butter, sugar, and brown sugar in a saucepan. Cook over medium heat, stirring until the mixture thickens and boils (5–8 minutes). Stir in heavy cream and vanilla extract, cooking until thickened to your desired consistency.
- Spoon the warm pudding into bowls and drizzle generously with caramel sauce. Refrigerate leftovers for up to 3 days and reheat before serving.