Name: Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 4 cups stale white bread (cubed into 1-inch pieces); ½ cup raisins; 2 cups whole milk; ¼ cup butter; ½ cup granulated sugar; 2 large eggs (lightly beaten); 1 tbsp vanilla extract; ½ tsp ground nutmeg; ½ cup butter; ½ cup white sugar; ½ cup brown sugar (packed); ½ cup heavy cream; 1 tbsp vanilla extract

1.3Kshares
Facebook
Pinterest

There are some desserts that feel like a warm blanket straight from the dryer — and this one? This is that dessert.

You know the feeling. You’re standing in the kitchen after dinner, the plates stacked a little crooked in the sink, someone asking if there’s “anything sweet,” and you suddenly remember what’s waiting in the oven. That quiet, golden promise. Bread pudding has always been that dessert for me — dependable, forgiving, and deeply comforting.

This one takes me straight back to family dinners where someone always forgot the rolls, but dessert was never missed. My grandma made bread pudding whenever there was leftover white bread, usually the store-bought kind that came in a plastic bag with twist ties no one could ever find when you needed them. Nothing fancy. No measuring cups half the time. Just instinct, patience, and that gentle confidence that comes from making the same thing for decades.

Once she poured her vanilla-scented custard over that bread and slid it into the oven, the whole house changed. Quieter. Warmer. Like we all knew something good was coming.

This is my version of her recipe, faithful at heart but with one small indulgence added — a rich caramel vanilla sauce that’s so good you’ll want to drizzle it on everything. Pancakes, waffles, maybe even a spoon straight from the pot if no one’s looking. I’m not judging. I’ve been there.

Why You’ll Love This One (Honestly, You Will)

Old-school comfort that feels just right on a cold evening
Made with pantry staples — no special trip to the store
Easy to prep ahead when you’re hosting or just plain tired
A flexible base recipe that welcomes your personal touch
A true crowd-pleaser, especially once that sauce hits the table

This is the kind of dessert that doesn’t ask much of you. It just gives back.

Ingredients You’ll Need (Plus a Few Friendly Notes)

For the Bread Pudding

4 cups stale white bread, cubed (about 1-inch pieces)
½ cup raisins (or any dried fruit you love)
2 cups whole milk
¼ cup butter
½ cup granulated sugar
2 large eggs, lightly beaten
1 tablespoon vanilla extract
½ teaspoon ground nutmeg

For the Caramel Vanilla Sauce

½ cup butter
½ cup white sugar
½ cup packed brown sugar
½ cup heavy cream
1 tablespoon vanilla extract

Here’s the thing about bread pudding — it’s not fussy. That’s part of the charm. If your bread isn’t perfectly stale, leave it out on the counter for a few hours or toast it lightly in the oven. Brioche or challah makes this extra special, but regular sandwich bread works beautifully. That’s how this dessert earned its place at the table in the first place.

Raisins are classic, but they’re not mandatory. If your household has strong feelings about raisins (and many do), feel free to swap them out. More on that later.

Step-by-Step Directions (Nothing Complicated, Promise)

1. Preheat Your Oven

Set it to 350°F and grease a 1½-quart baking dish. I usually grab a stick of butter and a paper towel and rub it around like Grandma did. No spray cans. No drama.

2. Soak the Bread

In a large mixing bowl, toss together the bread cubes and raisins. In a small saucepan, warm the milk and butter just until the butter melts. You’re not boiling anything here — warm is plenty.

Pour that buttery milk over the bread and let it sit for about 10 minutes. Don’t rush this part. The bread needs time to soften and soak everything up. This is where the magic starts.

3. Mix the Custard

Add the sugar, beaten eggs, vanilla, and nutmeg to the bowl. Stir gently but thoroughly. You want everything combined, not mashed into submission. Think folded, not forced.

The mixture will look loose and a little uneven. That’s exactly right.

4. Bake It

Pour everything into your prepared baking dish and spread it out evenly. Slide it into the oven and bake for 40–50 minutes.

You’re looking for a golden top and a center that’s just set. A butter knife inserted into the middle should come out mostly clean, maybe with a bit of custard clinging to it. Trust your senses here — sight, smell, instinct.

Save This Recipe

Just drop your email here and We'll send it right away!

5. Make the Caramel Vanilla Sauce

While the pudding bakes and your kitchen starts smelling ridiculously good, make the sauce.

In a saucepan over medium heat, melt the butter. Add both sugars and stir until smooth and bubbling, about 5–8 minutes. Keep an eye on it — sugar has opinions.

Slowly stir in the cream. It will bubble up, so take your time. Keep stirring until the sauce thickens slightly. Turn off the heat, add the vanilla, and try very hard not to eat it straight from the pan. (I usually fail.)

Serving Suggestions (Keep It Simple)

This dessert doesn’t need much fussing.

Serve the pudding warm, straight from the dish
Drizzle that sauce generously — this is not the time to hold back
Add vanilla ice cream or whipped cream if you’re feeling extra
A light sprinkle of cinnamon or nutmeg adds a cozy finish

If the sauce thickens too much as it sits, just warm it gently and add a splash of cream or milk. It’ll loosen right up.

Variations to Make It Yours

One of the reasons bread pudding sticks around generation after generation is how adaptable it is. Think of this recipe as a starting point.

Swap the raisins: Dried cranberries, chopped dates, or dried apricots all work beautifully
Make it nutty: Add chopped pecans or walnuts for a little crunch
Chocolate lovers: Chocolate chips instead of fruit — enough said
Boozy version: A splash of bourbon or dark rum in the sauce adds warmth
Spice it up: Cinnamon, cardamom, or even pumpkin pie spice in the custard

I’ve tried most of these over the years, usually depending on what was already in the pantry or who was coming to dinner. That’s the spirit of the thing.

Frequently Asked Questions

I used fresh bread because that’s what I had — is that why mine felt a little mushy?
Possibly, yes. Fresh bread soaks things up fast and sometimes a little too well. That said, bread pudding is meant to be soft, so don’t beat yourself up. Next time you can leave the bread out for a bit or toast it lightly, but this batch is still very much edible. I’ve served softer versions plenty of times and no one pushed their plate away.

Do I really need to let the bread soak that long? I was in a hurry.
Here’s the thing — that soak time matters more than it seems. It’s what keeps the pudding from baking up dry in spots. I’ve rushed it before and regretted it, mostly because I knew better. Ten minutes goes quickly if you clean up or start the sauce.

My top got pretty brown but the middle felt a little loose. Should I have baked it longer?
Maybe. Or maybe it just needed five more minutes to settle after coming out of the oven. Bread pudding firms up as it cools, which always surprises people. If the center wasn’t sloshy and the knife came out mostly clean, you’re probably fine.

Can I cut back on the sugar without ruining it?
You can, within reason. I’ve nudged it down a bit before and it still worked. Just remember the pudding itself isn’t overly sweet — the sauce is where the indulgence lives. If you plan to skip or go light on the sauce, then yes, I’d keep the sugar as written.

Is it okay that my sauce thickened up a lot once it cooled?
Totally normal. That sauce has a mind of its own once it cools. Just warm it gently and stir in a splash of milk or cream until it loosens up again. I do this almost every time.

Can I serve this at room temperature, or does it need to be hot?
You know what? Both work. Warm is classic and cozy, but room temp is still lovely, especially if the sauce is warm. I’ve even set it out on a buffet table and let people help themselves over time. It holds up better than you’d think.

This feels like a holiday dessert, but is it weird to make it on a random weeknight?
Not weird at all. Some of the best comfort food shows up on ordinary nights when you didn’t plan much. If you’ve got leftover bread and a little time, that’s reason enough. Honestly, I think it tastes even better when it’s unexpected.

Storage & Reheating (Because Leftovers Happen)

If you’re lucky enough to have leftovers:

Refrigerate: Cover and store for up to 3 days
Reheat pudding: Microwave individual portions or warm in the oven
Reheat sauce: Low and slow on the stove or microwave, stirring often

Bread pudding reheats beautifully, which makes it a quiet hero of the dessert world.

A Few Final Thoughts Before You Go

This bread pudding isn’t fancy — and that’s exactly what makes it perfect. It’s warm, soft, gently sweet, and tastes like something your grandma might’ve made with whatever she had on hand. No stress. No showboating. Just honest comfort.

Make it for the holidays, make it for Sunday dinner, or make it because you’ve got old bread sitting on the counter and need a little reassurance. Some recipes do that. They steady you.

If you try it, I’d love to hear how you made it your own. Did you keep it classic? Add chocolate? Sneak in a little bourbon? Leave a comment or question — I read every one, usually with a cup of coffee in hand and something baking nearby.

Until next time, happy cooking — and don’t forget the sauce.