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There are some desserts that feel like a warm blanket straight from the dryer — and this one? This is that dessert.
It’s the kind of thing that reminds you of family dinners where someone always forgot the rolls, but dessert was never missed. My grandma made this bread pudding whenever we had leftover white bread — usually the kind from the store that came in a plastic bag with twist ties no one could ever find. Nothing fancy. But once she poured her vanilla-scented custard over it and baked it until golden? Magic.
This is my version of her recipe, plus a rich caramel vanilla sauce that’s so good you’ll probably want to drizzle it on everything. (I may or may not have done that with pancakes once. No regrets.)
Why You’ll Love This One
Old-school comfort that feels just right on a cold evening
Pantry staples — no need for a grocery run
Easy to prep ahead if you’re hosting or just tired
Great base recipe — go classic or dress it up
Crowd-pleaser (especially with the sauce, trust me)
Ingredients You’ll Need
For the Pudding:
4 cups stale white bread, cubed (about 1-inch pieces)
½ cup raisins (or whatever dried fruit you like)
2 cups whole milk
¼ cup butter
½ cup granulated sugar
2 large eggs, lightly beaten
1 tbsp vanilla extract
½ tsp ground nutmeg
For the Sauce:
½ cup butter
½ cup white sugar
½ cup packed brown sugar
½ cup heavy cream
1 tbsp vanilla extract
Quick note: Brioche or challah makes this extra special. Use what you have — this recipe’s not fussy.
Step-by-Step Directions
Preheat Your Oven
Set it to 350°F. Grease a 1½-quart baking dish — I usually just rub butter around with a paper towel like Grandma did.
Soak the Bread
Toss the bread cubes and raisins in a big mixing bowl.
In a small saucepan, heat up the milk and butter just until the butter melts. No need to boil — warm is good.
Pour that buttery milk over the bread and let it sit for about 10 minutes. The bread soaks it up like a sponge and softens.
Mix the Custard
Add the sugar, beaten eggs, vanilla, and nutmeg to the soaked bread mixture. Stir gently but thoroughly. You want it mixed, not mashed.
Bake It
Pour everything into your buttered dish and spread it out. Bake for about 40–50 minutes. The top should be golden brown, and the middle should be set — a butter knife poked into the center should come out mostly clean.
Make the Caramel Vanilla Sauce
While the pudding bakes (and your kitchen starts smelling ridiculously good), get going on the sauce.
In a saucepan, melt the butter over medium heat. Add both sugars and stir until it looks smooth and starts to bubble — takes about 5–8 minutes.
Carefully stir in the cream — it might bubble up, so go slow. Keep stirring until it thickens slightly. Turn off the heat, stir in the vanilla, and try not to eat it with a spoon. (Okay, maybe just one.)
Serving Suggestions
Serve the pudding warm, straight from the dish — this isn’t a fussy dessert.
Drizzle the warm sauce generously over the top.
Add a scoop of vanilla ice cream or whipped cream if you’re feeling extra.
Sprinkle with cinnamon for a little holiday flair.
Pro tip: If the sauce thickens too much later, just warm it up and add a splash of cream or milk to loosen it.
Storing & Reheating
Fridge: Cover leftovers and store for up to 3 days.
Reheat pudding: In the microwave or oven until warmed through.
Reheat sauce: On the stove or microwave — just go low and slow.
Variations to Try:
Swap the raisins: Try dried cranberries, dates, or chopped dried apricots
Make it nutty: Add chopped pecans or walnuts for a little crunch
Chocolate lovers: Toss in some chocolate chips instead of fruit
Boozy version: Add a splash of bourbon or dark rum to the sauce
Spice it up: Try cinnamon, cardamom, or even a little pumpkin pie spice in the custard
Final Thoughts
This bread pudding is nothing fancy — and that’s exactly what makes it perfect. It’s warm, soft, and tastes like something your grandma might’ve made with whatever she had on hand. You don’t need to dress it up (though you totally can), and you don’t need to be a pastry chef to get it right.
Make it for the holidays, make it for Sunday dinner, or just make it because you’ve got old bread sitting on the counter and need a little comfort.
It’s sweet, nostalgic, and downright irresistible with that vanilla caramel sauce. I hope you love it as much as we do.
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
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
Instructions
- Preheat oven to 350°F (175°C) and grease a 1½-quart baking dish with butter.
- Place bread cubes and raisins in a large mixing bowl.
- In a saucepan, heat milk and ¼ cup butter over medium heat until butter is melted. Pour over bread and let sit 10 minutes.
- Add sugar, eggs, vanilla, and nutmeg to the soaked bread. Stir gently to combine.
- Pour mixture into prepared dish and bake 40–50 minutes, until golden and center is set.
- While baking, make sauce: melt ½ cup butter in a saucepan, add white and brown sugar, and stir until smooth and bubbling (5–8 minutes).
- Slowly stir in cream, cook until slightly thickened, then stir in vanilla extract. Serve warm over pudding.