Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
This cozy, custard-soaked bread pudding is a nostalgic dessert made from pantry staples and topped with a warm caramel vanilla sauce that takes it over the top. It’s the kind of humble, old-fashioned treat that brings everyone to the table — and back for seconds.
Want This Recipe Later?
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 the prepared dish and bake 40–50 minutes, until golden and the center reaches 160°F on a food thermometer.
- 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.
Notes
Swap raisins for dried cranberries or chopped dates. Brioche or challah makes it extra rich if you have some on hand.
Nutrition
Serving: 1servingCalories: 611kcalCarbohydrates: 82.8gProtein: 8.7gFat: 27.8gSaturated Fat: 16.6gTrans Fat: 1gCholesterol: 152mgSodium: 202mgFiber: 1.2gSugar: 64.2g
Made this recipe? Tap a star to rate it.