Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
by: admindz

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

I still remember sneaking into Grandma’s kitchen where the warm, vanilla-scented air made everything feel safe and sticky-fingered. She’d hum while tearing up stale bread like it had secrets to tell, and she never measured with a spoon—just a wink and a little pinch of this and that. Today I follow her spirit but use actual cups and teaspoons so you don’t have to guess. This old-fashioned bread pudding with a silky vanilla sauce tastes like a memory: warm custardy center, crisp caramelized edges, and that cozy, buttery smell that makes guests ask for seconds before you even sit down.

Quick Facts

  • Yield: Serves 6–8
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 70 minutes

Why This Recipe is Awesome

It turns leftover bread into a silky, comforting dessert that smells like nostalgia and tastes like a hug. The center stays tender and custardy while the top forms golden, slightly crackly edges — who doesn’t love crispy edges? It’s forgiving, uses pantry staples, and the sweet vanilla sauce sends it over the top. Honestly, it’s so easy even your oven can’t mess it up (okay, maybe it can, but there’s a fix for that below).

Ingredients

For the Main Dish:

  • 6 cups day-old bread, torn or cut into 1-inch cubes (use challah, French bread, or brioche)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 tbsp unsalted butter, melted (+ extra for greasing)
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 1/2 cup raisins or chopped dried fruit (optional)

For the Sauce / Garnish (if applicable):

  • 4 tbsp (1/2 stick / 2 oz) unsalted butter
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 2 tsp vanilla extract
  • Pinch of salt
  • Optional: 1 tbsp dark rum or bourbon for a grown-up kick

How I Make It

Step 1:

I preheat my oven to 350°F and butter a 9×13-inch baking dish. I toss the 6 cups of cubed bread into a big bowl so the aroma of toasted crusts hits me first. If the bread’s not quite stale, I pop it into a 350°F oven for 7–10 minutes to dry it out — that gives better texture and prevents sogginess.

Step 2:

In a mixing bowl I whisk together the 2 cups milk, 1 cup heavy cream, 3 large eggs, 3/4 cup sugar, 2 tsp vanilla, 1 tsp cinnamon, and 1/4 tsp salt until glossy and smooth. I pour the custardy mixture over the bread, gently folding with a spatula so every cube drinks up the liquid. If I add raisins, I sprinkle them in now. Let it sit for about 15 minutes so the bread soaks and softens — you’ll see puddles disappear and the texture turn plush.

Step 3:

I drizzle 2 tbsp melted butter over the top and press a few cubes lightly to compact the surface. At this point the kitchen fills with a warm, vanilla-sweet steam that makes me want to sneak a spoonful. If you like a little crunch, scatter a few extra knobs of butter on top; they brown into buttery pockets as it bakes.

Step 4:

I slide the dish into the oven and bake at 350°F for 45–50 minutes until the top turns golden and a knife inserted near the center comes out mostly clean with a little custard clinging. Look for golden edges and a jiggle that’s gentle, not liquid — the center will finish setting while it rests. If the top browns too quickly, I tent aluminum foil to prevent burning and keep baking.

Step 5:

While it rests, I make the sauce. I melt 4 tbsp butter in a small saucepan, stir in 1 cup sugar until glossy, then slowly whisk in 1 cup heavy cream. I simmer gently for 3–4 minutes until the sauce thickens slightly, remove from heat, and stir in 2 tsp vanilla and a pinch of salt. If I feel fancy, I splash in 1 tbsp bourbon. I pour the warm sauce over slices of pudding and serve right away. Warm pudding plus warm sauce equals instant contentment.

Pro Tips

  • Use day-old or slightly stale bread for the best texture; fresh bread makes it gummy. Toast fresh slices for 7–10 minutes to firm them up.
  • If you want a custardy center, check at 45 minutes and aim for a gentle jiggle. For a firmer set, bake to 50 minutes.
  • If your top browns too fast, tent with foil and continue baking — that saves the crust while the middle cooks.
  • Try swapping half the milk for half-and-half for a richer custard without adding full heavy cream calories.

Common Mistakes to Avoid

  • Skipping preheating: Classic rookie move. It changes texture and bake time.
  • Overmixing: Leads to dense or chewy results. Mix until just combined.
  • Guessing cook time: Always use visual cues or a timer, not just vibes.
  • Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

  • Swap heavy cream with an extra cup of whole milk for a lighter pudding; it will be less rich but still lovely.
  • Use coconut milk (full-fat) for a dairy-free twist; the texture turns silkier and gains a coconut aroma.
  • Substitute butter with coconut oil in the pudding and sauce for dairy-free baking; the flavor changes slightly and you lose some buttery magic.
  • Make it gluten-free by using a gluten-free day-old loaf; the custard soaks and texture stays comforting, though crumb structure differs slightly.

Variations & Tips

  • Add 1 tsp orange zest and swap raisins for chopped dried cranberries for a citrusy holiday version.
  • Stir in 1 cup chopped apples and 1 tsp nutmeg to make it seasonal and slightly tart.
  • Make it chocolatey by tossing 1/2 cup mini chocolate chips with the bread cubes before pouring custard.
  • For a boozy adult version, soak the raisins in 2 tbsp rum or bourbon for 10 minutes before adding.
  • Turn it savory: omit sugar, add herbs, cheese, and leftover roasted veggies for a brunch-style strata.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Yes! Assemble the pudding up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Bring it to room temperature for 15–20 minutes before baking and add a few extra minutes to the baking time.
Can I double the recipe?
Sure thing. Use a 9×13 plus a smaller dish or a larger 11×15 pan. Increase baking time by 10–15 minutes and check for the gentle jiggle; the edges should brown and the center should set.
Can I substitute butter with oil?
Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (by volume) if you must — flavor and browning will change slightly.
How do I know it’s done?
Look for golden, crackly edges, a slightly set top, and a gentle jiggle in the center. A knife inserted near the middle should come out mostly clean with a bit of custard clinging. If you prefer, aim for an internal temp around 160°F.
What if I don’t have ingredient X?
No panic. Swap vanilla extract with 1 tsp vanilla bean paste or 1/4 tsp almond extract for a different but pleasant note. If you lack heavy cream, use whole milk plus 2 tbsp melted butter for richness.

How I Like to Serve It

I spoon warm slices onto plates, drizzle generous ribbons of warm vanilla sauce, and top with a scoop of vanilla ice cream or a dollop of whipped cream. I serve this at cozy Sunday dinners, holiday breakfasts, or whenever friends pop by for unplanned sweetness. It pairs beautifully with strong coffee, black tea, or a cheeky glass of dessert wine.

Notes

  • Store leftovers covered in the fridge for up to 3 days. Reheat gently in a 350°F oven for 10–12 minutes or microwave in 30-second bursts.
  • If you add cooked meats to make a savory version, cook to safe internal temps (e.g., 165°F for poultry).

Final Thoughts

Closing: This is the kind of recipe that turns odds-and-ends into something glorious — comforting, unpretentious, and crowd-pleasing. Now go impress someone — or just yourself — with your homemade masterpiece!