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Warm, comforting, and irresistibly nostalgic — this homemade bread pudding with creamy vanilla sauce is everything you remember from Grandma’s kitchen. Soft custard-soaked bread baked to golden perfection and drizzled with silky vanilla sauce makes this dessert a timeless favorite. Perfect for holidays, family gatherings, or cozy nights at home, this old-fashioned recipe is simple, hearty, and absolutely delicious.

Ingredients

For the Bread Pudding

• 8 cups stale bread, torn into chunks
• 4 cups whole milk
• 1 cup granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• ½ cup raisins (optional)

For the Vanilla Sauce

• 1 cup heavy cream
• ½ cup whole milk
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract

Instructions

Step 1: Prepare the Bread Mixture

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Add torn bread to a mixing bowl and pour milk over it. Let sit 10–15 minutes until softened.
3. In another bowl, whisk together:
   • Sugar
   • Eggs
   • Vanilla
   • Cinnamon
   • Nutmeg
   • Salt
4. Pour egg mixture over the soaked bread and gently fold to combine.
5. Stir in raisins if using, then transfer mixture to the prepared baking dish.

Step 2: Bake

1. Bake for 45–50 minutes, or until the top is golden and the pudding is set.
2. Cool for several minutes before serving.

Step 3: Make the Vanilla Sauce

1. In a saucepan, whisk together cream, milk, sugar, and cornstarch.
2. Cook over medium heat, stirring constantly, until thickened and gently bubbling.
3. Remove from heat and mix in vanilla extract.
4. Allow to cool slightly before serving.

Step 4: Serve

1. Cut the bread pudding into squares or scoop into bowls.
2. Drizzle generously with warm vanilla sauce.
3. Enjoy warm for the best flavor and texture.

Pro Tips

• Stale or lightly toasted bread absorbs custard best.
• For richer flavor, use brioche or challah bread.
• Add ¼ cup chopped pecans or walnuts for extra texture.
• Let the pudding rest for 10 minutes before slicing.
• Warm the vanilla sauce just before serving for maximum creaminess.

Why This Recipe Works

• Uses simple pantry ingredients
• Soft, custardy center with a golden top
• The vanilla sauce adds rich, creamy sweetness
• Perfect make-ahead dessert
• Customizable with spices, nuts, and add-ins

Substitutions & Variations

Bread Options

• Brioche
• Challah
• French bread
• Croissants for extra richness

Flavor Add-Ins

• Chocolate chips
• Dried cranberries
• Orange zest
• Caramel drizzle

Dairy-Free Options

• Almond milk or oat milk
• Coconut cream in place of heavy cream

Low-Carb/Keto Version

• Use almond-flour or coconut-flour bread
• Replace sugar with erythritol or stevia
• Use unsweetened almond milk

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Assemble the pudding and refrigerate up to 24 hours before baking.
• Bake the vanilla sauce fresh for best results.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.

Reheating

• Oven: 350°F for 12–15 minutes
• Microwave: 30–45 seconds
• Warm vanilla sauce separately before serving

Serving Ideas

• With a scoop of vanilla ice cream
• Topped with whipped cream
• Drizzled with caramel or chocolate sauce
• Served warm with fresh berries
• Paired with a cup of coffee or hot tea

Nutrition (Per Serving Estimate)

• Calories: 320
• Carbs: 45g
• Protein: 8g
• Fat: 12g
• Sugar: 27g
• Fiber: 1g

Frequently Asked Questions

1. Can I use fresh bread instead of stale?

Yes. Toast fresh bread in the oven for 5–7 minutes to dry it out.

2. Do I have to use raisins?

No — they’re optional. You can replace them with nuts, chocolate chips, or dried cranberries.

3. Can I freeze bread pudding?

Yes. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

4. Can I double the recipe?

Absolutely — use a larger baking dish and increase baking time by 10–15 minutes.

5. Is the vanilla sauce necessary?

It’s optional, but highly recommended for richness and classic flavor.

This old-fashioned bread pudding with warm vanilla sauce is the perfect comforting dessert that never goes out of style. Made with simple ingredients and baked to golden perfection, it delivers nostalgic flavor and a soft custardy texture every time. Whether you’re serving guests or treating yourself, this beloved recipe is guaranteed to become a family favorite.

Old-Fashioned Bread Pudding with Vanilla Sauce

Try this classic bread pudding with creamy vanilla sauce — a warm, nostalgic dessert with simple ingredients, rich flavor, and perfect comforting texture.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 10

Calories 320 kcal

Ingredients

  

For the Bread Pudding

• 8 cups stale bread, torn into chunks
• 4 cups whole milk
• 1 cup granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• ½ cup raisins (optional)

For the Vanilla Sauce

• 1 cup heavy cream
• ½ cup whole milk
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract

Instructions

 

• Prepare the Bread Mixture

  Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

  Add torn bread to a mixing bowl and pour milk over it. Let sit 10–15 minutes until softened.

  In another bowl, whisk together:

  Sugar

  Eggs

  Vanilla

  Cinnamon

  Nutmeg

  Salt

  Pour egg mixture over the soaked bread and gently fold to combine.

  Stir in raisins if using, then transfer mixture to the prepared baking dish.
• Bake

  Bake for 45–50 minutes, or until the top is golden and the pudding is set.

  Cool for several minutes before serving.
• Make the Vanilla Sauce

  In a saucepan, whisk together cream, milk, sugar, and cornstarch.

  Cook over medium heat, stirring constantly, until thickened and gently bubbling.

  Remove from heat and mix in vanilla extract.

  Allow to cool slightly before serving.
• Serve

  Cut the bread pudding into squares or scoop into bowls.

  Drizzle generously with warm vanilla sauce.

  Enjoy warm for the best flavor and texture.

Notes

• Bread thickness affects texture; smaller cubes create softer pudding.
• Add extra vanilla for deeper flavor.
• For a lighter version, use reduced-fat milk.

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