Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce – A Timeless Classic
There’s something magical about the flavors of warm, spiced bread pudding topped with creamy vanilla sauce. This old-fashioned dessert brings back memories of Grandma’s kitchen, where love, comfort, and sweet aromas filled the air. And the best part? It’s incredibly easy to make with simple pantry staples.
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Why You’ll Love This Bread Pudding
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Cozy, nostalgic flavor that tastes like home
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Buttery, custard-soaked bread with golden edges
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Velvety homemade vanilla sauce poured on top
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Perfect for holidays, Sunday dinners, or chilly nights
Ingredients
For the Bread Pudding:
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3½ cups white bread, cubed
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1½ cups whole milk
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½ cup evaporated milk
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2 eggs
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½ cup granulated sugar
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¼ cup butter, melted
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1 teaspoon vanilla extract
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1 teaspoon cinnamon
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¼ teaspoon nutmeg
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Pinch of salt
For the Vanilla Sauce:
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½ cup sugar
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¼ cup butter
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1 tablespoon flour
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1 cup milk
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1 tablespoon vanilla extract
Instructions
Make the Bread Pudding:
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Preheat oven to 350°F (175°C). Grease an 8×8 baking dish.
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In a bowl, whisk together milk, evaporated milk, eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt.
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Add the cubed bread and stir until well soaked.
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Pour the mixture into the baking dish.
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Bake for 40–45 minutes or until golden and set.
Make the Vanilla Sauce:
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In a saucepan over medium heat, melt butter. Stir in flour to make a smooth paste.
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Add sugar and milk, stirring constantly until thickened.
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Remove from heat, stir in vanilla, and pour over the warm bread pudding.
Tips for Success
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Stale bread works best — soak it well in the custard.
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Add raisins, pecans, or even chocolate chips for extra texture.
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You can double the vanilla sauce if you like it extra saucy.
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Serve warm with whipped cream or a scoop of vanilla ice cream!
Perfect For…
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Thanksgiving dessert tables
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Old-fashioned Southern dinners
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Cozy fall and winter gatherings
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When you need to use up extra bread!
Old-Fashioned Bread Pudding with Vanilla Sauce
Description
This warm and nostalgic bread pudding is soaked in a sweet custard and baked to golden perfection. Topped with a rich vanilla sauce, it’s the ultimate old-fashioned dessert — soft on the inside, crisp on the edges, and full of comforting flavor.
Ingredients
For the Bread Pudding:
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3½ cups white bread, cubed (slightly stale or toasted)
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1½ cups whole milk
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½ cup evaporated milk
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2 large eggs
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½ cup granulated sugar
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¼ cup melted butter
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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Pinch of salt
For the Vanilla Sauce:
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½ cup granulated sugar
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¼ cup butter
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1 tablespoon all-purpose flour
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1 cup whole milk
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1 tablespoon vanilla extract
Instructions
For the Bread Pudding:
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Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
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In a large bowl, whisk together the whole milk, evaporated milk, eggs, sugar, butter, vanilla, cinnamon, nutmeg, and salt.
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Add the cubed bread and gently mix until all pieces are soaked.
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Pour the mixture into the prepared baking dish and smooth the top.
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Bake for 40–45 minutes or until golden brown and set in the center.
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Let cool slightly while you prepare the sauce.
For the Vanilla Sauce:
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In a small saucepan, melt butter over medium heat.
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Whisk in the flour to make a roux, and cook for 1 minute.
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Gradually add the sugar and milk, whisking constantly.
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Cook until thickened (about 4–5 minutes), then remove from heat.
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Stir in vanilla extract.
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Pour over warm bread pudding before serving.
Notes
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Best Bread: Use stale French bread, brioche, or white sandwich bread for best texture.
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Make Ahead: Assemble the pudding the night before, then bake fresh the next day.
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Storage: Store leftovers in the fridge up to 3 days. Reheat in the microwave or oven.
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Serve With: A scoop of vanilla ice cream or a dollop of whipped cream takes it over the top!