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Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

A delightful dessert that transforms stale bread into a warm and comforting bread pudding, served with a rich vanilla sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Bread Pudding
  • 8 slices Stale bread Brioche works well for added flavor.
  • 2 cups Milk Can be substituted with almond or oat milk for dairy-free.
  • 1/2 cup Butter Can be replaced with coconut oil for dairy-free.
  • 1/2 cup Granulated Sugar Brown sugar can be used for richer flavor.
  • 1/4 cup Brown Sugar Optional; can use only granulated sugar.
  • 3 large Eggs Flax eggs can be used for a vegan option.
  • 2 teaspoons Vanilla Extract Use pure extract for best results.
  • 1 teaspoon Cinnamon Nutmeg can be used instead for variety.
  • 1/4 teaspoon Nutmeg Optional; adds complexity.
  • 1 pinch Salt Enhances sweetness.
  • 1/2 cup Raisins Optional; chocolate chips can be used for a twist.
For the Vanilla Sauce
  • 1/4 cup Butter
  • 1/2 cup Granulated Sugar
  • 1/2 cup Cream Use heavy cream for richness.
  • 2 teaspoons Vanilla Extract Add after boiling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Place the cubed stale bread in a large mixing bowl.
  3. In a separate bowl, combine the milk, melted butter, granulated sugar, brown sugar, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Whisk until well blended.
  4. Pour the mixture over the cubed bread and gently fold until the bread is well-coated. Let it sit for about 15 minutes.
  5. If using, add raisins to the mixture, then pour into the prepared baking dish.
Baking
  1. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Making Vanilla Sauce
  1. In a small saucepan over medium heat, combine butter, sugar, and cream. Stir continuously until the mixture begins to boil.
  2. Remove from heat and stir in the vanilla extract. Serve warm over the bread pudding.

Notes

For a crispy topping, broil for the last few minutes of baking. Serve with whipped cream or vanilla ice cream.