A warm, comforting dessert made from simple pantry ingredients: slightly sweet custardy bread pudding with a hint of vanilla and cinnamon, topped with smooth vanilla sauce.
Why You’ll Love This Recipe
This recipe is timeless and nostalgic — a true classic. It transforms stale or day‑old bread into a decadent dessert that feels like a hug in a bowl. The aroma of vanilla and cinnamon is irresistible, and the creamy texture appeals to both kids and adults. Plus, it’s forgiving and flexible, making it perfect for using up leftover bread or customizing with additions like raisins or nuts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• … additional ingredients needed (see recipe card)
Directions
Preheat oven to 350 °F (175 °C).
Tear or cube day‑old bread (about 4–6 cups) and place in a baking dish.
In a mixing bowl, whisk together eggs, milk (or cream), sugar, vanilla extract, and ground cinnamon until smooth.
Pour the custard mixture over the bread, pressing gently so all pieces soak up the liquid.
Let sit for about 10–15 minutes to absorb.
Place the dish in a larger pan and add hot water to the outer pan (water bath method) about halfway up the sides.
Bake for about 45 to 55 minutes, until the pudding is set and the top is golden.
Meanwhile, prepare the vanilla sauce by heating cream (or milk), sugar, and vanilla—stir until slightly thickened.
Let pudding rest a few minutes, then serve warm with vanilla sauce drizzled on top.
Servings and timing
Yields: 6 to 8 servings
Prep time: 15 minutes
Soaking/rest time: 10–15 minutes
Bake time: 45–55 minutes
Total time: about 1 hour 15 minutes
Variations
• Add fruit or raisins: Stir in ½ to 1 cup of raisins, dried cranberries, or chopped apples.
• Nutty twist: Sprinkle chopped walnuts or pecans over the top before baking.
• Chocolate version: Fold in chocolate chips or drizzle melted chocolate on top.
• Spice it up: Add a pinch of nutmeg or cardamom along with the cinnamon.
• Egg-free version: Use a custard substitute (e.g. silken tofu blended with milk) for a vegan adaptation.
• Bread choices: Use brioche, challah, French bread, or even croissants for richer texture.
Storage/Reheating
Refrigerate any leftovers in an airtight container for up to 3–4 days.
To reheat, warm individual portions in the microwave for 20–30 seconds or in a preheated 325 °F (160 °C) oven for 10–15 minutes. If the pudding seems dry, add a splash of milk or a bit more sauce before reheating.
FAQs
What kind of bread is best for bread pudding?
Stale or day‑old bread works best because it absorbs the custard without falling apart. Dense breads like brioche, challah, or French bread give the best texture.
Can I use a milk substitute?
Yes — you can use half‑and‑half, cream, or non‑dairy milks (such as almond milk or oat milk). The texture may be slightly lighter with plant milks.
How do I know when it’s done baking?
It’s done when the edges are set and the center is slightly jiggly but not liquid. A skewer inserted near the center should come out mostly clean.
Can I prepare it ahead of time?
Yes — you can assemble and refrigerate it (covered) up to 4 hours ahead, then bake just before serving.
Can I freeze bread pudding?
Yes — cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
Is the vanilla sauce necessary?
While the pudding is delicious on its own, the vanilla sauce adds moisture and richness. You can serve it with ice cream or whipped cream instead if desired.
How to prevent the top from burning?
If the top browns too quickly, loosely cover with foil halfway through baking.
Can I bake it without a water bath?
Yes — it’s possible. Just monitor it closely so the edges don’t overcook. A water bath helps ensure even, gentle cooking.
Can I make individual servings?
Absolutely — use ramekins or muffin tins, reduce baking time to 20–30 minutes depending on size.
What if the pudding is too dry?
When reheating, add a splash of milk or extra sauce. You can also serve with extra cream or sauce on the side.
Conclusion
Grandma’s Old‑Fashioned Bread Pudding with Vanilla Sauce is a comforting, nostalgic dessert that transforms simple ingredients into something magical. Whether you’re serving it for a family dinner, holiday gathering, or as a cozy treat, it’s sure to win hearts (and taste buds). With its easy preparation, flexible variations, and that luscious sauce, it’s a dessert that never goes out of style.
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a warm, comforting dessert made with simple ingredients. Cubes of day-old bread soak in a sweet vanilla-cinnamon custard, then bake until golden and soft. Topped with a creamy homemade vanilla sauce, it’s a classic treat that’s both cozy and timeless.
Ingredients
4–6 cups day-old bread, cubed or torn
1 cup granulated sugar
4 large eggs
2 cups milk (or cream)
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp salt
Vanilla Sauce:
1 cup milk or cream
1/4 cup sugar
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Lightly grease a baking dish.
Place cubed bread in the baking dish.
In a large bowl, whisk eggs, milk, sugar, vanilla, cinnamon, and salt until well combined.
Pour custard over the bread. Press gently to ensure all pieces are soaked.
Let sit 10–15 minutes to absorb.
Place baking dish in a larger pan and pour hot water into the outer pan halfway up the sides (water bath).
Bake for 45–55 minutes, until golden and set.
While it bakes, make the vanilla sauce: heat milk, sugar, and vanilla in a small saucepan over medium-low heat, stirring until slightly thickened.
Let the bread pudding cool slightly, then serve warm with vanilla sauce drizzled over top.
Notes
Optional add-ins: raisins, chopped nuts, chocolate chips, or dried fruit.
Use rich breads like brioche or challah for extra flavor and texture.
Cover loosely with foil during baking if top browns too quickly.
