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Grandma’s Classic Bread Pudding with Vanilla Sauce
Flona

Grandma's Classic Bread Pudding with Vanilla Sauce

This old-fashioned bread pudding transforms day-old bread into a warm, custardy dessert with raisins, nutmeg, and vanilla. The rich caramel vanilla sauce drizzled over the top makes it extraordinary.
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Prep Time 15 minutes
Cook Time 45 minutes
Soaking Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Bread Pudding
  • 4 cups day-old bread cut into 1-inch cubes
  • 1/2 cup raisins
  • 2 cups whole milk
  • 1/4 cup granulated sugar
  • 2 large eggs slightly beaten
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon ground nutmeg
For the Vanilla Sauce
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla extract

Equipment

  • 1.5-quart casserole dish
  • Large mixing bowl
  • Whisk
  • Small saucepan
  • Wooden spoon
  • Knife for testing doneness

Method
 

  1. Preheat and Prep: Heat oven to 350°F (175°C). Grease a 1.5-quart casserole dish with butter or nonstick spray.
  2. Make Custard Base: In large bowl, whisk together milk, eggs, sugar, vanilla extract, and nutmeg until sugar dissolves and mixture is smooth with no streaks of egg white visible.
  3. Combine Bread and Raisins: Place bread cubes and raisins in another large bowl. Pour custard mixture over bread. Press bread down gently to saturate every piece. Let sit for 10 minutes, stirring once halfway through to redistribute custard.
  4. Bake Pudding: Transfer bread mixture to prepared casserole dish, spreading evenly. Bake for 40 to 50 minutes until center is set and top is golden brown. Knife inserted in center should come out clean.
  5. Make Vanilla Sauce: While pudding bakes, combine butter, sugar, heavy cream, and vanilla in small saucepan. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Bring to gentle simmer and cook 2 to 3 minutes until slightly thickened and light caramel in color.
  6. Serve: Let pudding cool for 15 minutes. Cut into squares and serve warm with vanilla sauce drizzled generously over top.

Notes

Use day-old bread for best absorption. Whole milk creates creamiest texture. Bread pudding firms up as it cools. Reheat gently before serving leftovers. Vanilla sauce stores in refrigerator up to 1 week.