Grandma’s Old fashioned Bread Pudding Recipe
Nothing says comfort food like a slice of warm, freshly-baked bread pudding with vanilla sauce. This Grandma’s recipe is made with simple ingredients and brings together soft, buttery bread with warm flavorful spices and finishes with a decadent vanilla cream sauce.
This dessert is the perfect indulgence anytime you’re craving old fashioned comfort food. And the best part is it’s easy to serve up this home-baked goodness
Tips for Making:
This recipe works best when you use slightly stale or day old bread because it holds its shape when soaked in the custard mixture. Fresh bread may break down or might not soak up the liquid
You can use almost any kind of bread like hot dog and hamburger buns or sliced bread.
It may look like a pile of mush after you mix the bread with the milk mixture – that’s OK. The bread will soak up the egg mixture.
The bread pudding will puff up while it’s cooking and shrinks as it cools.
Make sure you cook the sauce over low heat to avoid scorching or burning.
The simple vanilla sauce will thicken as it cooks and continue to thicken as it cools.
Best Bread for Bread Pudding
The most important thing to remember is the bread needs to be stale. And sturdy breads hold up better to the custard mixture – try to avoid thinly sliced breads or squishy white bread.
Our favorites are sweet and buttery like brioche and challah breads. Chewy French bread is also a good choice. If using French bread allow it to soak for 5-10 minutes before baking as it takes a bit longer for this bread to soak up the custard
For a denser bread pudding, use half and half in place of the milk.
Add chopped walnuts or pecans if desired. Nuts can be sprinkled over the top before baking or mixed into the bread mixture. While not required, toasting the nuts adds more texture to the dish.
Plump raisins are a delicious addition to this recipe. I like to stir in a half cup of raisins to the bread mixture before baking but you can also sprinkle them on top.
Change the flavor of the sauce by substituting lemon, orange, or almond extract in place of the vanilla.
What If I Don’t Have Stale Bread?
No problem! If you don’t have stale bread, cut fresh bread into cubes and place them on a baking sheet. Toast them for 5-10 minutes at 350 degrees F.
You can also let cubed bread sit out uncovered for several hours but we like the toasting method best.
Ways to Serve:
We think the best way to serve this classic old fashioned bread pudding is sliced with a drizzle of the easy vanilla sauce.
If you’re looking to change things up a bit, you can serve it with a scoop of your favorite brand of vanilla ice cream. Or add fresh blueberries, raspberries or sliced strawberries for a seasonal twist.
Is Bread Pudding Better Hot or Cold?
Traditionally this recipe is served warm but it can also be eaten chilled or at room temperature. I’ve eaten it all ways and frankly I think it’s good at any temperature.
How to Store
Keep cooled leftover sauced bread pudding in the refrigerator, covered in plastic wrap or in an airtight container, for up to 2-3 days. It will keep for an extra day or two if the sauce and pudding are stored separately. To reheat, warm in the microwave at 50% power until heated through.
To freeze, wait for the bread pudding to cool. Wrap in a couple layers of plastic wrap and transfer to a ziptop freezer bag. Thaw in the fridge overnight. Heat oven to 350 degrees F and bake until it’s warm, adding the sauce before serving.
Grandma’s bread pudding recipe with creamy vanilla sauce always satisfies when you’re craving a classic comfort food dessert. Perfect for family dinners or cozy weekends.
PREP TIME: 20minutes
COOK TIME: 40minutes
TOTAL TIME: 1hour
SERVINGS: 9 servings
For the bread pudding
- 4 eggs
- 2 cups whole milk
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 6 cups day old bread cubes
For the sauce:
- 1/2 cup unsalted butter, (1 stick)
- ⅔ cup granulated sugar
- 2 tablespoons corn syrup, such as Karo brand
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
For the bread pudding:
- Preheat your oven to 350 degrees F. Grease a 9×9 baking dish with nonstick spray or butter and set aside.
- In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg.
- Add the bread cubes to the bowl and toss to combine.
- Spoon the bread cubes into your prepared baking dish in a single layer, and pour any excess egg mixture over top.
- Bake for 40-45 minutes, or until golden browned on top and set in the middle.
For the sauce:
- Melt the butter in a saucepan over Medium heat.
- Add the sugar and Karo syrup, and whisk until combined.
- Add the heavy cream, vanilla, and salt, and whisk to combine.
- Turn the heat to High and quickly bring the mixture to a boil.
- Reduce the heat back down to Medium-low and allow the mixture to simmer for 10 minutes, stirring occasionally.
- Remove from heat and pour over the baked bread pudding.
For best results, use day-old or slightly stale bread.
We like using a slightly sweet bread made with eggs, such as brioche or challah for this recipe. You can also use a baguette, French or Italian bread, or any leftover bread you need to use up.
You can use half and half in place of the milk in the bread pudding mixture for a denser pudding.
The sauce will thicken as it simmers, and thicken even more as it cools.
Store leftover bread pudding tightly covered in the refrigerator for 2-3 days.
Serving: 1slice | Calories: 442kcal | Carbohydrates: 46g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 136mg | Sodium: 302mg | Potassium: 194mg | Fiber: 2g | Sugar: 30g | Vitamin A: 899IU | Vitamin C: 0.2mg | Calcium: 148mg | Iron: 2mg