Old-Fashioned Bread Pudding with Vanilla Sauce is the kind of cozy dessert that brings back memories of Sunday dinners, family gatherings, and recipes passed down through generations. This classic Southern-style treat is wonderfully simple—made with stale bread, milk, eggs, sugar, and warm spices—yet incredibly comforting. The bread bakes into a rich custard-like texture, with sweet raisins tucked between the golden cubes. It’s slightly crisp on top, tender in the middle, and deeply satisfying.
What truly takes this dessert over the top is the homemade vanilla sauce, a silky blend of butter, sugars, and cream that’s drizzled generously over each warm serving. The contrast of the buttery sauce with the cinnamon- and vanilla-scented pudding is utterly irresistible. Whether you serve it straight from the oven or slightly cooled, this bread pudding is perfect for holidays, potlucks, or a simple weeknight indulgence. It’s humble, heartwarming, and always hits the spot.
Why You’ll Love This Recipe
• Classic comfort dessert using pantry staples
• Buttery, sweet vanilla sauce adds richness
• Perfect use for leftover or stale bread
• Easy to prepare, with warm and nostalgic flavors
Ingredients
For the Bread Pudding:
• 4 cups stale white bread, cubed into 1-inch pieces
• ½ cup raisins
• 2 cups whole milk
• ¼ cup butter
• ½ cup granulated sugar
• 2 large eggs, lightly beaten
• 1 tablespoon vanilla extract
• ½ teaspoon ground nutmeg
For the Vanilla Sauce:
• ½ cup butter
• ½ cup white sugar
• ½ cup packed brown sugar
• ½ cup heavy cream
• 1 tablespoon vanilla extract
Instructions
Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C).
Grease a 1½-quart baking dish with butter and set aside.
Step 2: Prepare the Bread and Raisins
Place the cubed bread and raisins in a large mixing bowl.
If your bread isn’t stale, you can lightly toast it in the oven for 5–10 minutes to dry it out slightly.
Step 3: Make the Milk Mixture
In a small saucepan, heat the 2 cups of whole milk and ¼ cup butter over medium heat until the butter melts completely.
Do not boil—just heat until steaming. Pour the warm milk mixture over the bread and raisins.
Let the mixture sit for 10 minutes to allow the bread to absorb the liquid and soften.
Step 4: Add Eggs and Flavorings
After soaking, gently stir in the ½ cup sugar, lightly beaten eggs, 1 tablespoon vanilla extract, and nutmeg.
Mix just enough to combine the ingredients evenly. Avoid overmixing so the bread keeps some texture.
Step 5: Bake
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 40–50 minutes, or until the top is golden brown and the center is set. A knife inserted in the center should come out clean.
While the pudding bakes, prepare the vanilla sauce.
Step 6: Make the Vanilla Sauce
In a medium saucepan over medium heat, melt ½ cup butter.
Add the ½ cup white sugar and ½ cup brown sugar, stirring until the mixture becomes smooth and begins to bubble—about 5–8 minutes.
Slowly pour in the ½ cup heavy cream, stirring constantly. Let the sauce simmer gently for 2–3 minutes, or until slightly thickened.
Remove from heat and stir in 1 tablespoon vanilla extract. Keep warm.
Step 7: Serve
Once the bread pudding is done baking, let it cool slightly for 5–10 minutes.
Spoon into individual bowls and drizzle generously with warm vanilla sauce.
Serve immediately and enjoy the comforting, nostalgic flavors.
Tips for Success
• Use day-old bread: Slightly stale bread holds up better and absorbs the custard without becoming mushy.
• Customize the mix-ins: Swap raisins for chopped dates, dried cranberries, or even chocolate chips.
• Make it spiced: Add a dash of cinnamon or allspice along with the nutmeg for extra warmth.
• For a boozy twist: Add a splash of bourbon or rum to the vanilla sauce after removing it from the heat.
• Want a crispier top? Sprinkle a little extra sugar over the pudding before baking.
Storage Options
• Refrigerator: Store leftover bread pudding in an airtight container for up to 4 days. Reheat in the microwave or oven.
• Freezer: Bread pudding freezes well. Wrap tightly in plastic and foil, or store in an airtight container for up to 2 months. Thaw in the fridge and warm before serving.
• Vanilla sauce storage: Store in a sealed container in the fridge for up to 1 week. Reheat gently on the stovetop or microwave, adding a splash of cream if it thickens too much.
Old-Fashioned Bread Pudding with Vanilla Sauce is the kind of timeless dessert that never goes out of style. Warm, comforting, and surprisingly easy to make, it’s a sweet reminder that simple ingredients can create something truly special.
