Grandma’s Bread Pudding with Vanilla Cream Sauce

You know those recipes that feel like they’re wrapped in memories? The kind that don’t just feed your belly, but also feed your soul? This is one of those.

I can’t tell you how many times we had this bread pudding when I was growing up. Snow tapping on the windows, the hum of chatter after dinner, and then — as if on cue — Grandma would pull this bubbling beauty out of the oven. The top golden and crisp, the inside all warm and soft, and the smell… oh lord, the smell. Cinnamon, butter, vanilla… just pure comfort.

Even now, years later, when I make it for my own crew — especially on chilly nights — it still brings that same feeling back. Like the world slows down just a little, and everything feels safe and warm.

So if you’re craving something real, simple, and made with love — come on, this one’s for you.

Why You’ll Keep Coming Back to This

• It’s like a hug in a bowl — warm, soft, sweet, and comforting.

• Nothing fancy — just real ingredients, no fuss.

• Crowd-pleaser — perfect for potlucks, holidays, or when you’ve just had a day.

• Make-ahead friendly — it reheats like a dream.

• That sauce. Oh, that vanilla sauce. (I highly recommend doubling it, just sayin’.)

What You’ll Need

(And what to do if you’re short on something)

For the Bread Pudding:

• 3 ½ cups cubed white bread – A little stale is actually better. Brioche? Even better.

• 1 ½ cups whole milk – But 2% works too if that’s what you’ve got.

• ½ cup evaporated milk

• 3 tbsp sweetened condensed milk

• 2 eggs, room temp – Let them sit out a bit so they mix better.

• ½ cup raisins – Or swap for dried cranberries or chopped dates.

• 1/3 cup + 3 tbsp butter, softened

• 1/3 cup sugar

• ½ tsp nutmeg

• ½ tsp cinnamon

• 1 tsp vanilla extract

For the Vanilla Sauce:

• ⅔ cup heavy cream

• ⅓ cup butter

• ½ cup powdered sugar

• 2 tbsp sweetened condensed milk

• 1 tbsp vanilla extract – Don’t skimp here, this is the soul of the sauce.

How to Make It (No Stress, I Promise)

1. Preheat that oven

Set it to 350°F. Butter a 9×11” baking dish or something close to that. Whatever you’ve got that fits.

2. Soak the bread

Toss your cubed bread and raisins into a big bowl.

In a saucepan, warm the milk and sugar over medium-low heat — just until the sugar melts. Stir in ⅓ cup butter until melted, then pour it over the bread. Let it sit for 8–10 minutes so everything soaks up that goodness.

3. Whisk up the custard

In another bowl, whisk the evaporated milk, condensed milk, eggs, nutmeg, cinnamon, and vanilla. Pour it over your soaked bread and gently fold everything together. Don’t overmix — it’s okay if some bread pieces stay whole.

Pour it all into your dish. Dot the top with the remaining 3 tbsp butter, chopped into little pieces.

4. Bake until golden and lovely

Slide it into the oven for 35 to 45 minutes, or until the top is golden-brown and crisp but the center still has a little wobble.

While That Bakes… Make the Vanilla Sauce

In a small saucepan, combine cream, butter, powdered sugar, and condensed milk over medium-low heat. Stir, don’t rush it. After about 8 minutes, it’ll start to thicken up.

Take it off the heat and stir in the vanilla. It’ll smell divine. Try not to taste it with a spoon… or at least not the whole thing. (I fail at this every time.)

Serving Time = Cozy Time

Scoop out big, warm portions of the pudding and spoon that vanilla sauce right on top — let it drip down the sides. Maybe a little whipped cream or vanilla ice cream if you’re feeling extra (and honestly, why not?).

Grab a spoon, get comfy, and let it melt in your mouth. This is one of those “close-your-eyes-for-a-second” moments.

Want to Mix It Up?

• Add a splash of bourbon to the sauce for grown-up gatherings.

• Swap raisins for dried cherries or even chocolate chips (my grandkids love that).

• Top with toasted pecans if you like a little crunch.

• Add a pinch of orange zest to the custard for a brighter twist.

Leftovers? Here’s What You Do

• Fridge: Pop leftovers into an airtight container and refrigerate for up to 3 days. Microwave in 30-second bursts or reheat in the oven.

• Freezer: Wrap individual portions and freeze for up to 3 months. Reheat in the oven at 300°F with a tiny pat of butter — tastes just as good as fresh.

From My Kitchen to Yours

This recipe’s been passed down with love — from my grandma’s hands to mine, and now to yours. It’s not trendy or flashy. It’s just good. Honest. Familiar. The kind of food that makes people feel taken care of.

So if you make this, I hope you sit down with someone you love — or even just your own sweet self — and enjoy every bite. And hey, if you do try it, leave a little note below. I’d love to hear what you thought or how you made it your own.

Stay warm, keep cooking with heart,

Grandma’s Bread Pudding with Vanilla Cream Sauce

This nostalgic dessert is a warm hug in a dish. Made with tender cubes of bread soaked in a spiced custard and topped with a rich vanilla cream sauce, it’s a comforting classic that never goes out of style.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Comfort Food, Dessert, Family Favorites, Holiday Treats

Cuisine American

Servings 8

Calories 410 kcal

Ingredients

  

1x2x3x

• 3 1/2 cups cubed white bread slightly stale or use brioche
• 1 1/2 cups whole milk 2% also works
• 1/2 cup evaporated milk
• 3 tbsp sweetened condensed milk
• 2 eggs room temperature
• 1/2 cup raisins or dried cranberries or chopped dates
• 1/3 cup butter softened
• 3 tbsp butter additional, for topping
• 1/3 cup sugar
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 2/3 cup heavy cream
• 1/3 cup butter for sauce
• 1/2 cup powdered sugar
• 2 tbsp sweetened condensed milk for sauce
• 1 tbsp vanilla extract for sauce

Instructions

 

• Preheat the oven to 350°F and butter a 9x11-inch baking dish.
• Place cubed bread and raisins in a large bowl.
• In a saucepan, warm milk and sugar over medium-low heat until the sugar melts. Stir in 1/3 cup butter until melted. Pour over the bread and let soak for 8–10 minutes.
• In another bowl, whisk evaporated milk, sweetened condensed milk, eggs, nutmeg, cinnamon, and vanilla extract.
• Gently fold the custard into the soaked bread mixture. Pour into the prepared dish and dot the top with remaining 3 tbsp butter.
• Bake for 35–45 minutes, until the top is golden brown and the center is just set with a slight wobble.
• For the vanilla cream sauce: In a small saucepan, heat heavy cream and butter until melted. Whisk in powdered sugar and sweetened condensed milk. Remove from heat and stir in vanilla extract.
• Serve warm bread pudding drizzled with vanilla cream sauce.

Notes

If you like a crispy top, sprinkle a little extra sugar on before baking. Feel free to add chopped pecans or a splash of bourbon to the sauce for a grown-up twist.

Nutrition

Calories: 410kcal

Keyword bread pudding, custard, homemade dessert, old fashioned, vanilla sauce

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