Grandma’s Style Bread Pudding with Warm Vanilla Sauce

I don’t know about you, but some of my favorite recipes weren’t fancy or complicated — just old-fashioned, made-with-love kind of food. Bread pudding is one of those. My mom used to throw it together with leftover bread, some milk and eggs, and somehow it turned into magic. We’d sit around the table with big scoops of warm pudding and maybe — just maybe — a little drizzle of custard if we had the time.

This is my go-to version. It’s simple, cozy, and has that creamy texture with just the right amount of spice. The custard sauce? Optional, but if you’re making this, go all the way. Trust me.

What You’ll Need

Makes about 6 servings — or fewer if people come back for seconds (and they will).

For the pudding:

• 6 cups of day-old bread, torn into chunks (nothing fancy — sandwich bread, French, brioche, whatever you’ve got)

• 2 cups whole milk

• 1 cup heavy cream

• 4 eggs

• ¾ cup sugar

• 1 tablespoon vanilla extract

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• Pinch of salt

• ½ cup raisins (optional — I skip ’em if the kids are around)

• 2 tablespoons butter, melted

For the vanilla sauce:

• 1 cup heavy cream

• ½ cup milk

• ¼ cup sugar

• 1 tablespoon vanilla extract

Let’s Make It

1. First, preheat the oven
Set it to 350°F. Grab a 9×13″ baking dish, grease it with butter or spray, and set it aside.

2. Whisk your custard
In a big bowl, crack in your eggs, then add sugar, vanilla, cinnamon, nutmeg, and a pinch of salt. Give it a good whisk — you want it nice and smooth. Pour in the milk and cream, and whisk again.

3. Build your pudding
Dump the bread chunks into the greased dish. Scatter raisins if you’re using them. Pour that custard mixture all over the bread — make sure everything’s soaked. Press the bread down gently with a spoon or your hand so it all gets a good dunk.

4. Let it sit for a bit
Give it 15 minutes to soak — perfect time to start tidying the kitchen or make coffee.

5. Melted butter magic
Drizzle the melted butter right on top. It’ll help make the top golden and buttery and just a little crisp.

6. Bake it
Pop it in the oven for about 45–50 minutes. You want the top lightly golden, and the middle should be set (give it a jiggle — if it’s still sloshing around, let it bake a bit longer).

While That’s Happening… The Vanilla Sauce

Totally optional, but also totally worth it.

1. In a saucepan, mix the cream, milk, sugar, and vanilla.

2. Stir gently over medium heat — don’t walk away.

3. It’ll thicken just a little. You’re not trying to make pudding here — just something pourable that coats the back of a spoon.

4. Turn off the heat and let it sit while the pudding finishes up.

How to Serve

Scoop out warm chunks of bread pudding into bowls. Spoon that dreamy vanilla sauce over the top. If you’re feeling extra, you could add whipped cream or a scoop of vanilla ice cream.

It’s just the kind of dessert that makes people pause between bites and smile — maybe even sigh a little. It’s that kind of good.

Little Twists You Can Try

• Add a handful of chopped pecans or walnuts

• Swap raisins for dried cranberries or chocolate chips

• Use cinnamon swirl or raisin bread for extra flavor

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

• No cream? Use all milk. It’ll still be tasty.

Final Thoughts

This bread pudding doesn’t try to be anything fancy — and that’s what makes it perfect. It’s the kind of dessert that reminds people of someone they love, and there’s nothing better than that.

If you try it, I’d love to hear how it turned out — or if you made it your own. Tag me, send a note, or just share it with someone who needs a little comfort food in their life

Classic Bread Pudding with Vanilla Custard

This traditional bread pudding is a cozy and comforting dessert made with day-old bread and a rich, spiced custard. Topped with a silky vanilla sauce, it's perfect for holidays or any time you're craving something warm and sweet.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 6

Calories 420 kcal

Ingredients

  

1x2x3x

• 6 cups day-old bread cubed
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup raisins optional
• 2 tbsp unsalted butter melted
• 1 cup heavy cream (for vanilla custard)
• 1/2 cup milk (for vanilla custard)
• 1/4 cup sugar (for vanilla custard)
• 1 tbsp vanilla extract (for vanilla custard)

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
• In a large bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
• Add the milk and heavy cream to the egg mixture, whisking until smooth.
• Place the cubed bread in the prepared baking dish. If using, sprinkle the raisins evenly over the bread.
• Pour the custard mixture over the bread, pressing down gently to ensure all pieces are soaked.
• Drizzle the melted butter over the top of the pudding.
• Let the mixture sit for about 15 minutes to allow the bread to absorb the custard.
• Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.
• While the pudding bakes, prepare the vanilla custard sauce by heating 1 cup of heavy cream, 1/2 cup of milk, 1/4 cup of sugar, and 1 tablespoon of vanilla extract in a saucepan over medium heat. Stir constantly until the mixture thickens slightly.
• Serve the bread pudding warm, drizzled with the vanilla custard sauce.

Notes

Use challah, brioche, or French bread for best results. Let the bread sit out overnight or toast lightly if it's too fresh. For a twist, fold in chopped nuts or chocolate chips. The custard sauce is optional, but it really takes this dish over the top!

Nutrition

Calories: 420kcal

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