The bread came from the corner bakery, still warm when I picked it up, but by the next day, just dry enough to be perfect. My grandson had helped me tear it into pieces, sneaking little cubes while pretending not to.
We were getting ready for our weekend brunch, something we’ve done since my daughter moved back to town with her family. Saturday mornings now feel a lot like they did when I was young, only the voices around the table are smaller, higher-pitched, and twice as loud.
This bread pudding recipe came from my mother, who learned it from her aunt at the old farmhouse in East Texas. It was one of those “make-do” desserts, built from scraps, but it always felt rich and full of comfort. She used to serve it at church gatherings, usually with a spoonful of sweet cream poured on top. Over the years, I’ve adjusted it slightly, adding a splash of sweetened condensed milk and finishing it with a thick vanilla sauce, but the soul of it remains untouched.
Last Christmas, we served it after a buffet-style lunch at the nursing home where I volunteer. One of the residents, Ms. Bernice, swore it reminded her of the one her husband used to make back in the 1950s. She asked for seconds, then carefully wrapped a third to “save for later” which, of course, she ate by sundown.
Short Description
A classic custard-soaked bread pudding with plump raisins and warm spices, baked until golden and served with a rich vanilla cream sauce for a timeless, cozy dessert.
Key Ingredients
For the Bread Pudding:
- 3½ cups white bread, cubed
- 1½ cups whole milk
- ½ cup evaporated milk
- 3 tablespoons sweetened condensed milk
- 2 large eggs, room temperature
- ½ cup raisins
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, plus 3 tablespoons for topping
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
For the Vanilla Sauce:
- ⅔ cup heavy whipping cream
- ⅓ cup unsalted butter
- ½ cup confectioners’ sugar
- 2 tablespoons sweetened condensed milk
- 1 tablespoon vanilla extract
Tools Needed
- 9×11-inch baking dish
- Mixing bowls
- Saucepan
- Whisk
- Spatula
- Oven and stovetop
Cooking Instructions
Step 1: Prepare the Bread Pudding Base
Preheat oven to 350°F (175°C). In a large bowl, combine cubed white bread and raisins. In a saucepan over medium heat, warm whole milk and granulated sugar until sugar dissolves.
Remove from heat, stir in 1/3 cup unsalted butter until melted. Pour over bread and raisins. Let soak for 10 minutes, gently folding to moisten all pieces.
Step 2: Mix the Custard
In a separate bowl, whisk evaporated milk, sweetened condensed milk, eggs, nutmeg, cinnamon, and vanilla extract until smooth.
Pour over the soaked bread mixture and stir until fully combined.
Step 3: Bake the Pudding
Grease a 9×11-inch baking dish with butter or non-stick spray.
Pour in the bread pudding mixture. Dot the top with 3 tablespoons of butter in small pieces.
Bake for 35–45 minutes, until golden brown and the center is set. A toothpick should come out mostly clean.
Step 4: Prepare the Vanilla Sauce
While pudding bakes, combine cream, butter, powdered sugar, and sweetened condensed milk in a saucepan.
Cook over medium heat, stirring constantly for about 8 minutes, until slightly thickened. Remove from heat and stir in vanilla extract.
Step 5: Serve
Serve the bread pudding warm with generous drizzles of vanilla sauce. Optionally, top with a scoop of vanilla ice cream for extra indulgence.
Why You’ll Love This Recipe
Comfort in Every Bite: Soft, custardy bread with hints of spice and plump raisins feels like a warm hug.
Rich Yet Simple: A handful of pantry staples create a deeply flavorful dessert.
Make-Ahead Friendly: You can prepare it ahead and reheat for guests or gatherings.
Crowd Pleaser: Perfect for brunches, potlucks, or cozy holiday meals.
Kid-Approved: Sweet, soft, and easy to eat—this dessert wins over picky eaters.
Mistakes to Avoid & Solutions
Using Fresh Bread: Too soft and won’t absorb the custard. Use day-old or lightly toast the bread first.
Skipping the Soak: The soak allows the custard to penetrate fully. Rushing this can result in dry pockets.
Overbaking: The pudding should be set but slightly soft in the center. Overbaking will dry it out.
Not Melting Sugar in Milk: Ensure sugar is dissolved before pouring over bread, or you’ll get uneven sweetness.
Raisins on Top: Fold them into the bread rather than sprinkling on top, they’ll burn during baking.
Serving and Pairing Suggestions
Serve Warm: Best enjoyed fresh from the oven with the sauce poured over.
Add Ice Cream: A scoop of vanilla or butter pecan makes it dessert heaven.
Brunch Table: Pair with quiche, fruit salad, and strong coffee.
Holiday Buffets: Great addition to Thanksgiving or Easter spreads.
Tea Time: Enjoy with Earl Grey or spiced chai for an afternoon treat.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.
Reheat: Warm slices in the oven at 300°F for 10–12 minutes or microwave in short bursts.
Sauce Storage: Keep vanilla sauce in a sealed jar in the fridge for up to 5 days. Gently reheat before serving.
FAQs
1. Can I use a different type of bread?
Yes, brioche, challah, or even cinnamon raisin bread work beautifully. Just avoid anything too soft or thin.
2. What if I don’t have sweetened condensed milk?
You can substitute with extra sugar and a little cream, but it may lose some richness.
3. Can I make this gluten-free?
Yes! Use gluten-free bread and ensure all other ingredients are gluten-free certified.
4. My pudding turned out too dry—why?
It may have baked too long or the bread didn’t soak enough. Reduce baking time or use slightly more custard.
5. Can I make this ahead for a party?
Absolutely. Assemble it the night before, cover, and bake the next day.
Tips & Tricks
Toast the Bread: If your bread isn’t stale, lightly toast the cubes in the oven for 8 minutes at 300°F.
Use a Water Bath: For extra custardy texture, place your baking dish in a larger pan filled with hot water.
Add Nuts: Pecans or walnuts can be folded in for added crunch.
Make Individual Servings: Use ramekins for personal-size portions—reduce bake time by 10 minutes.
Spice Swap: Add cardamom or clove for a unique flavor twist.
Recipe Variations
Apple-Cinnamon Twist
Add 1 peeled, diced apple to the bread and raisin mixture.
Increase cinnamon to 1 tsp.
Pairs beautifully with the vanilla sauce or caramel drizzle.
Chocolate Chip Delight
Swap raisins for ½ cup mini chocolate chips.
Use chocolate sauce instead of vanilla for serving.
Coconut-Rum Style
Use coconut milk in place of evaporated milk.
Add 1 tbsp dark rum to the custard mix.
Top with toasted shredded coconut after baking.
Lemon-Blueberry Light
Add 1 cup fresh or frozen blueberries.
Replace nutmeg with lemon zest.
Serve with a lemon glaze instead of vanilla sauce.
Final Thoughts
I’ve made this Bread Pudding With Vanilla Sauce for family dinners, Sunday potlucks, and quiet rainy days when all you want is something warm and familiar. Watching my granddaughter sprinkle the cinnamon, her little hands covered in sugar, reminds me that recipes like this don’t just fill plates, they build memories.
Sharing this dish feels like passing on something more than just food. It’s history in every bite. The smell of vanilla and spice curling through the kitchen, the soft center with golden edges, it all feels like home. And even now, years after I first learned to make it, it’s the one dessert I return to when I want to feel grounded and close to the people I love.
Grandma's Old-Fashioned Bread Pudding With Vanilla Sauce
Print ThisIngredients
- For the Bread Pudding:
- 3½ cups white bread, cubed
- 1½ cups whole milk
- ½ cup evaporated milk
- 3 tablespoons sweetened condensed milk
- 2 large eggs, room temperature
- ½ cup raisins
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, plus 3 tablespoons for topping
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- For the Vanilla Sauce:
- ⅔ cup heavy whipping cream
- ⅓ cup unsalted butter
- ½ cup confectioners’ sugar
- 2 tablespoons sweetened condensed milk
- 1 tablespoon vanilla extract
Instructions
Step 1: Soak the Bread
Preheat oven to 350°F (175°C). In a large bowl, combine cubed white bread and raisins. Heat milk and sugar in a saucepan until sugar dissolves
Remove from heat, stir in 1/3 cup butter. Pour over bread mixture and let soak 10 minutes, stirring gently.
Step 2: Make the Custard
Whisk together evaporated milk, sweetened condensed milk, eggs, cinnamon, nutmeg, and vanilla. Pour over soaked bread and mix well.
Step 3: Bake
Grease a 9×11-inch dish. Pour in the mixture and dot with 3 tbsp butter. Bake 35–45 minutes, until golden and set.
Step 4: Make Vanilla Sauce
In a saucepan, cook cream, butter, powdered sugar, and sweetened condensed milk over medium heat, stirring until slightly thickened (about 8 minutes). Stir in vanilla and remove from heat.
Step 5: Serve
Serve pudding warm with vanilla sauce. Add ice cream if desired.
