🌟 Why This Bread Pudding Is a Game-Changer
✅
Uses stale bread
Zero waste — perfect for leftover loaves
✅
Ready in 60 minutes
Faster than delivery
✅
Crowd-pleaser
Kids and adults alike love the creamy texture
✅
Freezer-friendly
Make ahead and reheat for easy desserts
✅
Feels like love
Every bite tastes like home
This isn’t just dessert.
It’s comfort food in a dish.
🧄 Ingredients (Serves 6–8)
For the Bread Pudding
White bread, cubed
4 cups (about 8 slices)
Day-old works best — brioche or challah for extra richness
Raisins
½ cup
Soak in warm water 10 mins to plump (optional)
Milk
2 cups
Whole milk for creaminess
Butter, melted
¼ cup
Unsalted — adds richness
Granulated sugar
½ cup
Adjust to taste
Eggs, slightly beaten
2 large
Binds the custard
Vanilla extract
1 tbsp
Pure for best flavor
Ground nutmeg
½ tsp
Warm, nostalgic spice — don’t skip
✅ No raisins? Swap for chocolate chips, dried cranberries, or chopped apples.
For the Vanilla Sauce (The Secret!)
Butter
½ cup (1 stick)
Melted — creates silkiness
Granulated sugar
½ cup
For sweetness
Brown sugar
½ cup
For depth and caramel notes
Heavy whipping cream
½ cup
Makes it rich and smooth
Vanilla extract
1 tbsp
The star of the show
✅ No heavy cream? Use evaporated milk or whole milk — just expect a thinner sauce.
🥣 Step-by-Step: How to Make Grandma’s Bread Pudding
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C)
Grease a 1½-quart casserole dish or 8x8-inch baking pan
✅ No sticking! Use non-stick spray or butter.
Step 2: Soak the Bread
In a large bowl, combine:
Cubed bread
Raisins
In a saucepan, heat:
Milk
¼ cup butter
Bring to a gentle simmer — don’t boil
Pour warm milk mixture over bread — stir gently
Let soak 10 minutes — bread should absorb most of the liquid
✅ Don’t rush this step — it builds flavor and texture.
Step 3: Add Custard Ingredients
Stir in:
Sugar
Beaten eggs
Vanilla
Nutmeg
Mix gently until smooth and well combined
✅ Don’t overmix — keeps it tender.
Step 4: Bake to Golden Perfection
Pour mixture into the prepared dish
Smooth the top
Bake 40–50 minutes, until:
Top is golden brown
Center is set (a knife comes out mostly clean)
Edges are lightly puffed
✅ Don’t open the oven too early — can cause sinking.
Step 5: Make the Vanilla Sauce
In a saucepan over medium heat, combine:
½ cup butter
½ cup granulated sugar
½ cup brown sugar
Stir until melted and thickened (5–8 mins) — it should bubble and coat the spoon
Remove from heat
Stir in heavy cream and vanilla
✅ Too thick? Add a splash of milk.
✅ Too thin? Simmer 1–2 mins more.
Step 6: Serve & Savor
Spoon warm bread pudding into bowls
Drizzle generously with warm vanilla sauce
Each bite should be creamy, sweet, and spiced with nutmeg
Pair with:
A scoop of vanilla ice cream
Whipped cream
Or just a spoon — it’s that good
Leftovers? Store pudding and sauce separately in the fridge for up to 4 days — reheat gently.
🧑🍳 Pro Tips for the Best Bread Pudding Every Time
Use day-old bread
Soaks up custard better than fresh
Don’t skip the nutmeg
It’s the soul of the dish
Soak the raisins
Plumps them up — no dry bits
Make sauce while baking
Saves time — everything’s warm
Reheat with a splash of milk
Restores creaminess
💬 Final Thoughts: Sometimes the Best Dessert Isn’t Complicated — It’s Just Warm and Nostalgic
We think great desserts need time, skill, and a long ingredient list.
But the truth is:
The most beloved treats are often the simplest.
This Grandma’s Old-Fashioned Bread Pudding proves that great flavor doesn’t need to be fancy.
So next time you’re tired, busy, or just craving something sweet and soulful…
Don’t overthink it.
Make this.
Because sometimes, the difference between “just a pudding” and “I need the recipe”…
Isn’t in the sugar.
It’s in the vanilla sauce.
And once you make this?
You might just find that the best desserts don’t come from bakeries.
They come from a casserole dish, a little love, and a promise to never waste good bread.