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Grandma's Classic Bread Dreamy

Featured in Irresistible Desserts.

Craving comfort? This dessert is a classic! Cubed bread soaks in a milky, buttery custard with raisins and nutmeg. Baked until golden and set, then drizzled with a rich, homemade vanilla sauce made with butter, sugar, cream, and vanilla.

Enjoy warm! Feel free to use brioche or challah for a richer taste. Dried cranberries or pecans also make great additions. A splash of bourbon to the sauce elevates the flavor!

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Casey
Updated on Wed, 10 Sep 2025 11:54:53 GMT
A slice of bread with butter and syrup on it. Pin it
A slice of bread with butter and syrup on it. | cookingwithcasey.com

This recipe for bread pudding with a dreamy vanilla sauce is the one I pull out when I need pure, unadulterated comfort in a bowl. It’s straight from my grandmother’s recipe box, and it turns simple, leftover bread into the most incredible, custardy dessert that warms you from the inside out.

I first started making this when I was trying to recreate the desserts my grandma made for Sunday dinners. Now, the rich smell of nutmeg and vanilla filling the house instantly takes me back to her kitchen.

Ingredients

  • Cubed white bread: about 8 slices worth this is the foundation so use day old bread for the best texture as it soaks up the custard better
  • Raisins: they plump up beautifully during baking providing sweet little bursts of flavor
  • Whole milk: for a rich and creamy custard base dont skimp with a lower fat version here
  • Unsalted butter: for richness in both the pudding and the decadent sauce
  • Granulated sugar: to provide clean sweetness that balances the other flavors
  • Large eggs: they bind the custard and give it that signature silky texture look for fresh free range eggs if you can
  • Pure vanilla extract: this is the star so use a good quality pure extract not imitation flavoring for both the pudding and the sauce
  • Ground nutmeg: the essential warm spice that makes it taste like a classic old fashioned recipe
  • Brown sugar: for the sauce it adds a wonderful caramel depth that white sugar alone cant provide
  • Heavy whipping cream: this gives the vanilla sauce its luxurious body and velvety mouthfeel

Step by Step Instructions

Prepare the Base:
Start by preheating your oven to 350 degrees Fahrenheit. While it heats up, get a large bowl and toss your cubed bread and raisins together. This simple step ensures the raisins are evenly distributed throughout the pudding, so you get some in every bite.
Create the Custard:
In a small saucepan over medium heat, gently warm the milk and the quarter cup of butter meant for the pudding. You aren't boiling it, just heating it until the butter is completely melted and the milk is warm to the touch. This should take about five minutes.
Soak the Bread:
Carefully pour this warm milk and butter mixture all over the bread and raisins in your bowl. Let it sit for a full ten minutes. This step is my grandmother’s secret; it allows the dry bread to act like a sponge, fully absorbing the liquid which is key to a moist, tender pudding rather than a dry one.
Mix and Pour:
Once the bread is soaked, gently stir in the sugar, beaten eggs, vanilla, and nutmeg until everything is just combined. Overmixing can make the pudding tough. Pour this mixture into a greased one and a half quart casserole dish, spreading it evenly.
Bake to Perfection:
Place the dish in your preheated oven and bake for 40 to 50 minutes. You’ll know it’s done when the center is set and doesn't jiggle, and the top is a beautiful golden brown.
Craft the Dreamy Sauce:
While the pudding bakes, you can make the incredible vanilla sauce. In another saucepan, combine the butter, granulated sugar, brown sugar, and heavy cream. Cook this over medium heat, stirring every so often, until it thickens and comes to a full boil. This usually takes about eight minutes.
Finish the Sauce:
Once the sauce has thickened, remove it from the heat and stir in the final tablespoon of vanilla extract. This preserves the vanilla’s pure flavor, which can cook off if you add it too early.
Serve and Enjoy:
The best way to serve this is warm. Spoon the bread pudding into bowls and generously drizzle that luscious vanilla sauce right over the top.
A white bowl filled with food. Pin it
A white bowl filled with food. | cookingwithcasey.com

My favorite part of this whole recipe is the brown sugar in the sauce. It adds a deep, molasses-like flavor that reminds me of the caramel candies my grandma always kept in a dish. Watching the sauce bubble up on the stove brings back so many warm memories of us cooking together.

Storing and Reheating

This bread pudding keeps beautifully in the refrigerator. Just cover the casserole dish tightly with plastic wrap or transfer leftovers to an airtight container. It will stay fresh for up to four days. To reheat, you can pop an individual serving in the microwave for about 45 to 60 seconds, or you can warm the entire dish in a 300 degree oven until heated through. I like to reheat the sauce separately in a small saucepan over low heat.

Delicious Ingredient Swaps

Don't feel tied to plain white bread. For an even richer and more decadent dessert, try using challah or brioche bread cubes. Their eggy, buttery crumb makes for an unbelievably good pudding. You can also swap the raisins for other dried fruits like cranberries or chopped apricots, or even add a handful of toasted pecans or walnuts for a nice crunch.

How to Serve Bread Pudding

While the vanilla sauce is classic, don't be afraid to get creative. A scoop of vanilla bean ice cream melting over the top of the warm pudding is heavenly. For a fancier presentation, a dollop of freshly whipped cream and a light dusting of cinnamon can elevate the dish. Sometimes, for a little extra indulgence, I’ll add a splash of good bourbon or rum to the vanilla sauce as it cooks.

Frequently Asked Questions

→ Can I use different types of bread?

Yes! Brioche or challah bread will add a richer, more decadent flavor. Stale bread works best as it soaks up the custard better.

→ What can I substitute for raisins?

Dried cranberries or chopped pecans make excellent substitutes for raisins. You can also use other dried fruits like apricots or cherries.

→ How do I store leftovers?

Store any leftover in the refrigerator, covered, for up to 3 days. Reheat gently in the microwave or oven before serving.

→ Can I make this ahead of time?

Yes, you can prepare the pudding ahead of time and store it, covered, in the refrigerator for up to 24 hours before baking. Add the vanilla sauce just before serving.

→ How do I make sure the center is cooked through?

The center should be set but still slightly wobbly. If the top is browning too quickly, cover the dish with foil during the last 15 minutes of baking.

→ Can I add alcohol to the vanilla sauce?

Yes! A splash of bourbon or rum to the vanilla sauce adds a wonderful warmth and depth of flavor.

Grandma's Classic Bread Dreamy Vanilla

Indulge in a warm, custardy dessert with plump raisins and a luscious homemade vanilla sauce. A taste of nostalgia in every bite!

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Casey


Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: Vegetarian

Ingredients

→ Bread Pudding Base

01 4 cups cubed white bread
02 80g raisins
03 480ml milk
04 56g unsalted butter
05 100g granulated sugar
06 2 large eggs, lightly beaten
07 15ml vanilla extract
08 2.5ml ground nutmeg

→ Vanilla Sauce

09 113g unsalted butter
10 100g granulated sugar
11 110g firmly packed brown sugar
12 120ml heavy whipping cream
13 15ml vanilla extract

Instructions

Step 01

Preheat your oven to 175°C (350°F). In a spacious mixing bowl, combine the cubed white bread with the raisins.

Step 02

In a medium saucepan, combine the milk and 56g of butter. Cook over medium heat, stirring occasionally, until the butter is completely melted, which typically takes between 4 to 7 minutes.

Step 03

Pour the warm milk and butter mixture over the bread and raisin combination. Allow it to stand for 10 minutes to ensure the bread fully absorbs the liquid.

Step 04

Gently stir in the 100g of granulated sugar, the lightly beaten eggs, 15ml of vanilla extract, and 2.5ml of ground nutmeg into the soaked bread mixture. Pour the complete pudding mixture into a lightly greased 1.5-liter casserole dish.

Step 05

Bake the pudding in the preheated oven for 40 to 50 minutes, or until the center is set and a knife inserted comes out clean.

Step 06

For the accompanying vanilla sauce, combine 113g of butter, 100g of granulated sugar, 110g of firmly packed brown sugar, and 120ml of heavy whipping cream in a separate medium saucepan.

Step 07

Cook the sauce mixture over medium heat, stirring frequently, until it thickens and reaches a rolling boil, typically requiring 5 to 8 minutes. Remove the saucepan from the heat and stir in the final 15ml of vanilla extract.

Step 08

Portion the warm bread pudding into individual serving dishes and generously top with the warm vanilla sauce. Any remaining pudding or sauce should be refrigerated promptly.

Notes

  1. For a richer flavor profile, consider using brioche or challah bread instead of standard white bread.
  2. Enhance the vanilla sauce with a splash of bourbon for an additional layer of flavor.
  3. As an alternative to raisins, dried cranberries or chopped pecans can be substituted for variety.
  4. Allow the bread pudding to cool slightly before serving; this step helps the flavors to meld and deepen.
  5. Achieve a crispier top by broiling the bread pudding for the final 2-3 minutes of baking, closely monitoring to prevent burning.

Tools You'll Need

  • Large mixing bowl
  • Medium saucepan
  • 1.5-liter casserole dish
  • Oven

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 15 g
  • Total Carbohydrate: 60 g
  • Protein: 7 g