Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce

by 247tasty

There are a lot of pudding recipes out there but I bet, nothing can top this recipe I am sharing with you today! Okay, that’s a little harsh but it’s just that in my opinion, I have found the best Bread Pudding there is! This one is the perfect balance of all the flavors. No recipe stands out alone. They all have different tastes that make this pudding a whole new difference among others! Enough with the long introduction. It’s time for you to make it to know what I’m talking about. Enjoy!



4 cups white bread, cubed, about 8 slices
1/2 cup raisins
2 cups of milk
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg


1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla

How to prepare Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce

To Make The Pudding:

Step 1: Prepare the oven to preheat to 350 degrees F.

Step 2: in a large bowl, put the raisins and bread. Combine until well blended.

Step 3: In a 1-quart saucepan, pour milk and 1/4 cup of butter and whisk until well-mixed.

Step 4: Place the saucepan on the stove and turn the heat to medium and melt the butter for 4 to 7 minutes.

Step 5: Add in the milk mixture into the bread and let it sit for 10 minutes then add the rest of the pudding ingredients.

Step 6: Transfer it into the greased 1 1/2-quart casserole then place inside the oven and bake until the center is done for 40 to 50 minutes.

To Make The Sauce:

Step 1: In a 1-quart saucepan, mix all the liquid or sauce ingredients except the vanilla.

Step 2: Place the saucepan on the stove and turn the heat to medium. Cook while stirring for 5 to 8 minutes until the sauce becomes thick and boils completely.

Step 3: Once the sauce is thick, add the vanilla and stir.

Step 4: Scoop the warm pudding and put it into separate dessert dishes. (Serve it with the sauce.)

Note: Put the leftovers inside the fridge to prevent spoiling.

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