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Warm old-fashioned bread pudding topped with homemade vanilla sauce

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Grandma’s Old-Fashioned Bread Pudding is a warm, custardy dessert filled with raisins, vanilla, and a touch of nutmeg. Serve it with homemade buttery vanilla sauce for an easy comfort-food dessert that tastes especially good while warm.
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Ingredients
  

  • Bread Pudding
  • 4 cups cubed white bread about 8 slices
  • 1/2 cup raisins
  • 2 cups milk
  • 1/4 cup butter
  • 1/2 cup granulated sugar
  • 2 large eggs slightly beaten
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • Vanilla Sauce
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1 tablespoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F. Lightly grease a 1 1/2-quart casserole dish and set it aside.
  • Place the cubed bread and raisins in a large mixing bowl. Toss them gently so the raisins are distributed throughout the bread.
  • Add the milk and 1/4 cup butter to a small saucepan. Heat over medium heat for about 4 to 7 minutes, stirring occasionally, until the butter has completely melted.
  • Pour the warm milk and butter mixture evenly over the bread and raisins. Let the mixture rest for 10 minutes so the bread has time to absorb the liquid.
  • Add the sugar, slightly beaten eggs, vanilla extract, and nutmeg. Fold everything together gently until the bread is evenly coated.
  • Transfer the bread mixture to the prepared casserole dish and spread it into an even layer.
  • Bake for 40 to 50 minutes, or until the center is set and the top is lightly golden. Remove the bread pudding from the oven and let it rest briefly before serving.
  • While the pudding is baking, prepare the vanilla sauce. Add the butter, granulated sugar, brown sugar, and heavy whipping cream to a small saucepan.
  • Cook the sauce over medium heat for 5 to 8 minutes, stirring occasionally, until the mixture thickens slightly and reaches a full boil.
  • Remove the sauce from the heat and stir in the vanilla extract until smooth.
  • Spoon the warm bread pudding into individual dessert bowls and drizzle the warm vanilla sauce generously over the top.
  • Refrigerate any leftovers in covered containers once cooled.

Notes

For the best bread pudding texture, I recommend using slightly stale bread and allowing it to soak for the full 10 minutes before baking. The bread absorbs the custard more evenly and stays soft in the center without becoming overly soggy.