Grandma Doris’s Old-Fashioned Bread Pudding

A comforting, old-fashioned dessert with a soft custardy center, golden top, and a warm vanilla sauce—just like many grandmothers used to make.

Prep Time: 15 minutes
Bake Time: 45–50 minutes
Servings: 8

Ingredients

Bread Pudding

• 6 cups day-old bread, cubed
• 2 cups (480 ml) whole milk
• ½ cup (120 ml) heavy cream
• 4 large eggs
• ¾ cup (150 g) granulated sugar
• ¼ cup (55 g) brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup raisins (optional)
• 2 tablespoons melted butter

Vanilla Sauce

• ½ cup (115 g) unsalted butter
• ½ cup (100 g) granulated sugar
• ¼ cup (60 ml) heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch or 9-inch baking dish.
2. Spread the bread cubes evenly in the dish. Add the raisins if using.
3. In a large bowl, whisk together the milk, cream, eggs, sugars, vanilla, cinnamon, nutmeg, and salt.
4. Pour the custard over the bread and gently press the bread down so it absorbs the liquid. Let stand for 10 minutes.
5. Drizzle the melted butter over the top.
6. Bake for 45–50 minutes, until the top is golden and the center is set.

Make the Vanilla Sauce

1. In a small saucepan over medium heat, melt the butter.
2. Stir in the sugar, cream, and salt.
3. Simmer for 2–3 minutes, stirring until smooth.
4. Remove from the heat and stir in the vanilla.

Serve the warm bread pudding with the vanilla sauce poured over the top.

Optional Add-Ins

• Chopped pecans or walnuts
• Diced apples
• Chocolate chips
• A splash of bourbon or rum in the sauce (optional)

Tip: Day-old French bread, brioche, or challah makes the richest, most flavorful bread pudding because it absorbs the custard without becoming mushy.