Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Step 3: Assemble the Pudding

1. Pour the custard mixture evenly over the bread cubes in the baking dish.
2. With the back of a spoon or your hands, gently press the bread down so it soaks up the liquid.
3. Let the mixture sit for 15–20 minutes before baking, allowing the bread to fully absorb the custard.

Step 4: Bake to Perfection

1. Preheat your oven to 350°F (175°C).
2. Bake the bread pudding for 45–55 minutes, or until the top is golden brown and a knife inserted in the center comes out mostly clean.
3. Allow it to cool slightly before serving so the custard sets nicely.

Step 5: Make the Vanilla Sauce

1. In a medium saucepan, melt the butter over low heat.
2. Stir in the sugar and beaten egg, whisking constantly to avoid curdling.
3. Slowly add the cream and cook over medium-low heat, stirring until the sauce thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the vanilla extract.

Step 6: Serve Warm

Cut the bread pudding into squares or spoon it into bowls. Generously drizzle with the warm vanilla sauce just before serving. For an extra touch, you can top it with whipped cream, fresh berries, or even a scoop of vanilla ice cream.

Tips from Grandma’s Kitchen

• Bread choice matters: Use sturdy bread like French baguette, brioche, or challah for the best texture.
• Customize it: Add chopped nuts, dried cranberries, or even chocolate chips for variety.
• Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.
• Make-ahead option: Assemble the pudding the night before, refrigerate it, and bake the next day.

Final Thoughts

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is proof that the best desserts don’t need fancy ingredients—just a little love and patience. Each spoonful brings a harmony of custardy bread, warm spices, and creamy vanilla sauce that feels like a hug from the past. Whether you make it for family, friends, or simply for yourself, this dessert will always carry the taste of tradition.

Would you like me to also create a shorter version of this recipe (like a quick-reference recipe card) that you could save or print for the kitchen?