Old-Fashioned Bread Vanilla Sauce

Nothing brings back memories of cozy holidays and Sunday suppers quite like Grandma’s bread pudding warm from the oven and covered in silky vanilla sauce This easy recipe transforms humble ingredients into pure comfort and the irresistible smell of cinnamon and vanilla has always reminded me of family gatherings and kitchen laughter

I first served this on a cold holiday weekend when my aunt requested extra vanilla sauce and my nephews begged for seconds The whole kitchen smelled like cinnamon and laughter and it reminded me of all those family get-togethers growing up

Ingredients

• Torn stale bread: provides the perfect base absorbs milk without turning to mush dayold bakery bread or homemade loaves work best
• Whole milk: creates a rich custard avoid lowfat options for the creamiest texture
• Granulated sugar: sweetens just enough try to use fine cane sugar for smoother mixing
• Large eggs: bind everything together choose fresh eggs for a fluffier pudding
• Vanilla extract: gives classic warmth real vanilla makes a difference here
• Ground cinnamon and ground nutmeg: add comforting spice freshly grated nutmeg brings the best flavor
• Salt: balances sweetness and sharpens all the flavors use sea salt if possible
• Raisins: are optional but bring gooey bites and a nostalgic touch choose golden or regular
• Heavy cream and additional whole milk: create a rich vanilla sauce ultra creamy finish
• Cornstarch: thickens the sauce for that luscious pour double check it is fresh to avoid lumps

Instructions

Prep the Bread:

Tear or cut bread into small generous cubes Place in a large bowl and pour over the whole milk Let soak for at least 10 minutes until moist but not falling apart Stir occasionally so every piece gets some milk

Mix the Custard Base:

In another bowl whisk together sugar eggs vanilla cinnamon nutmeg and salt Whisk until smooth and slightly pale This is your flavor backbone and makes for even baking later

Combine Everything:

Pour the egg mixture over soaked bread Gently fold together to keep the bread’s texture and avoid turning it into a paste If using raisins scatter them in now and fold just until mixed

Bake the Pudding:

Grease a 9 by 13 inch baking dish well Pour in your combined mixture and smooth the top with a spatula Slide into a preheated 350 degree oven and bake for 45 to 50 minutes You want the top to brown and the center to set but still jiggle slightly

Cool it Down:

Take the finished pudding out and rest for at least 10 minutes This lets the custard finish setting and helps you cut neat squares

Whip up the Vanilla Sauce:

In a small saucepan combine heavy cream milk sugar and cornstarch whisking well to eliminate lumps Bring to a gentle boil over medium heat Stir constantly with a wooden spoon until the sauce thickens silky and coats the back of your spoon

Finish with Vanilla:

Remove from heat and add vanilla extract Stir well and taste for sweetness Let the sauce cool slightly so it does not break when pouring over the warm pudding

Serve with Style:

Cut bread pudding into squares or spoon into bowls Drizzle with vanilla sauce while both are still warm Serve immediately for maximum comfort

Every holiday gathering somebody tries to snag the crispy corner piece before Grandma can get to it First bites are always met with smiles and second helpings are expected It is simply comfort in a pan

Storage Tips

Let leftovers cool completely before storing Refrigerate the bread pudding tightly covered for up to three days For the vanilla sauce keep it in a separate airtight container Gently reheat pudding and sauce in the microwave or covered in a low oven You can even freeze individual slices wrapped well then rewarm straight from the freezer

Ingredient Swaps That Work

If you do not have whole milk substitute with a mix of half and half and water or try unsweetened oat milk for a nutty undertone Want extra elegance use dried cherries instead of raisins or add chopped nuts Instead of plain white bread try cinnamon raisin bread challah or brioche for a richer result

How to Serve

This dessert shines served warm right after baking Vanilla sauce is the classic but caramel or whiskey sauce are amazing as well I love topping each serving with sliced bananas toasted pecans or a scoop of vanilla ice cream For breakfast it pairs surprisingly well with strong coffee

A Bit of History

Bread pudding goes way back in Europe as a way to use up scraps from the bakery My grandma learned this recipe from her own mother who made it during the Great Depression when nothing was wasted Each family has their own twist which makes it extra special every time you share it

Seasonal Twists

Mix in apples or pears diced small for autumn Top with a handful of fresh berries in summer for a lighter finish Add a bit of orange zest to bring out a festive flavor when it is cold out

Success Stories from My Table

Last Easter my cousin doubled the recipe to serve a houseful and not a crumb was left It has become our go to comfort dessert after big Sunday meals Friends with kids love how easy it is to adapt for picky eaters

Freezer Meal Ready

Make the bread pudding through baking then let cool and wrap tightly Freeze as a whole tray or in singles Defrost in the fridge overnight and reheat covered until hot Loosen sauce with a splash of milk if needed

Whether you serve it fresh from the oven or from the freezer this bread pudding with vanilla sauce always brings comfort and smiles It is an easy classic you will come back to again and again

Common Recipe Questions

→ What type of bread works best?

Stale white or French bread is ideal, as it soaks up the custard mixture without turning mushy.

→ Can I substitute raisins?

Yes, try golden raisins, dried cranberries, or omit them for a simpler dessert.

→ Is it necessary to use whole milk?

Whole milk gives a richer texture, but you can use 2% milk for a lighter result.

→ How do I know when it’s done baking?

The top should be golden brown and a knife inserted in the center should come out clean.

→ Can I prepare this ahead of time?

Yes, assemble and chill before baking, or bake ahead and reheat before serving for best texture.

→ What’s the best way to serve it?

Serve warm with a generous drizzle of vanilla sauce, or add ice cream for an indulgent treat.