If you have bread that is a day or two past its prime, you are already on track for Grandma’s Classic Bread Pudding. This homemade bread pudding dessert bakes up soft in the middle, golden on top, and lightly spiced, the kind of sweet that feels familiar without being fussy.

I keep this bread pudding recipe old-fashioned, because the method is what makes it work: cube the bread, soak it in a simple custard, and let the oven do the rest. Give it a few minutes to rest after baking, and it slices instead of puddling.

To finish, you get an old-fashioned bread pudding with vanilla sauce that is smooth and pourable, so every bite tastes like warm vanilla, not dry bread.

Grandma’s Classic Bread Pudding, the goal texture

A good Grandmas old fashion bread pudding is custardy, not eggy, and it should hold together when you scoop it. Slightly stale bread is the trick, it absorbs the custard without turning gummy, and the top gets those little crisp edges.

Grandma’s Classic Bread Pudding ingredients

This is a homemade bread pudding with sauce, so there are two lists. If you only have milk, skip the cream and add an extra 1/4 cup milk, it still counts as an old fashioned bread pudding with sauce.

For the bread pudding

8 cups (about 300 g) day-old French bread or brioche, cut into 1-inch cubes
3 large eggs
2 cups (480 ml) whole milk
1/2 cup (120 ml) heavy cream
3/4 cup (150 g) granulated sugar
2 tbsp (28 g) unsalted butter, melted, plus more for the dish
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp fine salt
3/4 cup (110 g) raisins (optional)

For the vanilla sauce

1 1/2 cups (360 ml) whole milk
1/2 cup (100 g) granulated sugar
2 tbsp (16 g) cornstarch
2 tbsp (28 g) unsalted butter
1 tbsp vanilla extract
Pinch of salt

Grandma’s Classic Bread Pudding, step-by-step

This bread pudding recipe old-fashioned with vanilla sauce is forgiving, but the soak matters. The cubes should look saturated, then they bake into one tender, scoopable pan.

Heat oven to 350 F (175 C). Butter a 9×13-inch baking dish.
Scatter bread cubes and raisins in the dish.
Whisk eggs, milk, cream, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth.
Pour custard over the bread, press down gently, then let soak 15 minutes.
Bake 40 to 50 minutes, until the center is set and the top is golden. Rest 10 minutes.

Make the sauce while the pudding rests, it comes together fast. Keep the heat moderate and whisk often so it stays silky, this is the “Grandmas old fashion bread pudding with vanilla sauce” moment.

Whisk milk, sugar, cornstarch, and salt in a small saucepan until smooth.
Cook over medium heat, whisking often, until thickened and gently bubbling, 4 to 7 minutes.
Remove from heat, whisk in butter and vanilla. Serve warm.

Pro tips for custard that sets

For a true old-fashioned bread pudding with vanilla sauce, use bread that is dry enough to feel slightly firm when you squeeze a cube. If your loaf is very dry, add 2 to 4 tablespoons of extra milk to the custard.

Press the bread down once before baking so the top does not dry out.
If it browns too fast, lay foil loosely on top for the first half of baking.
Stop baking when the center is set but still has a small jiggle; it firms as it cools.

Substitutions and variations

If you want homemade bread pudding with sauce but do not like raisins, swap in dried cherries, chopped dates, or leave them out. For a bread pudding recipe that leans richer, use half-and-half in place of the milk, or replace the heavy cream with more milk to lighten it.

Bread: Challah, croissants, or cinnamon raisin bread all work; cut 1 1/2-inch cubes so they keep some shape.
Spice: Add 1/8 tsp cloves, or use only nutmeg for a simpler flavor.
Add-ins: 1/2 cup toasted pecans, shredded coconut, or mini chocolate chips.

Troubleshooting, quick fixes

If the middle is still loose after the top browns, cover with foil and bake 5 to 10 minutes more. If it turns out dry, it usually means too much bread for the custard, or it baked a bit long, sauce helps a lot here.

Soggy center: Use a wider dish next time, and make sure you bake until set.
Dry edges: Serve with extra warm sauce, or splash a little milk over the portion before reheating.
Lumpy sauce: Whisk off the heat until smooth, then warm gently on low.

Storage and serving

Cool completely, cover, and refrigerate the pudding for up to 4 days. For grandmas bread pudding with vanilla sauce, keep sauce in a separate container and rewarm it slowly with a tablespoon of milk if it thickens.

Reheat single servings in the microwave in short bursts, or warm the pan covered at 300 F until hot. It is best warm, but it is also a great make-ahead homemade bread pudding dessert when you want something sweet waiting in the fridge.

FAQ

Can I use fresh bread? Yes, cube it and toast at 300 F for 10 to 12 minutes, then cool before soaking.

How do I know it is baked? The center should look set, a knife in the middle comes out mostly clean, not wet.

Can I assemble it the night before? Yes, cover and refrigerate up to 8 hours, then bake. Plan on 5 to 10 extra minutes.

What is the best bread for this? French bread, brioche, challah, or even leftover rolls. Avoid very soft fresh sandwich bread unless you dry it first.

Can I double the sauce? Absolutely, homemade bread pudding with sauce is never a bad idea, and extra sauce keeps well for a few days.

Can I freeze it? Freeze cooled portions up to 2 months, thaw overnight in the fridge, then reheat gently.

Amelia

Grandma’s Classic Bread Pudding

Old-fashioned bread pudding baked custardy with golden edges, served with a warm vanilla sauce.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 30

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

8 cups day-old French bread or brioche, cubed 1-inch cubes, about 300 g
3 large eggs
2 cups whole milk for pudding (plus more as needed)
1/2 cup heavy cream
3/4 cup granulated sugar
2 tbsp unsalted butter melted, plus more for the dish
2 tsp vanilla extract for pudding
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp fine salt
3/4 cup raisins optional, about 110 g
1 1/2 cups whole milk for vanilla sauce
1/2 cup granulated sugar for vanilla sauce
2 tbsp cornstarch
2 tbsp unsalted butter for vanilla sauce
1 tbsp vanilla extract for vanilla sauce
1 pinch salt for vanilla sauce

Equipment

9×13 inch baking dish
Mixing Bowl
Whisk
Measuring cups and spoons
Small saucepan

Method

Prep the oven and dish, heat oven to 350 F (175 C) and butter a 9×13-inch baking dish.
Fill the dish with bread cubes and raisins in an even layer.
Whisk eggs, milk, cream, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth.
Soak by pouring custard over bread, press down gently, and let sit 15 minutes.
Bake 40 to 50 minutes until center is set and top is golden, then rest 10 minutes.
Make the vanilla sauce, whisk sauce milk, sugar, cornstarch, and salt in a saucepan until smooth.
Cook over medium heat, whisking often, until thickened and gently bubbling, 4 to 7 minutes.
Finish off heat with butter and vanilla, then serve warm over bread pudding.

Notes

For best texture, use slightly stale bread so it absorbs custard without getting gummy.
If the sauce thickens in the fridge, rewarm gently with a splash of milk.