Step 4: Add Remaining Ingredients
After the bread has soaked, stir in:
- 1/2 cup sugar
- 2 slightly beaten eggs
- 1 tablespoon vanilla
- 1/2 teaspoon ground nutmeg
Mix gently but thoroughly until everything is combined and evenly coated.
Step 5: Bake the Pudding
Pour the mixture into your greased casserole dish and smooth the top with a spatula.
Bake in the preheated oven for 40 to 50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean or with only a few moist crumbs.
The pudding should be set but soft — like a custard, not dry or rubbery.
Optional: For a bit of texture, you can sprinkle the top with a touch of cinnamon sugar or chopped nuts before baking.
While It Bakes: Make the Vanilla Sauce
While the bread pudding bakes, let’s make the luscious, buttery vanilla sauce that takes this dessert over the top.
In a saucepan, combine:
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup heavy cream
Cook over medium heat, stirring occasionally, until the sauce thickens and comes to a gentle boil (about 5 to 8 minutes). Stir constantly to prevent scorching once it begins to bubble.
Once thickened, remove from heat and stir in:
- 1 tablespoon vanilla extract
Set aside, keeping warm until ready to serve.
Step 6: Serve and Enjoy
Once the bread pudding is done baking, let it rest for 5 to 10 minutes to set fully. Scoop into bowls while still warm and drizzle generously with the warm vanilla sauce.
The result? A warm, pillowy bread pudding with bursts of sweet raisin and gentle notes of vanilla and nutmeg — all made even more decadent with that silky, sweet vanilla cream cascading over the top.
Serving Suggestion: Top with whipped cream or a scoop of vanilla ice cream for an extra treat.
How to Store and Reheat
Storage:
- Bread pudding: Store covered in the refrigerator for up to 4 days.
- Vanilla sauce: Keep in an airtight container and refrigerate for up to 5 days.
To Reheat:
- Warm the pudding in the microwave or oven.
- Reheat the sauce in a saucepan over low heat or microwave in short bursts, stirring often.
Tip: Add a splash of milk to re-moisten the pudding before reheating if it seems dry.
Variations to Try
This recipe is incredibly flexible! Here are some ideas to put your own twist on it:
- Add cinnamon or cloves for extra spice.
- Substitute dried cranberries or chopped dates for the raisins.
- Add chopped pecans or walnuts for crunch.
- Swap white bread for brioche, challah, or croissants for a richer flavor.
- Make it chocolatey with mini chocolate chips or a drizzle of chocolate sauce.
A Recipe That Feels Like Home
There’s something deeply satisfying about making a dessert that’s been passed down for generations. It reminds us of simpler times, family gatherings, and the power of tradition. Grandma’s Bread Pudding is more than a dessert — it’s a warm memory in the making.
Whether you’re introducing this classic to your children for the first time or reliving a taste from your own childhood, this bread pudding delivers the kind of comfort that never goes out of style.
So gather your ingredients, warm up the oven, and get ready to enjoy a dessert that feels like home — one soft, sweet, buttery bite at a time.
