We were visiting my husband’s aunt in the countryside for a quiet weekend away from the city noise. The kind where you trade cell service for fresh air and the morning chatter of chickens. After dinner on the first night, we all gathered on the porch playing Uno by lantern light while the younger kids raced barefoot through the grass. That’s when her neighbor, Miss Jo, dropped by with a warm, wrapped dish she insisted we try.

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She called it “just a little something” she whipped up with leftover bread. The minute I peeled back the foil, the buttery scent of nutmeg, cinnamon, and vanilla wafted out like a hug from someone you hadn’t seen in years.

The first spoonful was soft and custardy inside, with crispy golden edges that melted on the tongue. I paused mid-bite and looked at her like she’d just performed magic. “It’s my mama’s bread pudding,” she said, smiling.

The following morning, I asked her for the recipe over coffee at her kitchen table, where we sat with mismatched mugs and sunlight pouring through lace curtains. She recited it by heart—no scribbled notes, just memory. I tweaked it ever so slightly, but her love for simple, heartfelt cooking stayed intact.

Now, this recipe lives on in my kitchen, shared every holiday, school potluck, and lazy Sunday brunch with people I care about. I can still hear her voice in my head every time I make it.

Short Description

A comforting, old-fashioned bread pudding with golden edges, soft custard center, plump raisins, and warm spices, all topped with a rich vanilla sauce. Perfect for dessert or a cozy brunch.

Key Ingredients

For the Bread Pudding:

3½ cups white bread, cubed
1½ cups whole milk
½ cup evaporated milk
3 tablespoons sweetened condensed milk
2 large eggs, room temperature
½ cup raisins
⅓ cup granulated sugar
⅓ cup unsalted butter, plus 3 tablespoons for topping
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract

For the Vanilla Sauce:

⅔ cup heavy whipping cream
⅓ cup unsalted butter
½ cup confectioners’ sugar
2 tablespoons sweetened condensed milk
1 tablespoon vanilla extract

Tools Needed

Mixing bowls
Whisk
Saucepan
9×11-inch baking dish
Spatula
Measuring cups and spoons
Oven and stovetop

Cooking Instructions

Step 1: Prepare the Bread Pudding Base
Preheat oven to 350°F (175°C). In a large bowl, mix cubed bread and raisins.

In a saucepan, heat whole milk and granulated sugar until the sugar dissolves. Remove from heat, stir in 1/3 cup butter until melted, and pour over the bread mixture. Let sit for 10 minutes to soak.

Step 2: Mix the Custard
In a separate bowl, whisk together evaporated milk, sweetened condensed milk, eggs, nutmeg, cinnamon, and vanilla until smooth. Add to the soaked bread and mix gently.

Step 3: Bake the Pudding
Grease a 9×11-inch baking dish. Pour in the bread mixture and dot the top with 3 tablespoons of butter. Bake for 35–45 minutes until golden brown and set in the center. A toothpick should come out mostly clean.

Step 4: Make the Vanilla Sauce
While the pudding bakes, combine heavy cream, butter, confectioners’ sugar, and sweetened condensed milk in a saucepan. Stir constantly over medium heat for about 8 minutes until slightly thickened. Remove from heat and stir in vanilla.

Step 5: Serve
Serve the bread pudding warm with vanilla sauce poured over the top. Add a scoop of vanilla ice cream for an extra treat.

Why You’ll Love This Recipe

Comforting and Familiar: Classic flavors of cinnamon, nutmeg, vanilla, and buttery bread bring instant nostalgia.

Easy and Accessible: Uses everyday pantry ingredients—no fuss, just flavor.

Rich and Custardy: Soft inside, crisp edges, with a silky sauce to top it off.

Budget-Friendly: A great way to use up day-old bread and avoid waste.

Versatile: Serve as dessert, brunch, or even a sweet holiday side.

Mistakes to Avoid & Solutions

Using fresh bread: Fresh bread gets mushy. Use day-old or lightly toasted bread for better texture.
Solution: Leave bread out overnight or toast cubes at 300°F for 10 minutes.

Skipping the soak: Rushing the soak leaves dry bits.
Solution: Let bread sit in milk mixture for a full 10 minutes.

Overbaking: Dries it out quickly.
Solution: Bake until set but slightly soft in the center. Check at 35 minutes.

Lumpy sauce: Caused by not whisking constantly or overheating.
Solution: Keep heat medium-low and whisk the whole time.

Undermixing custard: Can lead to eggy texture.
Solution: Whisk thoroughly before combining with the bread.

Serving and Pairing Suggestions

Serve Warm: Always best fresh from the oven with warm vanilla sauce.

Pair With:

Fresh berries or fruit compote

Coffee or spiced tea

A scoop of vanilla or cinnamon ice cream

Serving Style:

Family-style in the baking dish

Sliced and plated individually for a brunch buffet

In ramekins for dinner parties

Storage and Reheating Tips

Store: Let cool completely, cover, and refrigerate up to 4 days.

Freeze: Wrap portions tightly and freeze for up to 2 months.

Reheat:

Microwave: 30 seconds at a time until warm

Oven: Cover with foil and bake at 325°F for 10–15 minutes

Sauce: Reheat gently in a saucepan or microwave, stirring often

FAQs

1. Can I make this ahead of time?
Yes! Assemble the pudding and store covered in the fridge overnight. Bake fresh the next day.

2. Can I leave out the raisins?
Absolutely. Swap them with chopped dates, dried cranberries, or just skip them altogether.

3. What if I don’t have sweetened condensed milk?
You can use a little more sugar and extra evaporated milk, but the flavor and richness will vary.

4. Can I double this recipe?
Yes, just use a larger baking dish and extend baking time by 10–15 minutes.

5. Is there a dairy-free version?
Use plant-based milk and butter alternatives. Coconut milk adds richness, but the taste will be slightly different.

Tips & Tricks

Lightly toast fresh bread if it’s not stale enough.

Grease the baking dish well to avoid sticking.

Use a mix of white and brioche bread for richer flavor.

Add a splash of bourbon or rum to the sauce for a grown-up twist.

Let pudding sit 5 minutes before serving to set slightly.

Recipe Variations

Apple Cinnamon Bread Pudding:

Add 1 cup peeled, diced apples to the bread mixture.

Sprinkle extra cinnamon over the top before baking.

Chocolate Chip Twist:

Replace raisins with mini chocolate chips.

Add a tablespoon of cocoa powder to the custard.

Coconut-Rum Version:

Use coconut milk in place of whole milk.

Add 1 tablespoon dark rum to both the pudding and sauce.

Savory Option:

Skip sugar and raisins. Add sautéed onions, cooked bacon, and shredded cheese.

Swap nutmeg/cinnamon for herbs and black pepper.

Final Thoughts

The best recipes always find a way to gather people around the table, and this one never fails to do that in my home. The smell alone draws the kids out of their rooms faster than any call for dinner.

This dish carries the essence of the old kitchens I grew up in, with their chipped bowls, warm ovens, and quiet humming from the next room. That first bite always slows us down, makes us look up, share stories, or just enjoy the moment.

And that’s the kind of food I believe in—simple, rich with memories, and made to be passed down. This bread pudding isn’t fancy, but that’s exactly what makes it unforgettable.

Grandma's Old-Fashioned Bread Pudding With Vanilla Sauce