Old-Fashioned Bread Pudding with Vanilla Sauce P

Warm your heart with this old-fashioned bread pudding recipe. Lightly spiced with nutmeg and speckled with raisins, we prefer it à la mode and topped with our caramel-like sweet vanilla sauce for bread pudding. It’s a classic!

Total Time: 15
Yield: 8 servings



  • 1 medium-sized loaf white bread (approximately 4 cups when cut into 1-inch cubes)
  • 1/2 cup raisins (optional)
  • 2 cups whole milk
  • 1/4 cup unsalted butter
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 2 eggs, slightly beaten
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon


Preheat oven to 350 degrees F and grease a 1.5 quart bread pan. Cut bread into 1-inch cubes. Toss bread and raisins in large bowl. Heat milk and butter in a small saucepan just until butter has fully melted. Pour milk mixture over bread and let sit for 10 minutes, until the bread absorbs most of the liquid. Combine the salt, sugar, eggs, vanilla, nutmeg, and cinnamon in a small bowl. Pour into the bread mixture and stir to combine. Pour into the greased pan. Bake for 40 to 50 minutes or until center is set.

Vanilla Sauce for Bread Pudding:


  • 1/2 cup salted butter
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup whole milk
  • 1 teaspoon vanilla


To make the vanilla sauce for bread pudding, combine all ingredients except vanilla in a medium-sized saucepan. Cook over medium heat, stirring occasionally, until the mixture comes to a full boil. Continue to boil the sauce, watching carefully and stirring for 5 minutes or until slightly thickened. Remove from the heat and stir in vanilla. To serve, spoon the warm bread pudding into bowls. Top with ice cream (optional) and a drizzle of the vanilla sauce. Keep any extra sauce refrigerated.

We first published this recipe as part of a sponsorship with Land O’Lakes. It was updated and adapted in 2020.

The post Old-Fashioned Bread Pudding with Vanilla Sauce appeared first on New England Today.

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