ADVERTISEMENT
Directions
Step 1: Prepare the Bread Pudding
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Cube the bread into bite-sized pieces. If your bread is fresh, toast the cubes in the oven for a few minutes to dry them out slightly. Day-old bread works best, as it soaks up the custard mixture without becoming too soggy.
- Mix the custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined. If you’re using raisins, add them into the mixture at this stage.
- Combine bread and custard: Place the cubed bread into the prepared baking dish, then pour the custard mixture evenly over the bread. Press the bread down gently with a spoon to ensure it absorbs the custard. Allow it to sit for about 10 minutes so the bread can soak up the liquid.
- Bake the pudding: Pour the melted butter over the top of the bread pudding, then bake in the preheated oven for 40–45 minutes, or until the pudding is set and golden on top. The center should be firm to the touch, and a knife inserted into the center should come out clean.
Step 2: Make the Vanilla Sauce
- Combine ingredients: In a medium saucepan, whisk together the heavy cream, milk, sugar, cornstarch, and salt.
- Cook the sauce: Place the saucepan over medium heat and cook, whisking constantly, until the mixture comes to a simmer and thickens—about 5–7 minutes. Once thickened, remove the pan from the heat and stir in the vanilla extract.
- Serve: Allow the sauce to cool slightly before serving.
Step 3: Serve and Enjoy
Spoon generous portions of warm bread pudding onto individual plates or into bowls. Drizzle with a spoonful of rich vanilla sauce, and enjoy! If you’d like, garnish with a dusting of cinnamon or a few extra raisins on top.
Tips for the Perfect Bread Pudding
- Use the right bread: The key to a great bread pudding is using slightly stale bread, as it absorbs the custard mixture better than fresh bread. Opt for a rich, soft bread like challah or brioche for the most indulgent texture.
- Customize with add-ins: Raisins are a classic addition, but feel free to experiment with other mix-ins like chopped nuts (pecans or walnuts), chocolate chips, or even fresh berries.
- Make it ahead: Bread pudding is one of those desserts that actually gets better after a day or two. Make it a day in advance, store it in the fridge, and reheat it when you’re ready to serve. This also allows the flavors to meld together beautifully.
- Serve with variety: While vanilla sauce is the traditional topping, you can also serve your bread pudding with a scoop of vanilla ice cream, whipped cream, or even a drizzle of caramel sauce for an extra indulgent treat.
Why Grandma’s Recipe Stands the Test of Time
What makes Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce so special isn’t just the combination of ingredients, but the love and memories baked into every bite. This recipe, like many others passed down through generations, is a way of preserving tradition while creating new memories. It’s the type of dish you make when you want to comfort a friend, treat your family, or relive a moment of childhood joy.
The beauty of bread pudding is its versatility. It’s a humble dessert that can be dressed up for holidays or served as a simple weeknight treat. The warm, custardy interior and sweet vanilla sauce are an invitation to gather around the table, slow down, and savor the moment. Whether you’re enjoying it on a chilly fall afternoon or serving it as the grand finale to a festive meal, Grandma’s bread pudding is sure to bring warmth to your heart and a smile to your face.
In Conclusion
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is the ultimate comfort dessert—sweet, creamy, and full of nostalgic flavor. With just a few simple ingredients and a little time in the oven, you can create a dessert that feels like home. Whether you’re continuing a family tradition or starting one of your own, this recipe will surely become a favorite in your household for years to come.
Happy baking!
ADVERTISEMENT
