Here’s a comforting and classic recipe for Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce. This warm, cozy dessert combines soft, custardy bread pudding with a rich and creamy vanilla sauce, just like grandma used to make!
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Ingredients for the Bread Pudding:
- 6 cups of cubed day-old bread (white bread or a French baguette works well)
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins or currants (optional)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar (optional, for topping)
Ingredients for the Vanilla Sauce:
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Prepare the Bread Pudding:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
- Cube the bread into 1-inch pieces and place them into the prepared baking dish.
- In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
- Pour the egg mixture over the cubed bread. Press the bread down gently to make sure it’s soaked evenly. If using raisins or currants, sprinkle them over the top of the bread mixture.
- Drizzle the melted butter over the top of the pudding, and sprinkle the brown sugar (if using) over the surface for extra sweetness and caramelization.
2. Bake the Bread Pudding:
- Bake the pudding in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set (a knife inserted in the center should come out clean).
- Remove from the oven and let it cool slightly before serving.
3. Make the Vanilla Sauce:
- While the bread pudding is baking, prepare the vanilla sauce. In a medium saucepan, combine the milk, heavy cream, sugar, cornstarch, and salt.
- Cook over medium heat, whisking constantly, until the mixture comes to a simmer and thickens into a creamy sauce (about 5-7 minutes).
- Once thickened, remove from heat and stir in the vanilla extract.
4. Serve:
- Serve the warm bread pudding with a generous drizzle of vanilla sauce on top. Enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Tips:
- Bread Choice: Day-old bread works best as it absorbs the custard mixture more easily. You can also use leftover dinner rolls, croissants, or challah for extra richness.
- Flavor Variations: Feel free to add chopped nuts (like pecans or walnuts) or fresh fruit (like apples or pears) to the bread pudding for added texture and flavor.
- Make-Ahead: You can assemble the bread pudding the night before, cover it, and refrigerate it overnight. Bake it the next day, adding a few extra minutes if needed.
- Vanilla Sauce Substitute: If you prefer, you can skip the vanilla sauce and serve the bread pudding with whipped cream or a scoop of ice cream for a simpler dessert.
This Old-Fashioned Bread Pudding with Vanilla Sauce is the ultimate comfort food dessert—soft, custardy, and full of nostalgia. It’s the perfect way to end a meal or enjoy as a sweet treat any time! 🍞🍨