Description: A comforting and classic dessert, Grandma’s Old-Fashioned Bread Pudding is a warm, custardy delight made from simple ingredients. This recipe features a rich bread pudding base infused with vanilla and nutmeg, topped with a luscious homemade vanilla sauce. Perfect for chilly evenings or special occasions, it’s a guaranteed crowd-pleaser.
Ingredients:
For the Bread Pudding:
- 4 cups (8 slices) cubed white bread, preferably a day or two old
- ½ cup raisins (optional, for added sweetness and texture)
- 2 cups milk (whole milk recommended for richness)
- ¼ cup (2 ounces) unsalted butter, melted
- ½ cup granulated sugar
- 2 large eggs, slightly beaten
- 1 tablespoon vanilla extract
- ½ teaspoon ground nutmeg
- Pinch of salt
For the Vanilla Sauce:
- ½ cup (4 ounces) unsalted butter
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- ½ cup heavy whipping cream
- 1 tablespoon vanilla extract
- Pinch of salt
Preparation:
Step 1: Preheat Oven and Prepare Baking Dish Preheat your oven to 350°F (175°C). This ensures the oven is evenly heated when the bread pudding goes in, leading to consistent baking. Grease a 1.5-quart casserole dish or baking dish with butter or cooking spray. Greasing prevents the pudding from sticking to the dish, making it easier to serve.
Step 2: Combine Bread and Milk Mixture In a large bowl, place the cubed bread and raisins (if using). Using day-old bread is preferable because it absorbs the liquid better without becoming overly soggy. The raisins add a burst of sweetness and a chewy texture that complements the soft bread. In a saucepan over medium heat, combine milk and ¼ cup butter, stirring until the butter melts (about 4-7 minutes). The warm milk and butter mixture will help to soften the bread and create a smooth, creamy pudding. Pour the warm milk mixture over the bread and let it sit for 10 minutes to allow the bread to soak. This soaking process is essential for achieving the right texture. The bread needs to be fully saturated with the milk mixture to create a moist and tender pudding.
Step 3: Add Pudding Ingredients Stir in sugar, eggs, vanilla extract, nutmeg, and a pinch of salt until well combined. Sugar adds sweetness to the bread pudding, balancing the richness of the milk and butter. Eggs act as a binding agent, helping the pudding to set properly during baking. Vanilla extract enhances the flavor, adding a warm and comforting note. Nutmeg provides a subtle spice that complements the vanilla. A pinch of salt balances the sweetness and enhances the other flavors. Pour the mixture into the prepared casserole dish. Make sure the bread is evenly distributed in the dish to ensure consistent baking.
Step 4: Bake the Pudding Bake for 40-50 minutes, or until the pudding is set in the center and lightly golden. The baking time may vary depending on your oven. Keep an eye on the pudding and check for doneness after 40 minutes. A toothpick inserted into the middle should come out clean. If the toothpick comes out with wet batter, continue baking for a few more minutes. The top of the pudding should be lightly golden brown when it’s ready.
Vanilla Sauce Instructions:
Step 5: Cook the Sauce In a medium saucepan over medium heat, combine butter, granulated sugar, brown sugar, and heavy whipping cream. Using both granulated and brown sugar adds depth of flavor to the sauce. The brown sugar contributes a caramel-like note that complements the vanilla. Heavy whipping cream creates a rich and decadent sauce. Stir continuously until the mixture thickens and begins to boil (about 5-8 minutes). Continuous stirring prevents the sauce from scorching or sticking to the bottom of the pan. The sauce should thicken slightly as it simmers.
Step 6: Add Vanilla Remove the saucepan from heat and stir in vanilla extract. Adding the vanilla extract at the end of the cooking process helps to preserve its flavor. Serve immediately for the best taste.
Why You Will Love This Recipe:
- Comforting and Classic: This bread pudding is a nostalgic dessert that evokes feelings of warmth and home.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for beginner bakers.
- Versatile: You can customize this bread pudding by adding different fruits, spices, or nuts.
- Perfect for Using Leftover Bread: It’s a great way to use up day-old bread, reducing food waste.
- Delicious Vanilla Sauce: The homemade vanilla sauce elevates the bread pudding to a truly decadent treat.
Serving Suggestions:
- Serve warm, drizzled generously with vanilla sauce.
- Add a scoop of vanilla ice cream for an extra indulgent dessert.
- Dust with powdered sugar for a beautiful presentation.
- Pair with a cup of coffee or tea.
Tips:
- Use day-old bread for the best texture.
- Soak the bread thoroughly in the milk mixture to ensure a moist pudding.
- Don’t overbake the pudding, or it will become dry.
- Make the vanilla sauce while the pudding is baking for a coordinated serving.
- Store leftover bread pudding in the refrigerator for up to 3 days. Reheat gently before serving.
Prep Time: 15 minutes
Cook Time: 45-50 minutes (pudding) + 8 minutes (sauce)
Total Time: 1 hour 5 minutes
Nutritional Information: (Approximate values per serving, without vanilla sauce):
- Calories: 350-400
- Protein: 8-10g
- Sodium: 200-250mg
Conclusion:
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a timeless dessert that’s sure to become a family favorite. Its simple ingredients and comforting flavors make it a perfect choice for any occasion. Whether you’re looking for a cozy treat on a cold day or a classic dessert to impress your guests, this bread pudding will not disappoint. The combination of the soft, custardy pudding and the rich vanilla sauce is simply irresistible. Enjoy the taste of tradition with every bite!
Questions and Answers about this Recipe:
Q1: Can I use a different type of bread for this recipe?
A1: Yes, you can use other types of bread, such as brioche, challah, or even croissants, for a richer flavor and texture. Just keep in mind that different types of bread will absorb the milk mixture differently, so you may need to adjust the soaking time accordingly. Avoid using whole wheat bread, as it can make the pudding too dense.
Q2: What can I substitute for raisins?
A2: If you’re not a fan of raisins, you can substitute them with other dried fruits, such as dried cranberries, chopped dried apricots, or even chocolate chips. You can also add chopped nuts like pecans or walnuts for added crunch and flavor.
Q3: Can I make this bread pudding ahead of time?
A3: Yes, you can prepare the bread pudding mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. However, it’s best to bake it fresh for the best texture. The vanilla sauce can also be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Q4: Can I use a different type of milk?
A4: While whole milk is recommended for the richest flavor, you can use other types of milk, such as 2% milk, almond milk, or soy milk. Keep in mind that using a lower-fat milk or plant-based milk will result in a less creamy pudding.
Q5: Can I add alcohol to the vanilla sauce?
A5: Yes, you can add a tablespoon or two of your favorite liquor to the vanilla sauce for an extra layer of flavor. Bourbon, rum, or brandy are all excellent choices. Add the alcohol after removing the sauce from the heat to preserve its flavor.
