Description: This recipe brings back the comforting flavors of childhood with a rich, custardy bread pudding, infused with warm spices and topped with a silky smooth vanilla sauce. Using simple ingredients and time-honored techniques, this dessert is a testament to the enduring appeal of classic comfort food. Perfect for a cozy night in or a special family gathering, Grandma’s Old-Fashioned Bread Pudding is sure to become a beloved favorite.
Ingredients:
For the Bread Pudding:
- 4 cups day-old bread, cubed (French bread or brioche recommended)
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup raisins (optional)
- 2 tablespoons unsalted butter, melted
For the Vanilla Sauce:
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish. This ensures the bread pudding doesn’t stick to the pan and makes for easy serving later on.
Step 2: In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, and nutmeg. This mixture forms the custard base, which is essential for the pudding’s creamy texture and warm, inviting flavor. Make sure to whisk well to combine all ingredients thoroughly.
Step 3: Add the cubed bread to the mixture and gently stir to coat the bread evenly. Ensuring each piece of bread is well-soaked is crucial for achieving a uniformly soft and custardy texture throughout the pudding.
Step 4: Let the mixture sit for 10 minutes to soak. This allows the bread to absorb the custard, which is key to a moist and tender final product.
Step 5: Fold in the raisins, if using. Raisins add a delightful chewiness and a burst of sweetness to the bread pudding. If you’re not a fan, feel free to omit them or substitute with other dried fruits like cranberries or chopped dates.
Step 6: Pour the mixture into the greased baking dish. Spread the bread mixture evenly in the dish, ensuring that the bread is submerged in the custard.
Step 7: Drizzle the melted butter over the top. This step adds richness and helps the top of the bread pudding turn a beautiful golden brown during baking.
Step 8: Bake for 35-40 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean, indicating that the pudding is fully cooked.
Step 9: While the bread pudding is baking, prepare the vanilla sauce. In a small saucepan over medium heat, whisk together the sugar and flour. This creates a base for the sauce that will thicken as it cooks.
Step 10: Gradually add the milk while whisking to avoid lumps. This is a crucial step to ensure a smooth and creamy sauce. Add the milk slowly, whisking continuously to prevent any flour clumps from forming.
Step 11: Add the butter and continue to cook, stirring constantly, until the sauce thickens and coats the back of a spoon (about 5 minutes). The sauce is ready when it coats the back of a spoon and a line drawn through it with your finger remains visible.
Step 12: Remove from heat and stir in the vanilla extract. The vanilla extract enhances the flavor of the sauce, adding a touch of sweetness and aroma.
Why you will love this recipe
This bread pudding is more than just a dessert; it’s a hug in a bowl. The combination of soft, custardy bread, warm spices, and a luscious vanilla sauce is incredibly comforting. It’s also a fantastic way to use up day-old bread, making it an economical and eco-friendly choice. Plus, the recipe is easily adaptable to your personal preferences. You can experiment with different types of bread, add-ins, and spices to create your own unique version of this classic dessert. Whether you’re looking for a nostalgic treat or a crowd-pleasing dessert for a special occasion, this bread pudding is sure to hit the spot. The aroma alone, as it bakes in the oven, will fill your home with warmth and anticipation.
Serving Suggestions:
- Serve warm, drizzled generously with the vanilla sauce.
- Add a scoop of vanilla ice cream or whipped cream for an extra decadent treat.
- Garnish with a sprinkle of cinnamon or nutmeg.
- Pair with a cup of coffee or tea for the perfect after-dinner indulgence.
- For a festive twist, add a splash of bourbon or rum to the vanilla sauce.
Tips:
- For extra flavor, use a mix of brioche and French bread for the pudding. Brioche adds richness and sweetness, while French bread provides a slightly chewy texture.
- Make sure your bread is truly day-old or even a few days old. Slightly stale bread absorbs the custard better than fresh bread. You can even dry out the bread in a low oven for a short period to speed up the process.
- Don’t overbake the bread pudding, as it can become dry. It should be set but still slightly jiggly in the center.
- If the top of the bread pudding starts to brown too quickly, cover it loosely with foil during the last part of baking.
- The vanilla sauce can be made ahead of time and reheated gently before serving.
- Experiment with different flavor combinations. Try adding chocolate chips, nuts, or different spices like cardamom or ginger.
- For a richer flavor, use brown sugar instead of granulated sugar in the bread pudding.
- If you want a more intense vanilla flavor, use vanilla bean paste or a vanilla bean instead of vanilla extract.
- Serve the bread pudding warm for the best texture and flavor experience.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Nutritional Information:
- Calories: Approximately 280 kcal per serving (estimated)
- Protein: Approximately 6g per serving (estimated)
- Sodium: Approximately 100mg per serving (estimated)
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Conclusion
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a timeless dessert that brings comfort and joy with every bite. Its simple ingredients and straightforward preparation make it accessible to bakers of all skill levels. Whether you’re looking to recreate a cherished childhood memory or simply want to indulge in a classic treat, this bread pudding is sure to delight. The combination of the custardy bread, warm spices, and creamy vanilla sauce is a symphony of flavors and textures that will leave you wanting more. So, gather your ingredients, preheat your oven, and get ready to experience the magic of Grandma’s Old-Fashioned Bread Pudding!
Questions and Answers About This Recipe:
- Can I use different types of bread for this recipe? Answer: Absolutely! While French bread or brioche are recommended for their texture and flavor, you can certainly experiment with other types of bread. Challah, croissants, or even leftover dinner rolls can work well. Just be mindful of the bread’s sweetness and adjust the sugar in the recipe accordingly. Stale bread is key.
- Can I make this recipe ahead of time? Answer: Yes, you can prepare the bread pudding mixture a day in advance. Just cover it tightly and refrigerate it. The bread will absorb the custard even more, resulting in an even richer and more flavorful pudding. However, it’s best to bake it just before serving for the best texture. The vanilla sauce can also be made ahead and reheated gently.
- I don’t like raisins. What can I substitute them with? Answer: If raisins aren’t your thing, feel free to substitute them with other dried fruits like chopped dates, cranberries, or even chocolate chips. You could also add nuts like pecans or walnuts for a bit of crunch.
- My bread pudding is browning too quickly on top. What should I do? Answer: If the top of the bread pudding is browning too quickly, cover it loosely with aluminum foil during the last part of baking. This will prevent it from burning while still allowing the center to cook through.
- Can I make this recipe gluten-free? Answer: Yes, you can make this recipe gluten-free by using gluten-free bread and all-purpose flour. Look for a gluten-free bread that is similar in texture to French bread or brioche. Ensure that all other ingredients are also gluten-free to avoid cross-contamination.
