Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
This recipe for Grandma’s Old-Fashioned Bread Pudding evokes warmth and nostalgia with its simple yet satisfying flavors and textures. Cubed bread and plump raisins are soaked in a rich milk custard infused with vanilla and nutmeg, then baked until golden. Served warm with a luscious homemade vanilla sauce, it’s a comforting dessert that feels like a hug in a bowl.
Ingredients:
For the Bread Pudding:
| Ingredient | Quantity |
|---|---|
| White bread | 4 cups (8 slices) |
| Raisins | 1/2 cup |
| Milk | 2 cups |
| Butter | 1/4 cup |
| Sugar | 1/2 cup |
| Eggs | 2 |
| Vanilla | 1 tablespoon |
| Ground nutmeg | 1/2 teaspoon |
For the Vanilla Sauce:
| Ingredient | Quantity |
|---|---|
| Butter | 1/2 cup |
| Sugar | 1/2 cup |
| Brown sugar | 1/2 cup |
| Heavy whipping cream | 1/2 cup |
| Vanilla | 1 tablespoon |
Instructions:
- Preheat Oven and Prepare Bread: Preheat your oven to 350°F (175°C). Combine the cubed white bread and raisins in a large bowl.
- Heat Milk Mixture: Combine the milk and ¼ cup of butter in a 1-quart saucepan. Cook over medium heat until the butter is completely melted (about 4 to 7 minutes).
- Soak Bread: Pour the warm milk mixture over the bread and raisin mixture in the bowl. Let it stand for 10 minutes to allow the bread to absorb the liquid.
- Add Remaining Pudding Ingredients: After the bread has soaked, stir in the remaining bread pudding ingredients: ½ cup of sugar, slightly beaten eggs, 1 tablespoon of vanilla, and ½ teaspoon of ground nutmeg. Mix gently until everything is well combined.
- Bake the Pudding: Pour the bread pudding mixture into a greased 1 ½-quart casserole dish. Bake in the preheated oven for 40 to 50 minutes, or until the pudding is set in the center. A knife inserted near the center should come out mostly clean.
- Make the Vanilla Sauce: While the bread pudding is baking, prepare the vanilla sauce. Combine the ½ cup of butter, ½ cup of granulated sugar, and ½ cup of firmly packed brown sugar in a 1-quart saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and comes to a full boil (about 5 to 8 minutes).
- Stir in Vanilla for Sauce: Remove the saucepan from the heat and stir in 1 tablespoon of vanilla extract.
- Serve: To serve, spoon the warm bread pudding into individual dessert dishes and drizzle generously with the warm vanilla sauce.
- Store: Store any leftover bread pudding and vanilla sauce separately in the refrigerator. Reheat gently before serving. Enjoy this comforting classic!
