Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Welcome to a timeless treasure from Grandma’s kitchen – the classic Old-Fashioned Bread Pudding with Vanilla Sauce. This recipe is more than just a dessert; it’s a journey back in time, a sweet remembrance of cozy afternoons spent in Grandma’s warm kitchen. Each bite of this delightful pudding is infused with the simplicity and love of old-world cooking.

Bread pudding, a dish that has stood the test of time, transforms simple ingredients into a sumptuous treat. Our version uses day-old bread, soaked in a rich custard, spiced with a hint of nutmeg, and adorned with juicy raisins, combining textures and flavors in a way that only this age-old dish can. The vanilla sauce, smooth and creamy, drizzled over the warm pudding, is the crowning glory, turning each serving into a comforting, indulgent experience.

Whether it’s a family gathering, a special holiday, or just a desire to relive those cherished moments at Grandma’s, this bread pudding recipe is sure to warm hearts and bring smiles. Easy to make, yet rich in flavor and tradition, it’s a testament to the timeless beauty of simple, homemade desserts. So let’s roll up our sleeves, tie on our aprons, and get ready to bake a dish that’s filled with memories, love, and the sweetest of flavors.

Ingredients for Bread Pudding:

• 4 cups (8 slices) cubed white bread: Use day-old bread for better absorption.
• 1/2 cup raisins: Consider soaking them in warm water or rum for 10 minutes for extra plumpness.
• 2 cups milk: Whole milk is preferred for richness.
• 1/4 cup butter: Unsalted butter is best; melt before using.
• 1/2 cup sugar: Granulated sugar works well.
• 2 eggs, slightly beaten: Ensure they are at room temperature for better mixing.
• 1 tablespoon vanilla extract: Use pure vanilla extract for the best flavor.
• 1/2 teaspoon ground nutmeg: Freshly grated nutmeg gives a more vibrant taste.

Ingredients for Vanilla Sauce:

• 1/2 cup butter: Unsalted butter preferred.
• 1/2 cup sugar: Regular white granulated sugar.
• 1/2 cup firmly packed brown sugar: Adds a deep, caramel-like flavor.
• 1/2 cup heavy whipping cream: For a rich and creamy texture.
• 1 tablespoon vanilla extract: As with the pudding, pure vanilla extract is recommended.

Instructions for Bread Pudding:

1. Preheat your oven to 350°F (175°C).
2. Cut the bread into cubes, approximately 1-inch in size. This size allows for even soaking and cooking.
3. In a large bowl, combine the cubed bread and raisins. Mix them lightly.
4. In a saucepan, heat the milk and 1/4 cup butter over medium heat. Watch carefully to avoid scalding the milk. Stir occasionally until the butter melts completely.
5. Pour the warm milk and butter mixture over the bread and raisins. Gently stir to ensure all bread pieces are soaked. Let it stand for 10 minutes for the bread to absorb the milk.
6. In a separate bowl, whisk together the sugar, eggs, vanilla, and nutmeg until well combined.
7. Pour this egg mixture over the soaked bread. Stir gently to combine everything.
8. Grease a 1 1/2-quart casserole dish. Pour the bread mixture into the dish and spread evenly.
9. Bake in the preheated oven for 40 to 50 minutes. The pudding is done when the center is set and the top is golden brown.
10. Let it cool slightly before serving.

Instructions for Vanilla Sauce:

1. In a saucepan, combine 1/2 cup butter, sugar, brown sugar, and heavy whipping cream.
2. Cook over medium heat, stirring occasionally. The goal is to dissolve the sugars completely and blend them with the butter and cream.
3. Bring the mixture to a full boil. This will take about 5 to 8 minutes. Stir frequently to prevent burning.
4. Once the sauce thickens and starts boiling, remove it from heat.
5. Stir in the vanilla extract. This is added last to preserve its flavor.

To Serve:

• Spoon the warm bread pudding into individual dessert dishes.
• Drizzle the warm vanilla sauce over the pudding.
• The pudding can be served alone or with a scoop of vanilla ice cream for an extra treat.

Storing:

• Store any leftovers in the refrigerator. The pudding should be covered with plastic wrap or placed in an airtight container.
• The vanilla sauce can also be refrigerated in a separate container.
• Reheat the pudding before serving again, and warm the sauce slightly to regain its pouring consistency.

Enjoy your delicious, homemade Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce!