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Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Carly
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A Warm Hug in a Bowl: Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Calling all comfort food lovers! This recipe for Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce is a nostalgic trip down memory lane. It's a simple yet incredibly satisfying dessert that's perfect for satisfying sweet tooths and warming hearts.

Why You'll Love This Recipe:

  • Simple Ingredients: This recipe uses pantry staples, making it a great option for whipping up a delicious dessert without a long shopping list.
  • Easy to Make: With minimal prep work and straightforward steps, this bread pudding comes together quickly, allowing you to enjoy a homemade treat without the fuss.
  • Customizable: Feel free to add your own personal touches to the recipe, such as different dried fruits, chopped nuts, or even a sprinkle of chocolate chips.

Ingredients:

  • For the Bread Pudding:
    • 4 cups (about 8 slices) cubed white bread (stale or toasted for a richer flavor)
    • ½ cup raisins
    • 2 cups milk
    • ¼ cup unsalted butter
    • ½ cup granulated sugar
    • 2 large eggs, lightly beaten
    • 1 tablespoon vanilla extract
    • ½ teaspoon ground nutmeg
  • For the Creamy Vanilla Sauce:
    • ½ cup unsalted butter
    • ½ cup granulated sugar
    • ½ cup packed light brown sugar
    • ½ cup heavy whipping cream
    • 1 tablespoon vanilla extract


Instructions:

  1. Preheat for Comfort: Get your oven ready by preheating it to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Bready Base: In a large bowl, combine the cubed bread and raisins. For a richer flavor, consider toasting the bread cubes before adding them to the bowl.
  3. Warming the Milk: In a separate 1-quart saucepan, combine the milk and ¼ cup of butter. Heat the mixture over medium heat until the butter is melted, whisking occasionally. This takes about 4 to 7 minutes.
  4. Soaking Up Flavor: Pour the warm milk mixture over the bread and raisin mixture in the bowl. Let the bread mixture sit for 10 minutes, allowing it to absorb the delicious milk and become soft.
  5. Sweet and Spiced: After the bread has soaked, stir in the remaining pudding ingredients: the beaten eggs, vanilla extract, and ground nutmeg. Mix everything together until well combined.
  6. Preparing the Baking Dish: Grease a 1 ½-quart casserole dish. This will ensure the bread pudding slides out easily after baking.
  7. Baking to Perfection: Pour the bread pudding mixture into the prepared casserole dish. Bake the bread pudding in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Vanilla Sauce Symphony: While the bread pudding bakes, whip up the vanilla sauce! In another 1-quart saucepan, combine all the sauce ingredients (except the vanilla extract) over medium heat. Stir occasionally until the mixture thickens and reaches a full boil, which takes about 5 to 8 minutes.
  9. Vanilla Finish: Once the sauce reaches a boil, remove the pan from the heat and stir in the vanilla extract.
  10. Serving Up Sweetness: Spoon warm portions of the bread pudding into individual dessert dishes. Drizzle the creamy vanilla sauce over the top of each serving. Enjoy this delightful dessert and create lasting memories with every bite!

Tips:

  • For an extra special touch, serve the bread pudding with a scoop of vanilla ice cream or whipped cream.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.

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