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Directions for Making Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Preparing the Bread Pudding
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the Bread: Place the cubed bread in the prepared baking dish.
Make the Custard: In a large bowl, whisk together the milk, eggs, granulated sugar, cinnamon, nutmeg, and vanilla extract until well combined.
Combine Bread and Custard: Pour the custard mixture over the bread cubes, pressing down to ensure all the bread is soaked. Let it sit for about 15 minutes to absorb the custard.
Add Raisins and Butter: If using raisins, sprinkle them evenly over the soaked bread. Drizzle the melted butter over the top.
Bake: Bake in the preheated oven for 45-50 minutes, or until the pudding is set and a knife inserted into the center comes out clean.
Making the Vanilla Sauce
Melt Butter: In a medium saucepan, melt the butter over medium heat.
Add Sugars and Cream: Stir in the granulated sugar, brown sugar, and heavy cream. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, stirring constantly, until the sauce thickens slightly.
Add Vanilla: Remove from heat and stir in the vanilla extract. Let the sauce cool slightly before serving.
Serving Suggestions
Serve Warm: Serve the bread pudding warm, drizzled generously with the vanilla sauce.
Garnish: For an extra touch, garnish with a sprinkle of cinnamon or a dollop of whipped cream.
Tips for the Perfect Bread Pudding
Day-Old Bread: Using day-old bread is essential as it absorbs the custard better without becoming too mushy.
Soaking Time: Allowing the bread to soak in the custard for at least 15 minutes ensures the flavors meld together beautifully.
Baking: Check the pudding during baking to prevent overcooking. It should be golden brown and set but still slightly jiggly in the center.
Kitchen Equipment Needed
9×13-inch baking dish
Large mixing bowl
Whisk
Medium saucepan
Knife
Storing and Reheating Leftovers
Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also microwave individual portions for 1-2 minutes. The vanilla sauce can be stored separately in the refrigerator and reheated gently on the stove or in the microwave.
Variations and Swaps
Add-Ins: Try adding chocolate chips, chopped nuts, or dried cranberries for a different twist.
Spices: Adjust the spices to your liking by adding more cinnamon, nutmeg, or even a pinch of cloves.
Bread Types: Experiment with different types of bread like cinnamon raisin bread or croissants for added flavor and texture.
Perfect Pairings
This bread pudding pairs wonderfully with a cup of hot coffee or tea. For a more decadent experience, serve it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The rich, creamy vanilla sauce complements a wide range of beverages, making this dessert versatile for any occasion.
Frequently Asked Questions
Can I make this bread pudding ahead of time? Yes, you can prepare the bread pudding and refrigerate it before baking. When you’re ready to serve, bake it as directed, adding a few extra minutes to the baking time if needed.
What if I don’t have heavy cream for the vanilla sauce? You can substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich and thick.
How can I tell if the bread pudding is done? The bread pudding is done when it’s golden brown on top and a knife inserted into the center comes out clean. It should still be slightly jiggly but set.
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