If you’ve ever craved a comforting, nostalgic dessert that wraps you in warmth like a cozy hug, then you simply must try Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe. This classic dish brings together simple pantry staples to create a rich, custardy pudding with a golden, caramelized top, all enhanced by a luscious vanilla sauce that turns each bite into a moment of pure bliss. It’s a recipe that has stood the test of time, perfect for sharing with family or indulging in a bit of sweet self-care.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays an essential role, whether it’s the creamy custard soaking into the bread or the warm spices that bring depth and aroma. These basics come together to create a flavor and texture that’s truly unforgettable.
- 6 cups cubed day-old bread (preferably white or brioche): Using day-old bread soaks up the custard perfectly without turning mushy.
- 2 cups whole milk: Adds creaminess and helps blend the custard.
- 1 cup heavy cream: Contributes richness and a velvety mouthfeel.
- 3 large eggs: Provide structure and help thicken the pudding.
- ¾ cup granulated sugar: Sweetens the pudding to just the right level without overpowering.
- 1 teaspoon vanilla extract: Infuses the custard with a warm, aromatic flavor.
- ½ teaspoon ground cinnamon: Adds a cozy spice note reminiscent of grandma’s kitchen.
- ¼ teaspoon ground nutmeg: Brings subtle warmth and complexity.
- ¼ teaspoon salt: Balances sweetness and enhances other flavors.
- 2 tablespoons unsalted butter (melted): Adds richness and helps keep the pudding moist.
How to Make Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9×9-inch baking dish. This simple step ensures your pudding won’t stick, and it creates a beautiful crust as it bakes.
Step 2: Whisk Together the Custard Base
In a large mixing bowl, combine the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk everything until smooth and well incorporated. This custard mix is the heart of the pudding, infusing every bite with sweet, spicy, creamy goodness.
Step 3: Soak the Bread
Gently fold your cubed bread and the melted butter into the custard mixture. Let this mixture sit for 10 to 15 minutes to allow the bread to soak up all that amazing custard. This soaking step is crucial as it softens the bread and distributes flavor evenly.
Step 4: Transfer and Spread
Pour the soaked bread custard into your prepared baking dish, spreading it evenly. Even coverage ensures consistent cooking and that every square has the perfect balance of crispy edges and tender center.
Step 5: Bake to Golden Perfection
Bake your pudding for 40 to 45 minutes, until the top turns a gorgeous golden brown and a knife inserted comes out clean. The aroma filling your kitchen at this point is pure comfort in the making.
Step 6: Prepare the Vanilla Sauce
While the pudding bakes, whip up the classic vanilla sauce that’s key to this recipe’s magic. Once ready, the warm sauce will be the perfect companion that drapes over each serving with silky sweetness.
Step 7: Cool Slightly and Serve
Let your warm bread pudding cool for a bit before serving. This allows it to set slightly for perfect texture. Drizzle generously with the homemade vanilla sauce and dig in!
How to Serve Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
Garnishes
A sprinkle of powdered sugar or a few fresh berries can brighten each serving, adding freshness and a pop of color that complements the rich, creamy pudding perfectly.
Side Dishes
This dessert pairs beautifully with a cup of hot coffee or tea, or even fresh whipped cream for an extra indulgent experience. The vanilla sauce already adds richness, so keep sides simple to highlight the pudding.
Creative Ways to Present
For a charming twist, serve your bread pudding in individual ramekins or hollowed-out apples to impress guests with a cozy, elegant presentation that stays true to the heartwarming spirit of Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored covered in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it just as delicious if not more so the next day.
Freezing
To freeze, wrap the cooled bread pudding tightly in plastic wrap and foil. It will keep well in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual portions in the microwave for about 30-60 seconds or warm in the oven at 325°F (160°C) until heated through. Pour on a little extra vanilla sauce when serving for added moisture.
FAQs
Can I use different types of bread?
Absolutely! While white or brioche bread is preferred for its softness and richness, you can experiment with challah or even a sturdy sourdough for a unique texture and flavor.
Is it necessary to use day-old bread?
Day-old bread is best because it soaks up the custard without breaking down too much. Fresh bread tends to get too mushy, so drying it out overnight gives the perfect texture.
Can I make the vanilla sauce ahead of time?
Yes, the vanilla sauce can be made a day in advance and refrigerated. Just warm it gently before serving to bring back its silky smoothness.
What’s the best way to measure the bread cubes?
After cubing your bread, gently pack the pieces into a measuring cup to reach the 6-cup mark. Avoid compressing too tightly so the custard can absorb properly.
Can this recipe be adapted for a dairy-free diet?
Yes, you can substitute plant-based milk and cream alternatives, like almond or coconut milk, and use dairy-free butter substitutes. The flavor will vary slightly but will still be delicious.
Final Thoughts
There’s something truly special about Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe that goes beyond just a dessert. It’s a delicious slice of tradition, comfort, and love baked into every bite. I wholeheartedly encourage you to try it soon — your taste buds and your heart will thank you!
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Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a comforting and classic dessert featuring soft, custard-soaked bread baked to golden perfection. The rich flavors of cinnamon, nutmeg, and vanilla combine beautifully, complemented by a luscious homemade vanilla sauce for drizzling. Ideal for cozy family gatherings or special occasions, this traditional recipe brings nostalgic warmth in every bite.
Ingredients
Bread Pudding
- 6 cups cubed day-old bread (preferably white or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (melted)
Vanilla Sauce
- ½ cup whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray to prevent sticking and ensure even cooking.
- Prepare the custard mixture: In a large mixing bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined and smooth.
- Combine bread and custard: Gently fold the cubed day-old bread and melted unsalted butter into the custard mixture. Let the mixture sit for 10-15 minutes to allow the bread to fully absorb the custard, resulting in a moist texture.
- Transfer to baking dish: Pour the soaked bread mixture evenly into the prepared baking dish, spreading it out to ensure uniform cooking throughout.
- Bake the pudding: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean, indicating the pudding is fully set.
- Prepare the vanilla sauce: While the bread pudding bakes, whisk together milk, heavy cream, sugar, and cornstarch in a saucepan over medium heat. In a separate bowl, whisk the egg yolks. Temper the egg yolks by slowly adding some hot milk mixture, then combine all and cook until thickened. Remove from heat and stir in vanilla extract and salt. Let cool slightly.
- Serve: Once the bread pudding has cooled slightly, slice and serve warm with a generous drizzle of the homemade vanilla sauce on top for a deliciously creamy finish.
Notes
- Using day-old bread allows better absorption of the custard mixture without becoming overly mushy.
- For extra richness, brioche or challah bread provide an excellent alternative to regular white bread.
- Allowing the bread to soak for 10-15 minutes is crucial for a moist but well-set pudding.
- You can prepare the vanilla sauce in advance and gently warm before serving.
- If you prefer, add raisins or chopped nuts to the bread mixture for added texture and flavor.
- Store any leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
