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
Scale
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.
