Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Nothing brings back warm memories of home quite like Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce. This beloved dessert combines simple pantry staples with rich, comforting flavors, making it the ultimate nostalgic treat. Whether served as a holiday dessert or a weekend indulgence, this timeless recipe never fails to please.

Why You’ll Love This Recipe

1. Simple Ingredients: You likely already have most of the ingredients in your pantry.
2. Budget-Friendly: A perfect way to use up leftover bread and turn it into a gourmet treat.
3. Irresistible Flavor: The combination of spiced, custard-soaked bread and velvety vanilla sauce is pure magic.
4. Versatile: Easily customize with add-ins like raisins, nuts, or chocolate chips.

Ingredients for Bread Pudding

• 4 cups day-old bread, cubed (French bread, brioche, or white bread works best)
• 2 cups whole milk
• ½ cup heavy cream
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup raisins (optional)
• Butter for greasing the baking dish

Ingredients for Vanilla Sauce

• 1 cup whole milk
• ½ cup heavy cream
• ⅓ cup granulated sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

For the Bread Pudding

1. Preheat Oven: Set your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter.
2. Prepare the Bread: Place bread cubes into the prepared dish. Sprinkle raisins (if using) evenly over the bread.
3. Make the Custard: In a mixing bowl, whisk together milk, cream, sugar, eggs, vanilla extract, cinnamon, and nutmeg.
4. Combine: Pour the custard mixture over the bread, ensuring all pieces are soaked. Let it sit for 10-15 minutes to absorb.
5. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes or until golden brown and set.
6. Cool Slightly: Allow the pudding to cool for a few minutes before serving.

For the Vanilla Sauce

1. Heat Milk and Cream: In a small saucepan, combine milk and cream. Heat gently over medium heat until just simmering.
2. Prepare Egg Mixture: In a separate bowl, whisk egg yolks, sugar, and salt until pale.
3. Temper Eggs: Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly. Gradually add the egg mixture back into the saucepan.
4. Thicken: Cook over low heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
5. Serve: Drizzle the warm vanilla sauce over the bread pudding.

Tips for Perfect Bread Pudding

1. Day-Old Bread is Best: Slightly stale bread absorbs the custard better without becoming too mushy.
2. Adjust Sweetness: Feel free to reduce sugar in the custard or sauce to suit your taste.
3. Experiment with Add-Ins: Try dried cranberries, chopped pecans, or even a drizzle of caramel for a twist.

Serving Suggestions

• Pair with a scoop of vanilla ice cream for an extra indulgent treat.
• Dust with powdered sugar for a simple, elegant finish.
• Serve with a cup of coffee or tea for the perfect afternoon snack.

Why Grandma’s Recipe Stands Out

This recipe is a tribute to the timeless tradition of making something special out of simple ingredients. It’s not just a dessert – it’s a reminder of love, warmth, and the little things that bring people together.

Serving and Storage Tips for Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Serving Tips

1. Warm, But Not Too Hot: Bread pudding is best served warm, but not scalding. Let it cool for about 5-10 minutes after baking to allow the flavors to set.
2. Pair with Ice Cream or Whipped Cream: To elevate the dish, serve a scoop of vanilla ice cream or a dollop of freshly whipped cream alongside each portion. The creamy texture complements the warm, custardy pudding perfectly.
3. Add Fresh Fruit or Nuts: For added flavor and texture, consider garnishing with fresh berries, sliced bananas, or a sprinkle of toasted nuts such as pecans or almonds.
4. Serve with Extra Sauce: If you love the vanilla sauce, serve extra on the side for drizzling over each bite. You can also drizzle a little over the ice cream for an indulgent twist.
5. For a Festive Touch: Dust the bread pudding with powdered sugar right before serving, or even sprinkle with a little ground cinnamon or nutmeg for extra spice.

Storage Tips

1. Storing Leftovers: Once cooled, cover the bread pudding tightly with plastic wrap or store it in an airtight container. It can be stored in the refrigerator for up to 3-4 days.
2. Reheating: To reheat, simply microwave individual portions for about 30-60 seconds or heat in the oven at 350°F (175°C) for 10-15 minutes, until warmed through. You can also cover the bread pudding with foil while reheating in the oven to prevent it from drying out.
3. Freezing: If you want to make bread pudding ahead of time or preserve leftovers, you can freeze it. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe container. It will keep in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat as directed.
4. Freezing Vanilla Sauce: The vanilla sauce can also be frozen. Allow it to cool, then pour it into a freezer-safe container. It will last in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain its creamy texture.

By following these serving and storage tips, you can enjoy Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce over several days, whether freshly baked or reheated for a quick treat!

1. Can I use any type of bread for this bread pudding? Yes, you can use different types of bread for this recipe, but day-old bread works best as it soaks up the custard without becoming too soggy. French bread, brioche, challah, or even white bread are great choices. If you want a richer flavor, brioche or challah will add extra buttery goodness.

2. Can I make this bread pudding ahead of time? Yes, you can prepare the bread pudding ahead of time. Assemble the pudding and store it in the refrigerator for up to 12 hours before baking. Simply bake it when you’re ready to serve. Alternatively, you can bake it, let it cool, and store it in the fridge for later. Reheat it in the oven or microwave before serving.

3. How do I adjust the recipe for a larger group? To serve more people, simply double or triple the ingredients and bake the pudding in a larger dish. Make sure to adjust the baking time as needed—larger portions may require a few extra minutes in the oven. Be sure to check the center with a toothpick to ensure it’s set before removing from the oven.

4. Can I make a dairy-free version of this bread pudding? Yes, you can make a dairy-free version of this recipe by substituting the milk and cream with plant-based alternatives, such as almond milk, coconut milk, or oat milk. You can also use a dairy-free butter substitute for greasing the dish. Just keep in mind that the flavor and texture may vary slightly, but it will still be delicious!

Print