This recipe yields a classic and comforting Bread Pudding, just like Grandma used to make. It features cubes of bread soaked in a rich custard, studded with raisins, and baked to golden perfection. Served warm with a smooth vanilla sauce, it’s a timeless dessert perfect for any occasion.
Ingredients:
For the Bread Pudding:
- 8 cups stale bread cubes (about 1-inch cubes)
- 1 cup raisins
- 4 large eggs
- 2 1/2 cups milk (whole or 2%)
- 1 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
For the Vanilla Sauce:
- 1 cup milk (whole or 2%)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Prepare the Bread and Raisins: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. In a large bowl, combine the bread cubes and raisins.
- Make the Custard: In a separate bowl, whisk together the eggs, milk, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt.
- Combine Bread and Custard: Pour the custard mixture over the bread cubes and raisins. Gently toss to coat the bread evenly. Let it sit for 15-20 minutes to allow the bread to soak up the custard.
- Bake the Pudding: Pour the bread mixture into the prepared baking dish. Bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Make the Vanilla Sauce: While the pudding is baking, prepare the vanilla sauce. In a medium saucepan, whisk together the milk, sugar, and cornstarch until smooth.
- Temper Egg Yolks: In a separate small bowl, whisk the egg yolks. Gradually add a few tablespoons of the hot milk mixture to the egg yolks, whisking continuously to temper them.
- Combine and Cook Sauce: Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the sauce thickens and comes to a simmer.
- Finish the Sauce: Remove the saucepan from the heat and stir in the butter, vanilla extract, and a pinch of salt.
- Serve: Serve the warm bread pudding with the vanilla sauce drizzled over the top.
Tips and Notes:
- Bread Choice: Use stale bread for the best texture. You can use French bread, challah, or any other sturdy bread.
- Raisin Variations: You can use other dried fruits like currants or cranberries instead of raisins.
- Spice Variations: Adjust the spices according to your taste. You can add more cinnamon or nutmeg, or include other spices like cloves or allspice.
- Sauce Consistency: If the vanilla sauce is too thick, add a little more milk to thin it out. If it’s too thin, simmer it longer to reduce.
- Make Ahead: You can prepare the bread pudding ahead of time and refrigerate it until ready to bake. Add an extra 5-10 minutes to the baking time if baking from cold.
- Storage: Store any leftover bread pudding and vanilla sauce in the refrigerator. Reheat gently before serving.