Bread Pudding with Vanilla Sauce Recipe

Bread Pudding with Vanilla Sauce Recipe

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This recipe is for a classic, comforting Grandma’s Old-Fashioned Bread Pudding, a dessert that evokes warmth and nostalgia. It transforms stale bread into a rich, custard-like treat, studded with plump raisins and infused with warm spices. The crowning glory is a smooth, creamy vanilla sauce that complements the pudding’s sweetness and adds a touch of elegance. This bread pudding is perfect for cozy family dinners, holiday gatherings, or any occasion that calls for a soul-satisfying dessert. The simple ingredients and straightforward preparation make it a timeless favorite, passed down through generations.

Ingredients:

For the Bread Pudding:

  • 8 cups stale bread, cubed (white, French, or brioche)
  • 1 cup raisins
  • 4 large eggs
  • 2 1/2 cups milk (whole or 2%)
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt  

For the Vanilla Sauce:

  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 teaspoon vanilla extract

Instructions:

Bread Pudding:

  1. Prepare the Bread: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Cut the stale bread into 1-inch cubes. You can use any type of bread, but white, French, or brioche work particularly well.
  2. Soak the Bread: In a large bowl, combine the cubed bread and raisins.
  3. Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, milk, granulated sugar, melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt.
  4. Combine Wet and Dry: Pour the wet ingredients over the bread and raisin mixture. Gently toss to coat the bread evenly. Let it sit for 15-20 minutes, allowing the bread to absorb the liquid.
  5. Pour into Baking Dish: Pour the bread pudding mixture into the prepared baking dish, spreading it evenly.
  6. Bake: Bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
  7. Cool Slightly: Remove the bread pudding from the oven and let it cool slightly before serving.

Vanilla Sauce:

  1. Combine Ingredients: In a medium saucepan, combine the heavy cream, granulated sugar, and butter.
  2. Cook Over Medium Heat: Cook over medium heat, stirring constantly, until the sugar is dissolved and the butter is melted.
  3. Bring to a Simmer: Bring the mixture to a simmer and continue to cook for 5-7 minutes, or until slightly thickened.
  4. Remove from Heat: Remove the saucepan from the heat and stir in the vanilla extract.
  5. Serve: Serve the warm vanilla sauce over the bread pudding slices.

Tips and Notes:

  • Bread Choice: Stale bread is essential for bread pudding. Fresh bread will become mushy. You can use leftover bread or dry out fresh bread by leaving it uncovered overnight.
  • Raisin Variations: You can substitute raisins with other dried fruits like cranberries, currants, or chopped dates.
  • Spice Variations: Adjust the spices to your taste. You can add a pinch of ground cloves or allspice for a richer flavor.
  • Nut Additions: Add chopped nuts like pecans or walnuts to the bread pudding mixture for added texture and flavor.
  • Custard Consistency: If you prefer a more custard-like consistency, you can add an extra egg to the mixture.
  • Vanilla Sauce Thickness: The vanilla sauce should be slightly thickened. If it’s too thin, simmer for a few more minutes. If it’s too thick, add a splash of milk or cream.
  • Make Ahead: You can prepare the bread pudding mixture ahead of time and store it in the refrigerator for up to 24 hours before baking.
  • Storage: Store any leftover bread pudding and vanilla sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the bread pudding in the oven or microwave before serving.
  • Serving Suggestions: Serve the warm bread pudding with a generous drizzle of vanilla sauce. You can also add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
  • Rum or Bourbon: For an adult version, you can add a splash of rum or bourbon to the vanilla sauce or the bread pudding mixture.
  • Cinnamon Sugar Topping: Sprinkle a mixture of cinnamon and sugar over the bread pudding before baking for a caramelized topping.
  • Individual Servings: You can bake the bread pudding in individual ramekins for a more elegant presentation.

This Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a comforting and timeless dessert that’s sure to warm your heart and satisfy your sweet cravings. Enjoy the rich, custard-like texture and the delightful flavors of this classic treat!

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