This recipe brings to life the comforting and classic dessert of Grandma’s Old-Fashioned Bread Pudding, generously served with a smooth and creamy vanilla sauce. Bread pudding is a warm, custardy dish traditionally made with stale bread, milk or cream, eggs, sugar, and flavorings like vanilla and cinnamon. Often, it includes additions such as raisins or other dried fruits, which plump up during baking and add a touch of sweetness and chewiness. This recipe emphasizes a homey, comforting feel, reminiscent of traditional family recipes passed down through generations. The stale bread soaks up a rich custard mixture, creating a soft and tender pudding with a slightly caramelized top. The vanilla sauce, often called crème anglaise, is a simple yet elegant accompaniment made from milk or cream, sugar, egg yolks, and vanilla extract, cooked gently until thickened to a pourable consistency. The warm bread pudding, drenched in the luscious vanilla sauce, is a truly comforting and satisfying dessert, perfect for a cozy evening or a family gathering. The image shows a rectangular white baking dish filled with a golden-brown bread pudding. A creamy, light yellow vanilla sauce is being poured over the warm pudding from a black saucepan held above the dish. The surface of the bread pudding shows visible chunks of bread and some dark spots, possibly raisins. The background suggests a kitchen setting with a tiled backsplash.
The texture of Grandma’s Old-Fashioned Bread Pudding is soft, moist, and custardy, with a slightly denser bottom where the soaked bread settles and a more textured top with slightly crisp edges. The raisins, if included, add a chewy element. The vanilla sauce is smooth, creamy, and pourable, coating the warm pudding.
The flavor profile is sweet and comforting, with the eggy richness of the custard infused with vanilla and often a hint of cinnamon. The bread provides a subtle, homey flavor, while the raisins offer bursts of concentrated sweetness. The vanilla sauce adds a pure, creamy vanilla sweetness that complements the warm pudding beautifully.
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a classic and comforting dessert, perfect for using up stale bread and offering a warm, sweet, and custardy treat enhanced by a smooth vanilla sauce.
The preparation involves soaking stale bread in a sweet custard mixture, baking it until set and golden, and then serving it warm with a homemade vanilla sauce.
Ingredients:
For the Bread Pudding:
- 8 cups stale bread, cut into 1-inch cubes (about 8-10 slices of day-old bread, such as white, French, or brioche)
- 2 cups whole milk or half-and-half
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ cup raisins or other dried fruit (optional)
- 2 tablespoons unsalted butter, melted (for greasing the dish)
For the Vanilla Sauce:
- 2 cups whole milk or heavy cream
- ½ cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment:
- 9×13 inch baking dish or similar size
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Medium saucepan
- Heatproof bowl or double boiler (optional, for sauce)
Instructions:
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with the melted butter.
- Soak the Bread: In a large mixing bowl, place the cubed stale bread. In a separate bowl, whisk together the milk or half-and-half, sugar, eggs, vanilla extract, cinnamon, and nutmeg (if using). Pour the custard mixture over the bread cubes, ensuring all the bread is evenly moistened. Gently press down on the bread to help it absorb the liquid. Let the bread soak for at least 20-30 minutes, or up to an hour, stirring occasionally to ensure even soaking. If using raisins or other dried fruit, stir them in during the soaking time.
- Pour into Baking Dish: Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly.
- Bake the Bread Pudding: Bake in the preheated oven for 45-55 minutes, or until the bread pudding is set and the top is golden brown. A knife inserted into the center should come out mostly clean (a little moisture is fine).
- Prepare the Vanilla Sauce: While the bread pudding is baking, prepare the vanilla sauce. In a medium saucepan, combine the milk or heavy cream, sugar, and salt. Heat over medium heat until the sugar is dissolved and the mixture is just simmering around the edges. Do not boil.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until slightly pale. Gradually whisk about ½ cup of the warm milk mixture into the egg yolks, whisking constantly to prevent them from scrambling.
- Cook the Sauce: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or whisk, until the sauce thickens enough to coat the back of a spoon. This should take about 5-10 minutes. Be careful not to let the sauce boil, or the egg yolks may curdle.
- Strain and Add Vanilla: Once the sauce has thickened, remove it from the heat and stir in the vanilla extract. For an extra smooth sauce, you can strain it through a fine-mesh sieve. Keep the sauce warm until ready to serve.
- Serve: Once the bread pudding is baked and slightly cooled, serve it warm in slices or scoops, generously drizzled with the prepared vanilla sauce.
Enjoy this comforting and classic Grandma’s Old-Fashioned Bread Pudding with its rich custard and smooth vanilla sauce! It’s a timeless dessert that is sure to be a favorite.