Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a timeless dessert that wraps you in warmth and nostalgia. This classic dish, made with simple pantry staples, transforms day-old bread into a rich, custardy treat crowned with a luscious vanilla sauce. Perfect for holidays or a cozy family gathering, it’s a recipe filled with comfort and tradition.
Why You Will Love Bread Pudding with Vanilla Sauce
- Classic Comfort Food: A nostalgic dessert reminiscent of family dinners and Grandma’s kitchen.
- Simple Ingredients: Made with everyday staples like bread, milk, butter, and sugar.
- Rich and Decadent: The creamy bread pudding pairs perfectly with the buttery vanilla sauce.
- Versatile: Easily customizable with add-ins like nuts, chocolate chips, or different spices.
- Crowd-Pleaser: A dessert that’s loved by kids and adults alike.
Ingredients Notes for Bread Pudding with Vanilla Sauce
The ingredients in this recipe are straightforward, with opportunities to customize to your taste.
For the Bread Pudding:
- Cubed White Bread (4 cups): Day-old bread works best as it absorbs the custard without becoming soggy. Use brioche or challah for a richer pudding.
- Raisins (½ cup, optional): Adds bursts of sweetness and texture. Substitute with dried cranberries or leave them out if you prefer.
- Milk (2 cups): Whole milk is ideal for creaminess, but 2% milk can be used for a lighter version.
- Butter (¼ cup): Adds richness and enhances the flavor.
- Sugar (½ cup): Sweetens the pudding without overpowering it. Adjust to taste.
- Eggs (2, slightly beaten): Acts as a binder and creates a creamy custard.
- Vanilla Extract (1 tablespoon): The key to the warm, classic flavor.
- Ground Nutmeg (½ teaspoon): Adds a hint of spice. You can substitute with cinnamon or allspice.
For the Vanilla Sauce:
- Butter (½ cup): The base for a rich, velvety sauce.
- Granulated Sugar and Brown Sugar (½ cup each): A mix of sugars creates depth and a slight caramel flavor.
- Heavy Whipping Cream (½ cup): Adds the perfect creamy consistency.
- Vanilla Extract (1 tablespoon): Elevates the sauce with a sweet, aromatic finish.
Kitchen Equipment Needed
- Casserole or baking dish (1.5-quart)
- Saucepan for the milk mixture and vanilla sauce
- Large mixing bowl
- Whisk and spatula
- Measuring cups and spoons
How to Make Bread Pudding with Vanilla Sauce
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 1.5-quart casserole or baking dish.
- Prepare the Bread Mixture:
- Place the cubed bread and raisins in a large bowl.
- In a saucepan, combine the milk and ¼ cup butter over medium heat. Stir until the butter melts (about 4-7 minutes).
- Pour the warm milk mixture over the bread and let it soak for 10 minutes.
- Mix the Custard: Stir in the sugar, eggs, vanilla extract, and nutmeg until well combined.
- Bake: Pour the mixture into the prepared dish and bake for 40-50 minutes, or until the center is set and golden. A toothpick inserted in the center should come out clean.
- Make the Vanilla Sauce:
- In a medium saucepan, combine butter, granulated sugar, brown sugar, and heavy cream over medium heat.
- Stir continuously until the mixture thickens and begins to boil (about 5-8 minutes).
- Remove from heat and stir in the vanilla extract.
- Serve: Spoon the warm bread pudding into bowls or onto plates and generously drizzle with the vanilla sauce. Serve immediately.
Serving and Storage Tips
- Serving: Enjoy this dessert warm for the best flavor. Pair it with a scoop of vanilla ice cream for extra indulgence.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven before serving.
- Freezing: Freeze the bread pudding without the sauce for up to 2 months. Thaw in the refrigerator and reheat before serving.
Variations and Substitutions
- Add Chocolate Chips: Stir in ½ cup of chocolate chips for a chocolaty twist.
- Spice it Up: Add cinnamon, cardamom, or a dash of cloves for extra warmth.
- Swap the Raisins: Use dried cherries, cranberries, or chopped dates for a unique flavor profile.
Helpful Notes
- For a softer texture, let the bread soak for an additional 5 minutes.
- Avoid overbaking as this can cause the pudding to dry out.
- The vanilla sauce thickens as it cools, so serve it warm for a smoother consistency.
Tips from Well-Known Chefs
- Julia Child: Use high-quality vanilla extract to elevate the flavor of simple desserts.
- Nigella Lawson: Add a splash of bourbon or rum to the vanilla sauce for a sophisticated twist.
- Alton Brown: Toast the bread cubes lightly for extra depth of flavor in the pudding.
Frequently Asked Questions (FAQ)
1. Can I use whole-grain bread?
Yes, whole-grain bread adds a hearty flavor, though it will be denser.
2. What if I don’t have heavy cream?
You can substitute half-and-half or whole milk, but the sauce may be slightly less rich.
3. How can I make this dessert dairy-free?
Use almond or oat milk and vegan butter in the pudding and sauce.
4. Can I skip the vanilla sauce?
The pudding is delicious on its own, but the sauce adds a luxurious touch. You could also top it with whipped cream.
5. Is it possible to make this ahead of time?
Yes! Prepare the pudding and sauce separately, refrigerate, and reheat just before serving.
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a heartwarming dessert that never fails to impress. Simple yet satisfying, it’s sure to become a cherished favorite in your home!
