Grandma’s Bread Pudding with Vanilla Sauce
Grandma’s Bread Pudding with Vanilla Sauce is a warm, comforting dessert that brings back fond memories of family gatherings. This classic recipe transforms leftover bread into a deliciously sweet treat, complemented by a creamy vanilla sauce that takes it to the next level. Whether you need a cozy dessert for a chilly evening or a way to use up old bread, this recipe fits the bill perfectly.
Why Make This Recipe
Making Grandma’s Bread Pudding is not just about enjoying a tasty dessert; it’s also about creating memories. This recipe is simple, affordable, and perfect for feeding a crowd. Plus, it’s a delightful way to repurpose day-old bread. The buttery, custardy pudding paired with rich vanilla sauce makes it an irresistible dessert that everyone will love.
How to Make Grandma’s Bread Pudding
Ingredients:
- 6 cups day-old bread, cut into cubes
- 4 large eggs
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter
- 1/2 cup raisins (optional)
- 1 cup whole milk (for sauce)
- 1/2 cup heavy cream
- 1/3 cup granulated sugar (for sauce)
- 2 tablespoons unsalted butter (for sauce)
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract (for sauce)
- Pinch of salt
Directions:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter.
- Cut day-old bread into bite-sized cubes and spread them evenly in the prepared baking dish. Sprinkle raisins over the bread if using.
- In a mixing bowl, whisk together eggs, milk, sugar, cinnamon, nutmeg, vanilla extract, and melted butter until smooth.
- Pour custard mixture over bread cubes, ensuring all are coated.
- Gently press bread down to absorb custard. Let sit for 15-20 minutes.
- Bake for 40-45 minutes until golden brown and set.
- For vanilla sauce, whisk together milk, cream, sugar, cornstarch, and salt in a saucepan over medium heat.
- Cook, stirring for 5-7 minutes until thick.
- Stir in butter and vanilla until smooth.
- Allow pudding to cool for 5-10 minutes before cutting.
- Serve warm with vanilla sauce.
How to Serve Grandma’s Bread Pudding
Serve Grandma’s Bread Pudding warm, drizzled with the creamy vanilla sauce. It’s delightful on its own but you can also add a scoop of ice cream or a sprinkle of cinnamon for an extra touch.
How to Store Grandma’s Bread Pudding
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving. The pudding may firm up a bit in the fridge, but it will still taste delicious.
Tips to Make Grandma’s Bread Pudding
- Use a mixture of different breads such as challah, brioche, or croissants for more flavor.
- If you want extra richness, use cream instead of whole milk.
- For a twist, add nuts or chocolate chips to the pudding mixture.
- Always let the pudding sit for a while before baking to ensure even absorption of the custard.
Variation
You can make a chocolate version by adding cocoa powder to the custard mixture or using chocolate chips in place of raisins. You can also try different spices, like cardamom or cloves, for a unique flavor.
FAQs
1. Can I use fresh bread instead of day-old bread?
Yes, but you need to dry it out first. You can toast the fresh bread cubes in the oven for a few minutes until lightly browned.
2. Is there a dairy-free option?
Yes, you can substitute almond or soy milk and use a dairy-free butter alternative to make it dairy-free.
3. Can I freeze leftover bread pudding?
Yes, you can freeze it for up to 2 months. Wrap it tightly in foil or plastic wrap before freezing. Thaw in the refrigerator before reheating.
This simple and heartwarming recipe will surely become a new family favorite. Enjoy making and sharing this delightful bread pudding with your loved ones!
Grandma’s Bread Pudding with Vanilla Sauce
Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter.
- Cut day-old bread into bite-sized cubes and spread them evenly in the prepared baking dish. Sprinkle raisins over the bread if using.
- In a mixing bowl, whisk together eggs, milk, sugar, cinnamon, nutmeg, vanilla extract, and melted butter until smooth.
- Pour custard mixture over bread cubes, ensuring all are coated.
- Gently press bread down to absorb custard. Let sit for 15-20 minutes.
- Bake for 40-45 minutes until golden brown and set.
- For the vanilla sauce, whisk together milk, cream, sugar, cornstarch, and salt in a saucepan over medium heat.
- Cook, stirring for 5-7 minutes until thick.
- Stir in butter and vanilla until smooth.
- Allow pudding to cool for 5-10 minutes before cutting. Serve warm with vanilla sauce.
