If you’re looking for a comforting dessert that wraps you in nostalgia and fills your kitchen with the most inviting aromas, look no further than Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe. This delightful treat marries soft, custardy bread soaked in warm spices with a rich and creamy vanilla sauce that elevates every bite. It’s like a warm hug from the past, perfect for cozy weekends or holiday gatherings when you want to share something truly special with family and friends.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward making your bread pudding irresistibly tender, flavorful, and aromatic. Each component plays a crucial role in building the dish’s signature texture and taste, from the custard soak to the fragrant spices and luscious vanilla sauce.
- 6 cups cubed day-old bread: Using slightly stale white or brioche bread ensures the custard soaks perfectly without becoming mushy.
- 2 cups whole milk: Adds creaminess and moisture, enriching the custard base.
- 1 cup heavy cream: Brings a velvety texture and indulgent richness.
- 3 large eggs: These bind everything together, giving the pudding its custardy structure.
- ¾ cup granulated sugar: Sweetens the pudding just right without overpowering the spices.
- 1 teaspoon vanilla extract: Infuses warm, floral notes that enhance both pudding and sauce.
- ½ teaspoon ground cinnamon: Provides a cozy spice that’s a hallmark of old-fashioned desserts.
- ¼ teaspoon ground nutmeg: Adds subtle depth and complexity to the flavor profile.
- ¼ teaspoon salt: Balances sweetness and intensifies the other flavors.
- 2 tablespoons unsalted butter (melted): Adds richness and helps brown the pudding’s surface beautifully.
How to Make Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
Step 1: Preparing Your Oven and Dish
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray to ensure your pudding doesn’t stick and develops a lovely crust as it bakes.
Step 2: Mixing the Custard
In a large bowl, whisk together the whole milk, heavy cream, eggs, sugar, vanilla extract, ground cinnamon, nutmeg, and salt until everything is smooth and evenly combined. This luxurious custard is the heart of the pudding, soaking into the bread to create that melt-in-your-mouth texture.
Step 3: Combining Bread and Custard
Gently fold the cubed bread and the melted butter into the custard mixture. This step requires some patience—allow the bread to soak up all the custard goodness by letting it sit for 10 to 15 minutes. This resting period is crucial for the perfect pudding consistency.
Step 4: Baking the Pudding
Pour the soaked bread mixture into your prepared baking dish and spread it out evenly. Slide it into the oven and bake for 40 to 45 minutes. You’ll know it’s done when the top is a beautiful golden brown and a knife inserted into the center comes out clean. The smell alone will tell you that Grandma’s homemade magic is happening.
Step 5: Making the Vanilla Sauce
While your bread pudding is baking, whip up the luscious vanilla sauce that is vital to this dish. This sauce adds the perfect finishing touch, complementing the warm spices and creamy texture with sweet, silky vanilla notes. Drizzle it warmly over the pudding right before serving for that extra indulgence.
Step 6: Serving Warm
Once your bread pudding has slightly cooled, it’s time to serve. Spoon out generous portions and lavishly drizzle with that homemade vanilla sauce. Each bite bursts with flavor and feels like a trip back to Grandma’s comforting kitchen.
How to Serve Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
Garnishes
Sprinkling a light dusting of powdered sugar or a few toasted pecans on top can elevate the pudding’s presentation and texture. Alternatively, a dollop of freshly whipped cream or a few fresh berries adds a lovely balance of sweetness and color, making it visually inviting and extra delicious.
Side Dishes
This pudding shines as a star dessert, but pairing it with lightly brewed coffee, chai tea, or even a vanilla latte creates a perfect harmony of flavors. If you want a more fruity contrast, a small bowl of stewed apples or poached pears can brighten the warmth of the spices.
Creative Ways to Present
For a charming touch, serve individual portions in ramekins or mini cast-iron skillets. Layering the bread pudding with layers of fruit preserves or chocolate chips before baking offers a fun twist that guests will love. You can also turn this into a brunch treat by serving it alongside crispy bacon or eggs for a sweet and savory combo.
Make Ahead and Storage
Storing Leftovers
Leftover bread pudding stores beautifully in an airtight container in the refrigerator for up to 3 days. Keeping it chilled allows the pudding to firm up slightly, which can even improve the texture for the next day’s enjoyment.
Freezing
If you want to save some for later, wrap individual portions tightly in plastic wrap and store them in a freezer-safe container or bag. The pudding will keep well in the freezer for up to 2 months. Just be sure to thaw overnight in the fridge before reheating.
Reheating
To revive the pudding’s soft and warm charm, reheat it gently in the oven at 300°F for about 15 minutes or until heated through. You can also microwave individual servings for about 1 to 2 minutes. Don’t forget to warm up the vanilla sauce separately and pour it over right before serving for that fresh-from-the-oven feeling.
FAQs
Can I use other types of bread for this recipe?
Absolutely! While white or brioche bread yields the best texture, you can experiment with challah, croissants, or even whole wheat bread. Just keep in mind that denser breads may require a bit longer soaking time to absorb the custard fully.
How do I make the vanilla sauce from scratch?
The vanilla sauce is typically made by gently heating cream, sugar, and vanilla extract until the sugar dissolves, resulting in a smooth, creamy drizzle perfect for bread pudding. You can adjust the consistency by adding a bit of cornstarch if you prefer a thicker sauce.
Is it necessary to use day-old bread?
Day-old bread is ideal because it is slightly dried out, allowing it to soak up the custard without falling apart. If you only have fresh bread, you can dry it in the oven at low heat for 10 minutes before using.
Can I prepare this dessert in advance for a party?
Definitely! You can assemble the pudding up to step 4, cover it, and refrigerate overnight. Then bake fresh when your guests arrive. The vanilla sauce can also be prepared ahead and reheated gently before serving.
What’s the best way to serve leftovers?
Leftover bread pudding tastes amazing warmed up with an extra drizzle of vanilla sauce or a scoop of vanilla ice cream. It’s a perfect comfort dessert that keeps on giving!
Final Thoughts
There’s something truly special about Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe that wraps you in warmth and delicious memories. I encourage you to try making this classic dessert yourself—it’s straightforward, rewarding, and guaranteed to become a beloved staple in your kitchen just like it was in Grandma’s. Trust me; nothing quite compares to its simple, heartfelt magic.
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Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Grandma’s Old-Fashioned Bread Pudding is a warm, comforting dessert that combines cubed day-old bread soaked in a rich custard made from milk, cream, eggs, and fragrant spices. Baked to a golden brown, it’s served with a luscious vanilla sauce that complements the sweet, spiced flavors of the pudding perfectly, making it a perfect treat for any occasion.
Ingredients
Bread Pudding
- 6 cups cubed day-old bread (preferably white or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (melted)
Vanilla Sauce
- 1 cup whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour or cornstarch (optional, for thickening)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray to prevent sticking.
- Make custard mixture: In a large mixing bowl, whisk together the whole milk, heavy cream, eggs, sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined and smooth.
- Combine bread and custard: Fold the cubed day-old bread and melted butter into the custard mixture. Allow the mixture to rest for 10-15 minutes so the bread soaks up the custard thoroughly.
- Transfer to baking dish: Pour the soaked bread mixture evenly into the prepared baking dish, spreading it out to fill the dish.
- Bake the pudding: Bake in the preheated oven for 40-45 minutes until the top turns golden brown and a knife inserted in the center comes out clean, indicating it is fully cooked.
- Prepare vanilla sauce: While the pudding bakes, prepare the vanilla sauce by heating milk, heavy cream, sugar, and butter in a saucepan over medium heat. Stir until the sugar dissolves and the sauce is hot. Whisk in vanilla extract and flour or cornstarch if a thicker sauce is desired, cooking for another 2-3 minutes until slightly thickened.
- Serve: Allow the bread pudding to cool slightly once out of the oven. Serve warm drizzled generously with the homemade vanilla sauce for a rich, comforting dessert experience.
Notes
- Use day-old or slightly stale bread to better absorb the custard without becoming mushy.
- White bread or brioche work best for a soft, tender pudding.
- Letting the bread soak for 10-15 minutes is crucial for a moist texture.
- The spice amounts can be adjusted based on personal preference.
- If you prefer a thicker vanilla sauce, add a tablespoon of flour or cornstarch while preparing it.
- The pudding can be served warm or at room temperature.
