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
Scale
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.
