There are some desserts that just transport you back to childhood, and for many, Grandma's Old-Fashioned Bread Pudding is at the top of that list. This isn't just a recipe; it's a warm hug in a bowl, a comforting taste of nostalgia that perfectly embodies simple, wholesome goodness. Forget fancy ingredients or complicated techniques – this is honest, delicious home cooking at its finest.
My grandma's recipe for bread pudding was always a highlight, especially when served warm with her signature creamy vanilla sauce. The way the tender, custardy bread soaked up every drop of that sweet, fragrant sauce was pure magic. It’s the kind of dessert that makes you want to slow down, savor each bite, and remember simpler times. And today, I’m thrilled to share her time-tested secret with you.
Why Grandma's Bread Pudding is Simply the Best
What makes an old-fashioned bread pudding so irresistible? It's the perfect harmony of textures and flavors. You get the comforting softness of the custardy bread, a hint of chewiness, and that delicate sweetness, all elevated by a rich, velvety vanilla sauce. It's a humble dessert that proves you don't need much to create something truly spectacular.
The Secret to the Perfect Vanilla Sauce
While the bread pudding itself is a star, the vanilla sauce is undoubtedly its shining crown. It's incredibly simple to make, yet it transforms the entire dish. Made with a few basic ingredients like butter, sugar, milk, and plenty of vanilla, this sauce simmers into a luscious, pourable dream. Don't skip it – it's essential for that authentic 'Grandma's recipe' experience!
Choosing Your Bread Wisely
The foundation of any good bread pudding is, of course, the bread. While you might be tempted to use fresh bread, the trick to a truly great bread pudding is using stale or day-old bread. Why? Because drier bread acts like a sponge, readily absorbing the rich egg and milk custard mixture without falling apart. This results in a perfectly tender, custardy texture after baking.
When preparing your bread, accurate and even cubing is key. A good, sharp knife makes this task effortless. If you're looking to upgrade your kitchen tools, a Quality Chef's Knife can make all the difference, not just for this recipe, but for all your culinary adventures.
Tips for a Flawless Old-Fashioned Bread Pudding
- Don't Rush the Soak: Give the bread ample time to soak in the custard mixture. This is crucial for a moist, tender pudding.
- Gentle Baking: Bake at a moderate temperature. You want the pudding to set slowly and evenly without drying out.
- Serve Warm: Bread pudding is always best served warm, ideally with the freshly made vanilla sauce.
- Get Creative with Add-ins: Feel free to add raisins, dried cranberries, or a sprinkle of cinnamon if you like a little extra flavor and texture.
Whether you're making this for a special occasion or just a cozy night in, Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce is guaranteed to bring smiles and satisfy sweet cravings. It's more than just a dessert; it's a tradition waiting to be continued in your own kitchen.
FAQs
What kind of bread is best for bread pudding?
Stale, day-old bread is ideal for bread pudding as it absorbs the custard mixture better without becoming mushy. Brioche, challah, French bread, or even sandwich bread works wonderfully. Avoid fresh, soft bread.
Can I make this bread pudding ahead of time?
Yes, you can prepare the bread pudding mixture and let it soak in the refrigerator for a few hours or even overnight before baking. This allows the bread to fully absorb the custard for a richer flavor and texture. The vanilla sauce can also be made a day in advance.
How do I store leftover bread pudding?
Store leftover bread pudding in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven until warm through. The vanilla sauce should also be stored separately in the fridge.
What are some variations for Grandma's Bread Pudding?
For variations, you can add raisins, cranberries, chopped nuts, chocolate chips, or a hint of cinnamon or nutmeg to the pudding mixture. A splash of rum or bourbon can also be added to the vanilla sauce for an adult twist.
Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce
- Total Time: 1 hour 5 minutes - 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A truly classic and comforting dessert, this old-fashioned bread pudding features stale bread soaked in a rich custard, baked to golden perfection, and served with an irresistible vanilla cream sauce.
Ingredients
6 cups stale bread, cubed (French bread, brioche, or challah work best)
4 large eggs
2 cups whole milk
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
Pinch of salt
For the Vanilla Sauce:
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup heavy cream or whole milk
1 tablespoon pure vanilla extract
Instructions
Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
Step 2: Place the cubed stale bread in the prepared baking dish.
Step 3: In a large bowl, whisk together the eggs, milk, sugar, melted butter, vanilla extract, cinnamon (if using), nutmeg (if using), and salt until well combined.
Step 4: Pour the egg mixture evenly over the bread cubes in the baking dish. Gently press down on the bread to ensure all pieces are submerged and absorb the custard. Let it sit for at least 15-20 minutes, or up to 30 minutes, allowing the bread to soak.
Step 5: Bake for 45-50 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out mostly clean. Do not overbake to ensure a moist texture.
Step 6: While the bread pudding bakes, prepare the vanilla sauce. In a small saucepan over medium heat, melt the butter. Stir in the sugar and heavy cream (or milk). Bring to a gentle simmer, stirring constantly, until the sugar is dissolved. Remove from heat and stir in the vanilla extract.
Step 7: Once the bread pudding is out of the oven, let it cool for a few minutes before serving. Serve warm, drizzled generously with the homemade vanilla sauce.
Notes
For an extra touch, you can sprinkle a tablespoon of sugar on top of the pudding during the last 10 minutes of baking for a slightly caramelized crust. This pudding is best enjoyed warm!
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 38g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 130mg
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