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: A Classic Comfort Dessert with Vanilla Sauce

Name: Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce
Prep time: 20 min
Cook time: PT-489634H51M56S
Total time: 15 min
Cuisine: American
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; 1/2 cup unsalted butter; 1 cup granulated sugar; 1/2 cup heavy cream or whole milk; 1 tablespoon pure vanilla extract

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

Scale

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

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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