Description
Nothing brings back childhood memories like the comforting taste of Grandma’s old-fashioned bread pudding. This classic dessert is made with simple ingredients, creating a rich, custardy dish that is perfect for any occasion. The addition of a warm, homemade vanilla sauce takes it to the next level, making every bite pure nostalgia.
Ingredients
Scale
For the Bread Pudding:
- 6 cups stale bread (cubed)
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 2 tablespoons melted butter
For the Vanilla Sauce:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
For the Bread Pudding:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Place the cubed bread in a large mixing bowl.
- In a separate bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.
- Pour the mixture over the bread cubes, ensuring all pieces are soaked. Let sit for about 10 minutes to absorb.
- Fold in raisins if using, then pour the mixture into the prepared baking dish. Drizzle melted butter over the top.
- Bake for 45-50 minutes, or until the top is golden brown and a knife inserted comes out clean.
For the Vanilla Sauce:
- In a saucepan over medium heat, melt the butter.
- Stir in the sugar and heavy cream, whisking until the mixture thickens (about 5 minutes).
- Remove from heat and stir in the vanilla extract.
- Drizzle over the warm bread pudding before serving.
Notes
- If you prefer a boozy twist, add a splash of bourbon to the vanilla sauce.
- Stale bread works best as it absorbs the custard mixture more effectively.
- For an extra crunch, sprinkle some chopped pecans or walnuts on top before baking.