Description
This Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a comforting and nostalgic dessert made with day-old bread soaked in a rich custard mixture, then baked until golden brown and tender. It is served warm drizzled with a luscious homemade vanilla sauce, perfect for an indulgent yet classic treat.
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 granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with butter or non-stick spray to prevent sticking.
- Mix Custard: In a large mixing bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined to form a smooth custard base.
- Combine Bread and Custard: Gently fold the cubed day-old bread and melted butter into the custard mixture. Let it rest for 10-15 minutes so the bread absorbs the liquid and softens.
- Prepare for Baking: Pour the soaked bread mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- Bake: Place the baking dish in the oven and bake for 40-45 minutes or until the pudding is set, the top is golden brown, and a knife inserted into the center comes out clean.
- Prepare Vanilla Sauce: While the bread pudding bakes, combine the milk, sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in vanilla extract and butter until smooth.
- Serve: Allow the bread pudding to cool slightly. Serve warm, drizzled generously with the homemade vanilla sauce for a delightful finish.
Notes
- Use day-old bread for optimal texture as it absorbs the custard better than fresh bread.
- White or brioche bread works best for a tender, rich pudding, but you can experiment with other types.
- Letting the bread soak is crucial for a creamy interior without dryness.
- The vanilla sauce can be made ahead and reheated gently before serving.
- Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
