Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce!
There’s something truly magical about Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce. It’s the kind of comfort food that warms your heart and soul, whether enjoyed as a breakfast treat, a delightful dessert, or a cozy afternoon snack. This is the recipe that turns humble, everyday ingredients into a culinary masterpiece. If you’ve never experienced the joy of homemade bread pudding, you’re in for a delightful surprise!
Why You’ll Love This Recipe
This recipe is a nostalgic nod to simpler times, when resourcefulness ruled the kitchen. It’s perfect for those who appreciate the charm of a farmhouse recipe—straightforward, delicious, and budget-friendly. With just three main ingredients—eggs, milk, and bread—this dish transforms leftover staples into a comforting delight. No need for fancy ingredients; this is the real deal, just like Grandma used to make.
Kitchen Equipment You’ll Need
- Large mixing bowl
- 1-quart saucepan
- 1 1/2-quart casserole dish
- Oven
- Measuring cups and spoons
Ingredients
Pudding:
- 4 cups (8 slices) cubed white bread
- 1/2 cup raisins
- 2 cups milk
- 1/4 cup butter
- 1/2 cup sugar
- 2 eggs, slightly beaten
- 1 tablespoon vanilla
- 1/2 teaspoon ground nutmeg
Sauce:
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup heavy whipping cream
- 1 tablespoon vanilla
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cubed bread and raisins.
- In a 1-quart saucepan, heat the milk and 1/4 cup of butter over medium heat until the butter is melted, about 4 to 7 minutes.
- Pour the milk mixture over the bread and raisins, allowing it to soak for 10 minutes.
- Stir in the remaining pudding ingredients: sugar, eggs, vanilla, and nutmeg.
- Transfer the mixture to a greased 1 1/2-quart casserole dish.
- Bake for 40 to 50 minutes, or until the center is set.
- Meanwhile, prepare the sauce by combining all sauce ingredients except vanilla in a 1-quart saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and comes to a full boil (about 5 to 8 minutes).
- Stir in the vanilla.
- To serve, spoon the warm pudding into individual dessert dishes and drizzle with the sauce.
Tips for Success
- Use slightly stale bread for the best texture—it absorbs the custard mixture beautifully.
- Don’t worry if you have a bit more or less bread; this recipe is forgiving.
- Allow the bread to soak up the milk mixture to ensure a rich, moist pudding.
Additional Tips and Variations
Feel free to experiment by adding spices such as cinnamon or cloves, or even a handful of chocolate chips for a sweeter twist. You can also swap raisins for other dried fruits like cranberries or apricots.
Nutritional Highlights (Per Serving)
Calories: 450 | Fat: 25g | Carbohydrates: 50g | Protein: 6g | Sugar: 30g
Frequently Asked Questions (FAQ)
Can I use whole wheat bread instead of white bread?
Absolutely, whole wheat bread can add a different texture and flavor to the pudding.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Can I freeze bread pudding?
Yes, you can freeze bread pudding. Wrap it tightly and store in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
Conclusion
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is more than just a recipe; it’s a cherished tradition that brings warmth and nostalgia to your table. I invite you to try this delightful dish and share your experience with family and friends. Let the comforting aroma and taste of this pudding remind you of the simple joys in life. Enjoy!