For the Vanilla Sauce:
- 1 cup whole milk
- ½ cup heavy cream
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- 1 tablespoon cornstarch (for thickening)
Step-by-Step Method
Step 1: Prepare the Bread
Start by cutting your day-old bread into roughly 1-inch cubes. Day-old bread is ideal because it absorbs the custard mixture better without becoming too soggy. Place the bread cubes in a greased 9×13-inch baking dish, ensuring an even layer. If you’re using raisins or dried cranberries, sprinkle them evenly across the bread now.
Step 2: Make the Custard
In a large mixing bowl, whisk together the eggs and sugar until well combined. Slowly add in the milk and heavy cream, whisking continuously to avoid curdling. Stir in the vanilla extract, cinnamon, nutmeg, and salt. This mixture will infuse the bread with rich, comforting flavors.
Step 3: Combine Bread and Custard
Pour the custard mixture over the bread cubes, pressing down gently with a spatula to ensure all the bread absorbs the liquid. Let it sit for 10–15 minutes to soak properly. This step is crucial—don’t rush it! The bread should feel soft but not completely falling apart.
Step 4: Bake the Pudding
Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 20–25 minutes until the top is golden brown and slightly crispy. The pudding should be firm but still slightly wobbly in the center.
Step 5: Prepare the Vanilla Sauce
While the bread pudding is baking, you can prepare the sauce. In a small saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves completely. In a separate bowl, dissolve the cornstarch in a tablespoon of cold milk and then slowly whisk it into the warm milk mixture. Continue to cook until the sauce thickens, stirring constantly. Remove from heat and stir in the vanilla extract and butter until smooth and glossy.
Step 6: Serve
Allow the bread pudding to cool for about 10 minutes before serving. Spoon generous portions onto dessert plates and drizzle with the warm vanilla sauce. For extra indulgence, you can add a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for the Perfect Bread Pudding
- Use hearty bread: Brioche, challah, or French bread works best. Avoid sandwich bread as it can become too mushy.
- Let it soak: The custard must penetrate the bread for a creamy texture.
- Add-ins are optional: Nuts, chocolate chips, or dried fruits can give extra flavor and texture.
- Serve warm: Bread pudding tastes best fresh out of the oven with warm vanilla sauce.
Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce is more than just dessert—it’s a hug in a dish. Each bite is creamy, spiced, and full of nostalgia, making it an unforgettable centerpiece for any meal. Its simplicity and heartwarming flavors make it a recipe worth keeping in your family for generations.
If you want, I can also create a shortcut version that uses leftover bread and minimal ingredients but still tastes like Grandma’s original. Do you want me to do that?
