Ah, classic comfort food! Here’s a detailed recipe for Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce—rich, creamy, and perfectly nostalgic.
Ingredients
For the Bread Pudding:
- 6 cups day-old bread, cubed (French, brioche, or challah work best)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional, but adds warmth)
- 1/2 cup raisins or currants (optional)
- 2 tbsp unsalted butter, melted
For the Vanilla Sauce:
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 tsp vanilla extract
- 1 tbsp unsalted butter
Instructions
1. Prepare the Bread Pudding:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter.
- Place the bread cubes in the dish. If using raisins, sprinkle them evenly over the bread.
- In a medium bowl, whisk together eggs, sugar, milk, cream, vanilla, cinnamon, and nutmeg.
- Pour the mixture evenly over the bread cubes, pressing gently to make sure all the bread soaks up the custard.
- Drizzle melted butter over the top.
- Let it sit for 10–15 minutes to absorb the custard.
- Bake uncovered for 45–55 minutes, or until the pudding is golden brown and a knife inserted comes out clean.
2. Make the Vanilla Sauce:
- In a medium saucepan, heat milk and cream over medium heat until it’s hot but not boiling.
- In a separate bowl, whisk together egg yolks and sugar until smooth.
- Slowly pour a little of the hot milk mixture into the egg yolks to temper them, whisking constantly.
- Pour the tempered yolks back into the saucepan. Cook on low heat, stirring constantly until the sauce thickens enough to coat the back of a spoon (do not boil).
- Remove from heat and stir in vanilla extract and butter. Keep warm.
3. Serve:
- Cut the bread pudding into squares and serve warm.
- Generously pour vanilla sauce over each portion.
✅ Tips for Grandma’s Authentic Feel:
- Day-old bread gives the pudding a better texture—it absorbs the custard without getting mushy.
- Adding a pinch of nutmeg gives it that “old-fashioned” cozy aroma.
- For extra richness, sprinkle a little sugar on top before baking to get a lightly caramelized crust.
If you want, I can also give you a shortcut version that uses whatever bread you have on hand and makes the vanilla sauce in one pot—perfect for a quicker but still creamy dessert.
Do you want me to do that?
