Description
Grandma’s Old-Fashioned Bread Pudding is a warm, comforting dessert made with cubed day-old bread soaked in a rich custard of milk, cream, eggs, and spices, then baked to golden perfection. Served with a luscious homemade vanilla sauce, this classic treat balances creamy texture with sweet, aromatic spices, making it a nostalgic favorite for any occasion.
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 heavy cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 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 the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and well combined.
- Combine Bread & Custard: Gently fold the cubed day-old bread and melted unsalted butter into the custard mixture. Let it sit for 10 to 15 minutes so the bread absorbs the custard for a moist, flavorful pudding.
- Prepare for Baking: Pour the soaked bread mixture evenly into the greased baking dish, spreading it out to ensure uniform baking.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until the top turns golden brown and a knife inserted in the center comes out clean, indicating it is fully cooked.
- Make Vanilla Sauce: While the pudding bakes, combine milk, heavy cream, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat, then stir in vanilla extract and butter until smooth.
- Serve: Allow the bread pudding to cool slightly after baking. Serve warm drizzled with the creamy homemade vanilla sauce for a delightful finishing touch.
Notes
- Use day-old bread for the best texture as it absorbs the custard without becoming too soggy.
- Brioche or white bread works best for a tender, rich pudding.
- Letting the bread soak for 10-15 minutes is crucial for a moist dessert.
- The vanilla sauce can be made ahead and reheated gently before serving.
- For added texture, consider mixing in raisins or chopped nuts before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
