Description
Grandma’s old-fashioned bread pudding with vanilla sauce brings nostalgic comfort to family gatherings. Warm, custardy layers of bread meld with sweet vanilla sauce, creating a classic dessert generations have cherished.
Ingredients
Scale
- 6 cups (350g) bread, day-old, cubed (French bread, brioche, or challah)
- 4 cups (960 ml) milk, whole
- 4 large eggs
- ½ cup (115 g) butter, unsalted, melted
- ½ cup (100 g) sugar, brown
- ½ cup (100 g) sugar, granulated
- 2 tsps vanilla extract
- 1 tsp cinnamon, ground
- ¼ tsp nutmeg, ground (optional)
- ½ cup (80 g) raisins (optional)
- ½ cup (115 g) butter, unsalted
- 1 cup (200 g) sugar, granulated
- 1 cup (240 ml) cream, heavy or half-and-half
- 1 tbsp vanilla extract
- 1 pinch salt
Instructions
- Preheat and Prepare: Position the oven rack to 350F (175C) and thoroughly coat a 9×13-inch baking dish with butter or cooking spray.
- Bread Foundation: Arrange bread cubes evenly across the dish, creating a uniform base that will absorb the custard mixture.
- Custard Creation: Whisk milk, sugars, eggs, melted butter, vanilla extract, cinnamon, and nutmeg until smooth, ensuring no lumps remain and all ingredients are thoroughly integrated.
- Absorption and Infusion: Pour the custard over bread cubes, gently pressing with a spatula to guarantee complete liquid absorption. Optional: Sprinkle raisins throughout the mixture, allowing them to nestle naturally.
- Resting and Soaking: Allow the pudding to rest 10-15 minutes, enabling bread to fully soak and develop rich, complex flavors before baking.
- Baking Transformation: Place the dish in the preheated oven, baking 45-50 minutes until the surface achieves a golden-brown crust and the center sets completely.
- Vanilla Sauce Preparation: Simultaneously, craft the sauce by melting butter in a saucepan, then incorporating sugar, heavy cream, vanilla extract, and a pinch of salt. Whisk continuously until the mixture reaches a luxurious, silky consistency.
- Serving Finale: Remove pudding from oven, let rest briefly, then serve warm with a generous drizzle of velvety vanilla sauce cascading over each portion.
Notes
- Bread Selection Matters: Choose day-old or slightly stale bread for maximum absorption and better texture, preventing soggy or overly wet pudding.
- Gentle Soaking Technique: Allow bread cubes to rest in custard for 10-15 minutes, enabling complete liquid absorption and creating a more consistent, creamy result.
- Prevent Burning Tips: Cover with aluminum foil if top browns too quickly, ensuring even cooking and preventing excessive browning.
- Dietary Adaptation Options: Substitute dairy milk with almond or coconut milk for lactose-free version; use gluten-free bread for celiac-friendly alternative.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 502
- Sugar: 36 g
- Sodium: 200 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 160 mg