Description
A timeless classic straight from Grandma’s kitchen — warm, comforting, and drizzled with silky vanilla sauce. Every bite melts in your mouth and brings that cozy, homemade love to your table. Perfect for chilly days or any time you crave something nostalgic and sweet!
Ingredients:
For the Bread Pudding:
6 cups cubed day-old bread (French or brioche works great)
4 large eggs
2 cups milk
1 cup heavy cream
1 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup melted butter
1/2 cup raisins (optional but classic!)
For the Warm Vanilla Sauce:
1/2 cup unsalted butter
1 cup granulated sugar
1 tablespoon all-purpose flour
1 large egg, beaten
2 teaspoons vanilla extract
1 cup milk
Instructions:
Preheat and prepare
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. (Prep Time: 10 minutes)
Assemble the pudding base
In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla extract, and melted butter until smooth and creamy. (Mixing Time: 5 minutes)
Combine with bread
Add the cubed bread and raisins into the custard mixture. Gently stir until all the bread is soaked through. Let it rest for about 10 minutes so it absorbs the liquid fully. (Soak Time: 10 minutes)
Bake the pudding
Pour the mixture into your prepared baking dish and bake uncovered for 45–50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. (Baking Time: 50 minutes)
Prepare the vanilla sauce
While the pudding bakes, melt butter in a saucepan over medium heat. Whisk in sugar and flour until well blended. Slowly add the beaten egg and milk, stirring constantly. Cook until thickened (about 5–7 minutes). Remove from heat and stir in vanilla extract. (Cooking Time: 10 minutes)
Serve and enjoy
Pour the warm vanilla sauce over each serving of bread pudding just before serving. Enjoy it fresh out of the oven for that true “Grandma’s kitchen” warmth!
Prep Time: 25 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 15 minutes
Kcal: 390 kcal | Servings: 8 servings
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure your bread is cubed and slightly stale. In your large bowl, thoroughly combine the wet custard ingredients before adding the bread. The 10-minute soaking period is crucial for absorption. When baking, place the dish on the center rack and check for doneness at the 45-minute mark. For the sauce, maintain a medium heat and constant whisking to prevent the egg from scrambling, cooking until it coats the back of a spoon.
Serving Suggestions
Serve this bread pudding warm for the best experience. Drizzle the vanilla sauce generously over individual portions. For added decadence, top with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A sprinkle of powdered sugar or a few fresh berries can add a beautiful contrast. It pairs wonderfully with a cup of strong coffee or black tea.
How-to Summary
To summarize: Grease a 9×13-inch dish and preheat oven to 350°F. Whisk eggs, milk, cream, sugar, spices, vanilla, and melted butter into a custard. Soak bread cubes and raisins in the custard for 10 minutes. Bake for 45-50 minutes until golden and set. For the sauce, melt butter, whisk in sugar and flour, then slowly incorporate egg and milk. Cook until thickened, stir in vanilla, and pour over the baked pudding.
Frequently Asked Questions
Can I make this bread pudding ahead of time? Yes. Assemble the pudding up to the baking step, cover, and refrigerate overnight. Let it sit at room temperature for 30 minutes before baking as directed.
What’s the best bread to use if I don’t have French or brioche? Challah, croissants, or even a sturdy white sandwich bread work well. The key is using day-old bread so it soaks up the custard without disintegrating.
How do I store leftovers? Store cooled pudding and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat portions gently in the microwave.
Can I freeze bread pudding? You can freeze the baked pudding (without sauce) for up to 2 months. Thaw overnight in the fridge and reheat in the oven. The sauce is best made fresh.
My sauce curdled. What happened and can I fix it? The egg likely cooked too fast. To prevent this, temper the egg by slowly whisking in a little of the hot butter-sugar mixture before adding it back to the pan. If it curdles, try blending it until smooth.
Common Mistakes to Avoid
- Using fresh, soft bread, which turns to mush. Always use stale, day-old bread.
- Skipping the 10-minute soak, resulting in dry pockets in the finished pudding.
- Overbaking, which makes the pudding dry. Remove it when the center is just set.
- Adding the egg to the hot sauce too quickly, causing it to scramble. Whisk constantly and add slowly.
- Forgetting to grease the baking dish, leading to difficult cleanup and stuck edges.
Conclusion
This classic bread pudding recipe is a direct path to comfort and nostalgia. By following the step-by-step guide and heeding the common pitfalls, you can reliably create a dessert that feels like a warm hug. The rich, custardy interior paired with the luxurious vanilla sauce is a timeless combination perfect for sharing. We hope this enhanced guide helps you master Grandma’s cherished recipe and create new sweet traditions of your own.