Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
This classic bread pudding recipe, passed down through generations, is the ultimate comfort dessert. With its soft, custardy texture, warm spices, and plump raisins, it’s perfectly complemented by a rich, velvety vanilla sauce. Ideal for family gatherings, holidays, or a cozy night in, this budget-friendly dish transforms simple ingredients into a heartwarming treat. Below, we’ve refined the recipe, added tips for success, and included FAQs to ensure your pudding turns out perfect every time.
Ingredients
For the Bread Pudding (Serves 6–8)
- 3 ½ cups white bread cubes (day-old or slightly stale, crusts on, cut into 1-inch pieces)
- 1 ½ cups whole milk
- ½ cup evaporated milk
- 3 tablespoons sweetened condensed milk
- 2 large eggs, at room temperature
- ½ cup raisins (or substitute with dried cranberries or chopped dates)
- ⅓ cup + 3 tablespoons unsalted butter, at room temperature
- ⅓ cup granulated sugar
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
For the Vanilla Sauce
- ⅔ cup heavy whipping cream
- ⅓ cup unsalted butter, at room temperature
- ½ cup confectioners’ sugar (powdered sugar)
- 2 tablespoons sweetened condensed milk
- 1 tablespoon vanilla extract
Instructions
For the Bread Pudding
- Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×11-inch casserole dish with butter or non-stick spray.
- Prepare Bread: In a large mixing bowl, combine the bread cubes and raisins. Set aside.
- Heat Milk Mixture: In a medium saucepan over low-medium heat, combine whole milk and granulated sugar. Stir until the sugar dissolves (about 3–4 minutes). Remove from heat.
- Add Butter: Stir ⅓ cup butter into the warm milk mixture until fully melted. Pour over the bread and raisins, tossing gently. Let sit for 8–10 minutes to soak.
- Make Egg Mixture: In a separate bowl, whisk together evaporated milk, condensed milk, eggs, nutmeg, cinnamon, and vanilla until smooth.
- Combine: Pour the egg mixture over the soaked bread and gently toss to coat evenly.
- Assemble: Transfer the mixture to the prepared casserole dish. Cut the remaining 3 tablespoons of butter into small pieces and dot over the top.
- Bake: Bake for 35–45 minutes, or until the top is golden, crusty—“toasted-looking”—and a toothpick inserted in the center comes out clean.
For the Vanilla Sauce
- Combine Ingredients: In a clean saucepan, combine heavy cream, butter, confectioners’ sugar, and condensed milk.
- Cook: Heat over low-medium, stirring constantly, until the mixture is smooth and begins to thicken (about 7–8 minutes). Do not let it boil.
- Add Vanilla: Remove from heat and stir in the vanilla extract.
- Serve: Spoon warm bread pudding into bowls and drizzle with warm vanilla sauce. Enjoy immediately!
Tips for Success
- Best Bread Choice: Use day-old white bread, French bread, or brioche for optimal texture. Stale bread absorbs the custard better without becoming mushy.
- Customize Add-Ins: Swap raisins for dried cranberries, chopped pecans, or chocolate chips for a twist.
- Prevent Sogginess: Ensure the bread soaks up the milk mixture evenly, but don’t oversoak—10 minutes is enough.
- Make Ahead: Assemble the pudding a day in advance, refrigerate, and bake when ready. Prepare the sauce fresh for best flavor.
- Storage: Store leftover pudding in an airtight container in the fridge for up to 3 days. Reheat in the oven at 300°F for 10–15 minutes. Store sauce separately for up to 5 days; reheat gently on the stove.
- Freezing: Freeze baked pudding (without sauce) for up to 2 months. Thaw overnight in the fridge and reheat before serving.
- Serving Suggestion: Add a scoop of vanilla ice cream or whipped cream for extra indulgence.
Frequently Asked Questions (FAQs)
1. Can I use a different type of bread?
Yes! Brioche, challah, or French bread work wonderfully. Avoid very dense breads like rye or whole-grain, as they may not absorb the custard well.
2. Can I make this recipe dairy-free?
Substitute whole milk and evaporated milk with oat or almond milk, use vegan butter, and replace condensed milk with a dairy-free version. For the sauce, use coconut cream instead of heavy cream.
3. How do I know when the pudding is done?
The top should be golden and crusty, and a toothpick inserted in the center should come out clean. The pudding should feel set but still slightly soft.
4. Can I skip the raisins?
Absolutely. Omit them or replace with nuts, dried fruit, or chocolate chips to suit your taste.
5. Why did my pudding turn out soggy?
Sogginess can result from using fresh bread, oversoaking, or too much liquid. Use stale bread and stick to the soaking time (8–10 minutes).
6. Can I double the recipe?
Yes, double the ingredients and use a larger casserole dish (e.g., 9×13). Baking time may increase by 5–10 minutes; check for doneness.
7. Can I make the vanilla sauce ahead of time?
Yes, prepare the sauce up to 2 days in advance and store in the fridge. Reheat gently on low heat, stirring until smooth.
Nutritional Highlights
This dessert is indulgent yet made with wholesome ingredients:
- Bread: Provides carbohydrates for energy.
- Eggs and Milk: Offer protein and calcium.
- Raisins: Add natural sweetness and fiber.
- Portion Control: A small serving with sauce is rich, so savor in moderation for a balanced treat.
Conclusion
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a timeless dessert that brings warmth and nostalgia to any table. With its tender, spiced custard and luscious sauce, it’s a crowd-pleaser that’s easy to make and customize. Perfect for holidays, potlucks, or a cozy family dinner, this recipe transforms humble ingredients into pure comfort. Try it today, and let the rich flavors and creamy sauce make every bite unforgettable!