Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Step 1: Prepare the bread pudding
Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or equivalent size casserole dish with butter or non-stick cooking spray to prevent sticking.
Cube the bread: Cut your day-old bread into small cubes (about 1-inch pieces). If your bread isn’t stale, you can dry it out by placing the cubes on a baking sheet and toasting them in the oven at 300°F for 10-15 minutes, turning occasionally, until they are slightly crispy but not overly browned.
Prepare the custard mixture: In a large mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg (if using), and salt until the mixture is smooth and the eggs are fully incorporated.
Add bread to custard: Add the cubed bread to the custard mixture, making sure all the pieces are soaked. Let the bread sit in the custard for about 10-15 minutes, occasionally pressing down on the bread with a spoon to ensure it soaks up the liquid.
Optional add-ins: If you’re adding raisins or chopped nuts, fold them into the bread and custard mixture. The raisins add a nice sweetness and texture to the pudding.
Bake the bread pudding: Once the bread has fully soaked in the custard mixture, pour the mixture into the prepared baking dish. Drizzle the melted butter over the top of the bread pudding. This will give it a golden, crispy top as it bakes.
Bake: Place the baking dish in the oven and bake for 45-55 minutes, or until the top is golden brown and a knife or toothpick inserted into the center comes out clean (with a few moist crumbs). The pudding should be set and not jiggly.
Step 2: Make the vanilla sauce
Heat the cream and milk: While the bread pudding is baking, make the vanilla sauce by combining the heavy cream, whole milk, and sugar in a small saucepan. Heat the mixture over medium heat, stirring occasionally, until it begins to steam and the sugar dissolves completely (but do not let it boil).
Optional: Add an egg for a thicker sauce: If you prefer a thicker vanilla sauce, you can temper an egg into the sauce. To do this, whisk the egg in a small bowl, then slowly pour about 1/4 cup of the warm milk mixture into the egg while whisking constantly. This warms the egg without scrambling it. Once the egg is warmed up, whisk it back into the rest of the milk mixture in the saucepan.
Simmer the sauce: Continue to cook the sauce over medium-low heat for about 2-3 more minutes until it thickens slightly, stirring constantly. The sauce will thicken more as it cools. Remove the saucepan from the heat and stir in the vanilla extract.
Serve the sauce: Once the sauce has thickened to your liking, remove it from the heat. You can strain it if you added egg to remove any cooked bits, but this step is optional. Set the sauce aside to cool slightly.
Step 3: Serve
Cool the bread pudding: After the bread pudding is finished baking, let it cool for about 10 minutes before serving. This allows the custard to set further and makes it easier to serve.
Drizzle with vanilla sauce: Serve the warm bread pudding with a generous drizzle of the homemade vanilla sauce over the top. For an extra touch, garnish with a dusting of cinnamon or a few fresh berries if desired.
Notes and Tips:
Bread Choice: For the best texture, use a thick, hearty bread such as French bread, brioche, challah, or even a rustic whole wheat bread. Avoid sandwich bread, as it will turn mushy too quickly.
Day-Old Bread: Using day-old bread is ideal, as it has had time to dry out a bit, allowing it to soak up the custard without becoming too soggy. However, if you don’t have day-old bread, you can lightly toast the cubes to help them absorb the custard more effectively.
Raisins or Nuts: While raisins and chopped nuts are classic additions, you can customize this bread pudding by adding dried cranberries, chopped chocolate, or even bits of caramelized bananas. You can also leave them out if you prefer a more traditional version.
Make-Ahead Instructions: You can assemble the bread pudding the night before, cover it tightly, and refrigerate it. The next day, simply pop it in the oven and bake as directed. The custard will have more time to soak into the bread, making it even richer.
Storage: If you have any leftovers, store the bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or oven. The vanilla sauce can also be refrigerated and reheated gently on the stove or in the microwave.
Vegan Version: To make a vegan version of this recipe, you can substitute almond or coconut milk for the dairy milk and heavy cream. Use a plant-based egg substitute (like flax eggs or tofu) instead of the eggs, and swap out the butter for vegan butter or oil.
Serving Suggestions:
For Breakfast or Brunch: Serve this bread pudding with a side of fresh fruit or yogurt for a complete breakfast or brunch.
For Dessert: Pair the bread pudding with whipped cream, vanilla ice cream, or even a scoop of cinnamon gelato for an indulgent dessert.
With Drinks: A hot cup of coffee, tea, or a sweet dessert wine like Moscato pairs wonderfully with this bread pudding.
Conclusion:
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a timeless dessert that is warm, comforting, and full of flavor. Whether you’re looking for a way to use up leftover bread or want to serve a classic dessert that everyone will love, this bread pudding is the perfect choice. With its soft custard center, crispy top, and rich vanilla sauce, it’s the kind of dessert that brings families together and creates lasting memories. Enjoy!