Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Passed down through generations, this timeless dessert combines tender, custard-soaked bread with bursts of sweet raisins, all crowned with a rich, buttery vanilla sauce that’s pure bliss. Simple ingredients, effortless preparation, and a payoff that tastes like childhood — this classic recipe proves that sometimes, the old ways truly are the best.
Ingredients & Their Roles
For the Bread Pudding:
- 4 cups (8 slices) cubed white bread – Soft base that absorbs the custard beautifully.
- 1/2 cup raisins – Adds chewy, sweet bites throughout the pudding.
- 2 cups milk – Forms the custard and keeps the pudding moist.
- 1/4 cup butter – Enriches the custard with creaminess and flavor.
- 1/2 cup sugar – Sweetens the bread pudding to perfection.
- 2 eggs, slightly beaten – Binds the ingredients and creates a smooth custard texture.
- 1 tablespoon vanilla extract – Adds deep, fragrant sweetness.
- 1/2 teaspoon ground nutmeg – Provides a warm, cozy spice note.
For the Vanilla Sauce:
- 1/2 cup butter – Forms the rich, buttery base.
- 1/2 cup sugar – Sweetens the sauce beautifully.
- 1/2 cup firmly packed brown sugar – Adds deep caramel undertones.
- 1/2 cup heavy whipping cream – Makes the sauce thick and luxurious.
- 1 tablespoon vanilla extract – Provides a heavenly aroma and flavor boost.
Step-by-Step Instructions
How to Make the Bread Pudding:
- Preheat the oven to 350°F (175°C). Lightly grease a 1½-quart casserole dish.
- Combine bread and raisins in a large bowl.
- In a small saucepan, heat milk and butter over medium heat until butter is melted (4–7 minutes).
- Pour the milk mixture over the bread and raisins. Let it stand for 10 minutes to absorb.
- Stir in sugar, slightly beaten eggs, vanilla extract, and ground nutmeg.
- Transfer the mixture to the greased casserole dish.
- Bake for 40–50 minutes until the center is set and a knife inserted comes out clean.
How to Make the Vanilla Sauce:
- In a small saucepan, combine butter, sugar, brown sugar, and heavy cream.
- Cook over medium heat, stirring occasionally, until the mixture thickens and comes to a full boil (5–8 minutes).
- Remove from heat and stir in vanilla extract.
To serve: Spoon warm pudding into individual dessert bowls and drizzle generously with the warm vanilla sauce.
Storage: Refrigerate any leftovers. Reheat gently before serving for best results.
