Description
Savor the warmth of nostalgia with Grandma’s Old Fashioned Bread Pudding, enhanced by a velvety vanilla sauce. This timeless dessert brings together the simple joy of baking with the rich flavors of tradition, perfect for any occasion.
Ingredients
Scale
For Pudding
- 3 ½ cups cubes from White Bread slices
- 1 ½ cups Whole Milk
- ½ cup Evaporated Milk
- 3 tbsp Condensed Milk
- 2 eggs at room temperature
- ½ cup Raisins
- 1/3 cup + 3 tbsp butter at room temperature
- 1/3 cup Granulated Sugar
- ½ tsp Nutmeg powdered
- ½ tsp Cinnamon powdered
- 1 tsp vanilla
For Vanilla Sauce
- 2/3 cup Heavy Whipping Cream
- 1/3 cup butter at room temperature
- ½ cup Confectionary Sugar
- 2 tbsp Condensed Milk
- 1 tbsp vanilla
Instructions
For Pudding
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Start with preheating the oven at 350-degrees F.
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In a large mixing bowl, toss together cubed white bread slices and the raisins.
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In a saucepan, mix milk and sugar.
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Place the saucepan over the stove at low to medium heat. Let it simmer until the sugar is dissolved.
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Remove the saucepan from heat and add butter into it. Mix until the butter is dissolved.
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Pour the milk mixture over the bread and sit for 8 to 10 minutes.
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Mix condensed milk, evaporated milk, eggs, nutmeg, cinnamon, and vanilla in a separate bowl.
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Pour egg mixture over the bread and gently toss it.
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Pour the entire mixture into a 9 by 11 casserole dish.
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Cut the 3 tbsp of butter into small pieces. Spread them over the pudding.
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Bake the pudding for 35 to 45 minutes or until the top is golden and crusty.
For Vanilla Sauce
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Pour in the cream, butter, sugar, and condensed milk in a clean saucepan.
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Shimmer it on low to medium heat until everything is well combined.
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Remove the sauce from the heat as soon as the sauce starts to thicken, which will take around 8 minutes.
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Add vanilla to the sauce.
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Serve the servings of the warm pudding with the topping of the warm vanilla sauce. Enjoy!
Notes
- Bread Selection: Stale bread works best for bread pudding as it absorbs the custard mixture more effectively. Try using a dense bread like brioche or French bread for a richer texture.
- Custard Consistency: For a creamier pudding, whisk your eggs and milk thoroughly. The key is to ensure the mixture is smooth and well-combined before adding it to the bread.
- Flavor Enhancements: Don’t hesitate to add your personal touch with spices such as cinnamon, nutmeg, or vanilla bean. These can add depth and warmth to the pudding.
- Baking Dish: Grease your baking dish well to prevent sticking and ensure easy serving. A larger, shallower dish will give you more of the deliciously crispy top layer.
- Sauce Thickness: If you prefer a thicker vanilla sauce, you can cook it a bit longer. Just remember to stir continuously to avoid burning. For a thinner sauce, add a little more milk until you reach your desired consistency.
- Serving Suggestions: Bread pudding can be served warm or cold. For an extra indulgent treat, serve it warm with the vanilla sauce poured over the top.
- Leftovers Storage: Store any leftovers in an airtight container in the refrigerator. To reheat, simply warm in the oven or microwave until heated through.
These simple tips and notes will help you create a bread pudding that’s both comforting and delicious, staying true to the essence of Grandma’s classic recipe while allowing room for a bit of personalization. Enjoy the process and the delightful result!