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Grandma’s Classic Bread Pudding with Creamy Vanilla Sauce

Indulge in Grandma's Classic Bread Pudding with Vanilla Sauce, a comforting dessert that transforms leftover bread into a delicious treat.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Soaking Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread Pudding
  • 4 cups cubed stale white bread Any leftover bread works beautifully.
  • 2 large eggs Beaten.
  • 2 cups whole milk For a lighter option, try using 2% or half-and-half.
  • ¼ cup raisins Substitutes could include dried cranberries or chopped dates.
  • ¼ cup sugar Adjust according to your preferred sweetness.
  • ¼ cup butter Unsalted butter recommended.
  • 1 tablespoon vanilla extract Use pure vanilla for optimal taste.
  • ¼ teaspoon ground nutmeg Can be swapped with cinnamon or allspice.
For the Caramel Sauce
  • ½ cup butter Use the same as in the pudding.
  • ½ cup brown sugar Adjust quantity for desired sweetness.
  • ½ cup heavy cream Can substitute with half-and-half.

Equipment

  • oven
  • mixing bowl
  • Saucepan
  • Casserole Dish
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine 4 cups of cubed stale white bread with ¼ cup of raisins. Gently toss together until evenly mixed.
  3. Warm 2 cups of whole milk and ¼ cup of butter in a medium saucepan over medium heat for about 4 to 7 minutes. Stir occasionally until the butter melts completely and the mixture is hot but not boiling.
  4. Pour the creamy mixture over the prepared bread and raisins and allow to soak for about 10 minutes.
  5. Stir in ¼ cup of sugar, 2 beaten eggs, 1 tablespoon of vanilla extract, and ¼ teaspoon of ground nutmeg. Mix thoroughly until well combined.
  6. Grease a 1.5-quart casserole dish with butter and transfer the pudding mixture into the dish, spreading it evenly.
  7. Bake for 40 to 50 minutes, until puffed up, golden brown on top, and a toothpick comes out clean.
  8. Prepare the caramel sauce by melting ½ cup of butter, ½ cup of sugar, and ½ cup of brown sugar in a saucepan over medium heat, stirring for 5-8 minutes until bubbly.
  9. Stir in ½ cup of heavy cream and 1 tablespoon of vanilla extract until the sauce thickens, about 2-3 minutes.
  10. Remove the bread pudding from the oven, let cool slightly, then serve with caramel sauce and optional ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 800IUCalcium: 100mgIron: 1.5mg

Notes

Ensure to use stale bread for better absorption of custard. Monitor the pudding towards the end of baking for the perfect golden-brown finish.

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