Certainly! Here’s a classic recipe for Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce, written to capture the nostalgic essence of a beloved family dessert.
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Ingredients:
For the Bread Pudding:
- 6 cups of day-old bread, cubed (preferably a hearty white or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 1/2 cup raisins or currants (optional)
- 1/4 cup unsalted butter, melted
For the Vanilla Sauce:
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 2 large egg yolks
- 1 tbsp pure vanilla extract
Instructions:
- Preheat the Oven and Prepare Bread: Preheat your oven to 350°F (175°C). If your bread isn’t stale, spread the cubes on a baking sheet and toast in the oven for about 10 minutes, until lightly golden. This step helps the bread absorb the custard mixture better.
- Make the Bread Pudding Mixture: In a large bowl, whisk together the milk, cream, eggs, sugar, cinnamon, nutmeg, salt, and vanilla extract until well combined. Stir in the melted butter. Gently fold in the bread cubes until they are well coated with the custard mixture. If using raisins or currants, mix them in as well. Let the mixture sit for about 10 minutes, allowing the bread to soak up the liquid.
- Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish or a similar-sized oven-safe dish. Pour the bread pudding mixture into the dish, spreading it out evenly.
- Bake the Bread Pudding: Bake in the preheated oven for 45 to 50 minutes, or until the pudding is set in the middle and the top is golden brown. A knife inserted into the center should come out clean. Allow the pudding to cool for a few minutes before serving.
- Prepare the Vanilla Sauce: While the pudding is baking, make the vanilla sauce. In a medium saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved. Gradually whisk in the heavy cream, bringing the mixture to a simmer. In a separate bowl, lightly beat the egg yolks. Slowly add a small amount of the hot cream mixture to the egg yolks, whisking constantly to temper them. Once tempered, whisk the egg yolk mixture back into the saucepan. Continue to cook the sauce over low heat, stirring constantly, until it thickens slightly, about 3-5 minutes. Do not let it boil. Remove from heat and stir in the vanilla extract.
- Serve: Spoon warm bread pudding onto individual plates or into bowls. Drizzle generously with the vanilla sauce. Enjoy warm for the best flavor and texture.
Tips:
- For extra flavor, consider adding a handful of chopped nuts, like walnuts or pecans, to the bread pudding mixture.
- If you prefer a slightly richer pudding, you can substitute some of the milk with additional cream.
This bread pudding, with its comforting blend of spices and sweet vanilla sauce, is perfect for family gatherings or a cozy dessert anytime. Enjoy every bite of this timeless classic!
I hope this brings a touch of nostalgia and warmth to your kitchen!
