Ingredients
For the Bread Pudding:
6 cups stale bread cubes (such as French or brioche)
2 cups whole milk
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup raisins (optional)
1/2 cup chopped nuts (such as pecans or walnuts), optional
For the Vanilla Sauce:
1 cup heavy cream
1/2 cup whole milk
1/3 cup granulated sugar
1 teaspoon vanilla extract
Preparation
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Bread:
Cut or tear the stale bread into small cubes. Place them in a greased baking dish.
Make the Custard Mixture:
In a mixing bowl, whisk together the whole milk, granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until well combined.
Pour over Bread:
Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press down on the bread to ensure it’s soaked in the custard.
Add Raisins and Nuts:
If using, sprinkle the raisins and chopped nuts over the bread mixture. They will add texture and flavor to the pudding.
Bake:
Place the baking dish in a larger baking pan. Create a water bath by filling the larger pan with hot water to about halfway up the sides of the smaller pan. This helps prevent the pudding from drying out.
Bake in the preheated oven for about 45-50 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.
Prepare the Vanilla Sauce:
In a saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla extract. Heat the mixture over medium heat, stirring occasionally, until it’s heated through and the sugar is dissolved. Do not let it boil.
Serve:
Serve the warm bread pudding in individual portions, drizzled with the vanilla sauce.
Enjoy the comforting goodness of Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce. The soft, custardy bread combined with the silky vanilla sauce creates a dessert that’s both nostalgic and indulgent.