What kind of bread is best for Grandmas Old Fashioned Bread Pudding with Vanilla Sauce?

For the best texture, use day-old or slightly stale bread. Challah, brioche, or a sturdy white sandwich bread are excellent choices because they are rich and absorb the custard well without becoming mushy. Avoid very fresh bread, as it tends to make the pudding soggy.

Can I make Grandmas Old Fashioned Bread Pudding ahead of time?

Yes, you can! You can assemble the bread pudding (bread and custard mixture) and let it sit in the refrigerator overnight before baking. This allows the bread to thoroughly soak up the custard, leading to an even more moist and flavorful pudding. The vanilla sauce can also be made ahead and gently reheated.

How should I store leftover Grandmas Old Fashioned Bread Pudding with Vanilla Sauce?

Store any leftover bread pudding and vanilla sauce separately in airtight containers in the refrigerator for up to 3-4 days. To reheat, you can warm individual servings in the microwave or place the entire dish, covered, in a 300u00b0F (150u00b0C) oven until heated through. Add fresh vanilla sauce after reheating.

What can I add to Grandmas Old Fashioned Bread Pudding for variations?

This recipe is very versatile! You can add u00bd to 1 cup of raisins, dried cranberries, chopped pecans, or walnuts to the bread mixture. For a richer flavor, a splash of bourbon or rum can be added to the custard. You can also sprinkle chocolate chips or add citrus zest for different flavor profiles.

Grandmas Old Fashioned Bread Pudding Vanilla Sauce: 7 Steps to Pure Comfort

Name: Grandmas Old Fashioned Bread Pudding with Vanilla Sauce
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8-10 cups day-old bread, cut into 1-inch cubes (stale white bread, challah, or brioche work best); 4 large eggs; 2 cups whole milk; 1 cup heavy cream; 1 cup granulated sugar (divided); 1 teaspoon vanilla extract (for pudding); 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; Pinch of salt; ½ cup unsalted butter; ½ cup granulated sugar; ¼ cup milk; 1 teaspoon vanilla extract (for sauce); Pinch of salt

Ingredients

Scale

8-10 cups day-old bread, cut into 1-inch cubes (stale white bread, challah, or brioche work best)
4 large eggs
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar (divided)
1 teaspoon vanilla extract (for pudding)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of salt
For the Vanilla Sauce:
½ cup unsalted butter
½ cup granulated sugar
¼ cup milk
1 teaspoon vanilla extract (for sauce)
Pinch of salt

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
Step 2: Place the bread cubes evenly in the prepared baking dish.
Step 3: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, ½ cup granulated sugar, 1 teaspoon vanilla extract, cinnamon, nutmeg, and a pinch of salt until well combined.
Step 4: Pour the custard mixture evenly over the bread cubes. Gently press down on the bread to ensure all cubes are submerged. Let it sit for 15-20 minutes to allow the bread to soak up the custard.
Step 5: Bake for 45-55 minutes, or until the pudding is set and the top is golden brown. A knife inserted into the center should come out mostly clean.
Step 6: While the bread pudding bakes, prepare the vanilla sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the remaining ½ cup granulated sugar, ¼ cup milk, and a pinch of salt. Bring to a gentle simmer, whisking constantly until the sugar dissolves. Simmer for 2-3 minutes, then remove from heat. Stir in 1 teaspoon vanilla extract.
Step 7: Let the bread pudding cool for 10-15 minutes before serving warm, drizzled generously with the homemade vanilla sauce.

Notes

For best results, always use day-old bread as it absorbs the custard better. You can substitute whole milk with a mix of skim milk and half-and-half if you prefer, but the full-fat versions provide the richest flavor. Leftovers store well in the refrigerator for up to 3-4 days and can be reheated gently in the microwave or oven.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Desserts & Baking
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 200g)
Calories: 480 kcal
Sugar: 40g
Sodium: 320mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 65g
Fiber: 2g
Protein: 10g
Cholesterol: 150mg

Ingredients

Instructions

Notes

Nutrition

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