Grandma’s Old-Fashioned Bread Pudding With Vanilla Sauce
A cozy, custard-rich dessert made from simple pantry ingredients, Grandma’s bread pudding is baked until golden and served warm with a silky vanilla sauce that takes it over the top.
Ingredients
- 8 slices cubed white bread
- ½ cup raisins
- 2 cups milk
- ¾ cup butter
- 1 cup sugar
- 2 eggs
- 2 tbsp vanilla
- ½ tsp ground nutmeg
- ½ cup firmly packed brown sugar
- ½ cup heavy whipping cream
Instructions
- Add the cubed white bread and raisins to a large mixing bowl. Set aside to let the raisins soften slightly.
- In a 1-quart saucepan, heat the milk and 1/4 cup of butter over medium until the butter melts completely—about 4 to 7 minutes. Do not let it boil.
- Pour the warm milk mixture over the bread and raisins. Gently stir to coat, then let sit for 10 minutes to absorb the liquid.
- Stir in the sugar, slightly beaten eggs, vanilla, and ground nutmeg until just combined. Keep the mixture slightly rustic—don’t overmix.
- Preheat oven to 350°F. Grease a 1½-quart casserole dish and pour the mixture in. Bake uncovered for 40 to 50 minutes until the center is set and the top turns golden. A knife inserted should come out clean.
- In a 1-quart saucepan, combine butter, white sugar, brown sugar, and heavy cream. Cook over medium heat for 5 to 8 minutes, stirring occasionally, until thickened and boiling. Remove from heat and stir in vanilla.
- Spoon the warm bread pudding into bowls and top with the hot vanilla sauce.