Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce
A comforting dessert that combines simple ingredients into a delightful bread pudding topped with luscious vanilla sauce, perfect for any occasion.
Ingredients
Bread Pudding Ingredients
- 4 cups cubed white bread Use stale bread for best results.
- 1/2 cup raisins Can be substituted with other dried fruits or omitted.
- 2 cups milk
- 1/4 cup butter, melted
- 1/2 cup sugar
- 2 large eggs, beaten
- 1 teaspoon ground cinnamon Can garnish with additional cinnamon.
- 1 teaspoon vanilla extract
Vanilla Sauce Ingredients
- 1/2 cup butter For melting in the vanilla sauce.
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cubed bread and raisins.
- In another bowl, mix the milk, melted butter, sugar, beaten eggs, cinnamon, and vanilla extract.
- Pour the milk mixture over the bread and stir until the bread is well coated.
- Transfer the mixture to a greased baking dish and bake for about 45 minutes or until the center is set and the top is golden brown.
Vanilla Sauce
- Melt the butter in a saucepan and whisk in sugar and vanilla over medium heat until combined.
Serving
- Serve the bread pudding warm, draped in a generous helping of vanilla sauce.
- For an extra indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with a sprinkle of ground cinnamon or a dusting of powdered sugar.
Notes
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at a low temperature until warmed through, or microwave individual portions. The vanilla sauce can also be stored separately and reheated before serving. Feel free to customize your bread pudding by adding ingredients like chocolate chips, chopped nuts, or fresh fruit to the mixture.