Here’s a classic recipe for Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce — warm, comforting, and full of nostalgic flavors!
🍞 Grandma’s Old-Fashioned Bread Pudding
Ingredients:
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6 cups day-old bread, cubed (French bread or white bread works well)
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2 ½ cups milk (whole milk preferred)
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½ cup heavy cream (optional, for extra richness)
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4 large eggs
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1 cup granulated sugar
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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2 tsp vanilla extract
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½ cup raisins or chopped dates (optional)
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2 tbsp butter, melted
Instructions:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a large mixing bowl, combine the bread cubes and milk. Let sit for 10–15 minutes so the bread soaks up the milk.
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In a separate bowl, whisk together the eggs, sugar, cinnamon, nutmeg, and vanilla.
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Pour the egg mixture over the soaked bread and stir gently to combine. Add in raisins or dates if using.
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Pour mixture into the greased baking dish. Drizzle melted butter on top.
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Bake for 45–50 minutes, or until the top is golden brown and the custard is set (a knife inserted in the center should come out clean).
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Let cool slightly before serving. Best served warm with vanilla sauce.
🍨 Vanilla Sauce (Custard-Style)
Ingredients:
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1 cup milk
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½ cup heavy cream
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½ cup granulated sugar
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2 egg yolks
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1 tbsp cornstarch
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2 tsp vanilla extract
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Pinch of salt
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1 tbsp butter
Instructions:
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In a saucepan, whisk together egg yolks, sugar, cornstarch, and salt until smooth.
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Gradually whisk in the milk and cream.
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Cook over medium heat, whisking constantly until the mixture thickens and just begins to bubble.
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Remove from heat and stir in vanilla and butter.
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Strain through a fine mesh sieve for a smooth texture (optional).
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Serve warm over slices of bread pudding.
💡 Tips:
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Stale bread is key — it holds up better to the custard.
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Add a splash of bourbon or rum to the vanilla sauce for an adult twist.
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This dish can also be made ahead and gently reheated.