Grandma’s Old-Fashioned Bread Pudding: Warm Vanilla Comfort in Every Bite Recipe
Introduction
Grandma’s Old-Fashioned Bread Pudding is a warm, comforting dessert that brings nostalgic flavors to your table. With soft bread soaked in a vanilla-infused custard and topped with a rich caramel sauce, every bite is pure cozy delight.
Ingredients
- 4 cups cubed white bread (approximately 8 slices, cut into 1-inch pieces)
- 2 large eggs (lightly beaten)
- 2 cups milk
- ¼ cup raisins
- ¼ cup butter (softened)
- ¼ cup granulated sugar
- ¼ teaspoon ground nutmeg
- ¼ cup brown sugar (firmly packed)
- 1 tablespoon vanilla extract
- ¼ cup granulated sugar (for caramel sauce)
- ¼ cup heavy whipping cream
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the cubed white bread and raisins.
- Step 2: In a saucepan, heat the milk and butter together over medium heat until the butter melts completely. Pour this warm mixture over the bread cubes and let it soak for about 10 minutes.
- Step 3: Add the granulated sugar, beaten eggs, vanilla extract, and ground nutmeg to the soaked bread mixture. Stir well to combine everything evenly.
- Step 4: Transfer the mixture into a greased casserole dish that holds at least 1 ½ quarts.
- Step 5: Bake in the preheated oven for 40–50 minutes, until the top is golden brown and the center is firm. Check for doneness by inserting a knife; it should come out clean.
- Step 6: To prepare the caramel sauce, combine equal parts butter, granulated sugar, and brown sugar in a saucepan over medium heat. Stir continuously until the mixture thickens and starts to boil, about 5–8 minutes.
- Step 7: Remove the caramel sauce from heat and carefully stir in the heavy whipping cream until smooth. Drizzle over warm bread pudding before serving.
Tips & Variations
- For extra texture, sprinkle chopped nuts like pecans or walnuts into the bread pudding before baking.
- Use day-old bread for better absorption and a denser, more custard-like texture.
- Swap raisins for dried cranberries or chopped apples if you prefer a different fruit flavor.
- Serve with a scoop of vanilla ice cream for an indulgent treat.
Storage
Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm gently in the oven until heated through. Keep caramel sauce in an airtight container in the fridge for up to a week and warm slightly before drizzling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of bread?
Yes, you can substitute white bread with brioche, challah, or French bread for richer flavor and texture.
Is it possible to make this recipe dairy-free?
Absolutely. Replace milk and butter with plant-based alternatives like almond milk and dairy-free margarine, and use coconut cream instead of heavy whipping cream in the caramel sauce.
PrintGrandma’s Old-Fashioned Bread Pudding: Warm Vanilla Comfort in Every Bite Recipe
Grandma’s Old-Fashioned Bread Pudding is a warm, comforting dessert featuring soft cubes of white bread soaked in a rich vanilla custard with raisins. Baked to golden perfection and topped with a luscious homemade caramel sauce, this nostalgic dish delivers cozy vanilla flavors and a tender texture in every bite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Bread Pudding
- 4 cups cubed white bread (approximately 8 slices, cut into 1-inch pieces)
- 2 large eggs (lightly beaten)
- 2 cups milk
- ¼ cup raisins
- ¼ cup butter (softened)
- ¼ cup granulated sugar
- ¼ teaspoon ground nutmeg
- 1 tablespoon vanilla extract
Caramel Sauce
- ¼ cup brown sugar (firmly packed)
- ¼ cup granulated sugar
- ¼ cup butter
- ¼ cup heavy whipping cream
Instructions
- Preheat Oven and Prepare Bread: Preheat your oven to 350°F (175°C). In a large bowl, combine the cubed white bread and raisins to evenly distribute the dried fruit throughout.
- Heat Milk and Butter: In a saucepan, gently heat the milk and softened butter together just until the butter melts completely. Remove from heat and pour this warm mixture over the bread cubes, allowing the bread to soak for about 10 minutes to absorb the flavors.
- Mix Custard Ingredients: Add the lightly beaten eggs, granulated sugar, vanilla extract, and ground nutmeg into the soaked bread mixture. Stir thoroughly to blend all ingredients into a uniform custard base.
- Transfer to Casserole Dish: Grease a casserole dish that holds at least 1 ½ quarts, then transfer the bread and custard mixture into it, spreading it evenly for even baking.
- Bake the Pudding: Place the casserole dish in the preheated oven and bake for 40 to 50 minutes. The pudding is done when the top is golden brown and the center is firm—test with a knife inserted into the middle; it should come out clean.
- Prepare Caramel Sauce: While the pudding bakes, combine butter, brown sugar, and granulated sugar in a separate saucepan over medium heat. Stir continuously until the sugars dissolve and the mixture thickens and begins to boil, about 5 to 8 minutes. Remove from heat and stir in the heavy whipping cream until smooth.
- Serve: Allow the bread pudding to cool slightly before serving. Drizzle the warm caramel sauce over each portion for a rich finishing touch.
Notes
- Use day-old bread for better texture as it soaks the custard without becoming mushy.
- Raisins can be substituted with other dried fruits like cranberries or chopped dates according to preference.
- For a dairy-free version, substitute milk and heavy cream with plant-based alternatives.
- Make sure not to overbake to keep the pudding moist and tender.
- Leftover bread pudding can be refrigerated and gently reheated before serving.
Keywords: bread pudding, old fashioned dessert, vanilla bread pudding, homemade caramel sauce, cozy desserts, classic American dessert
