Grandma’s Classic Bread Pudding with Vanilla Sauce
A warm, old fashioned bread pudding recipe made with simple pantry ingredients and finished with a rich vanilla sauce.
Equipment
- Mixing bowl
- Saucepan
- Baking dish
- Whisk
Ingredients
- 4 cups stale white bread cubed
- 2 cups whole milk
- 1/4 cup butter
- 1/2 cup granulated sugar
- 2 large eggs lightly beaten
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 cup raisins optional
Instructions
- Preheat the oven to 350°F and grease a 1 1/2 quart baking dish.
- Place the bread cubes and raisins in a large bowl.
- Warm the milk and butter in a saucepan until the butter melts.
- Pour the warm milk mixture over the bread and let it sit for 10 minutes.
- Stir in the sugar, eggs, vanilla, and nutmeg until combined.
- Transfer the mixture to the baking dish and bake for 40 to 50 minutes.
- For the sauce, melt the butter with both sugars and cream in a saucepan, then cook until slightly thickened.
- Remove from heat and stir in the vanilla before serving.
Notes
- Use stale bread for the best texture.
- Serve warm for the richest flavor.
- Reheat leftovers gently and add extra sauce if desired.