Transport yourself to a simpler time with this Classic Old-Fashioned Bread Pudding, a comforting dessert that’s perfect for any occasion. Made with simple pantry ingredients like stale bread, milk, eggs, and warm spices, this dish transforms humble leftovers into a delightful and nostalgic treat. Topped with a rich and creamy vanilla sauce, this bread pudding is a perfect balance of sweetness and texture. Serve it warm, and enjoy the comforting flavors of this timeless dessert, whether as a cozy family treat or a nostalgic holiday dish.
Ingredients:
For the Bread Pudding:
- 4 cups stale bread, cubed (white or French bread works well)
- 2 cups milk
- 1 cup heavy cream
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup raisins or currants (optional)
- 2 tablespoons butter, melted
For the Vanilla Sauce:
- 1 cup powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon milk (adjust for desired consistency)
Instructions:
- Prepare the Oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish using butter or non-stick spray.
- Prepare the Bread: Place the cubed stale bread in the prepared baking dish. If using raisins or currants, sprinkle them evenly over the bread.
- Make the Custard: In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined and the sugar is dissolved.
- Combine Bread and Custard: Pour the custard mixture over the cubed bread, pressing down gently with a spatula to ensure all the bread is soaked in the liquid. Allow the mixture to rest for approximately 10 minutes so the bread can soak up the custard.
- Drizzle with Butter: Drizzle the melted butter over the top of the bread pudding.
- Bake the Bread Pudding: Place the dish in the preheated oven and bake for 45-50 minutes, or until the custard is set and the top is golden brown. The center should not be too jiggly when shaken gently.
- Prepare the Vanilla Sauce: While the bread pudding is baking, make the vanilla sauce. In a small saucepan, combine the powdered sugar, heavy cream, and vanilla extract. Heat over medium-low heat, stirring constantly, until the sugar is dissolved and the sauce is smooth. If the sauce is too thick, add a tablespoon of milk to reach your desired consistency.
- Serve: Remove the bread pudding from the oven and let it cool for about 10 minutes. Serve warm with a generous drizzle of vanilla sauce on top.
Conclusion:
This Old-Fashioned Bread Pudding with Creamy Vanilla Sauce is the epitome of comfort food. The soft, custard-soaked bread combined with the rich and sweet vanilla sauce creates a dessert that’s both satisfying and heartwarming. Perfect for family gatherings, holiday meals, or just a cozy night in, this recipe is a wonderful way to enjoy the simple pleasure of classic flavors. Pair it with a cup of coffee or tea for a truly delightful experience.
Traditional Bread Pudding with Velvety Vanilla Sauce
Ingredients
- For the Bread Pudding:
- 4 cups stale bread cubed (white or French bread works well)
- 2 cups milk
- 1 cup heavy cream
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup raisins or currants optional
- 2 tablespoons butter melted
- For the Vanilla Sauce:
- 1 cup powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon milk adjust for desired consistency
Instructions
- Prepare the Oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish using butter or non-stick spray.
- Prepare the Bread: Place the cubed stale bread in the prepared baking dish. If using raisins or currants, sprinkle them evenly over the bread.
- Make the Custard: In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined and the sugar is dissolved.
- Combine Bread and Custard: Pour the custard mixture over the cubed bread, pressing down gently with a spatula to ensure all the bread is soaked in the liquid. Allow the mixture to rest for approximately 10 minutes so the bread can soak up the custard.
- Drizzle with Butter: Drizzle the melted butter over the top of the bread pudding.
- Bake the Bread Pudding: Place the dish in the preheated oven and bake for 45-50 minutes, or until the custard is set and the top is golden brown. The center should not be too jiggly when shaken gently.
- Prepare the Vanilla Sauce: While the bread pudding is baking, make the vanilla sauce. In a small saucepan, combine the powdered sugar, heavy cream, and vanilla extract. Heat over medium-low heat, stirring constantly, until the sugar is dissolved and the sauce is smooth. If the sauce is too thick, add a tablespoon of milk to reach your desired consistency.
- Serve: Remove the bread pudding from the oven and let it cool for about 10 minutes. Serve warm with a generous drizzle of vanilla sauce on top.