This recipe for Grandma\u2019s Old-Fashioned Bread Pudding evokes warmth and nostalgia with its simple yet satisfying flavors and textures. Cubed bread and plump raisins are soaked in a rich milk custard infused with vanilla and nutmeg, then baked until golden. Served warm with a luscious homemade vanilla sauce, it\u2019s a comforting dessert that feels like a hug in a bowl.<\/p>\n
Ingredients:
\nFor the Bread Pudding:<\/p>\n
Ingredient Quantity
\nWhite bread<\/p>\n
4 cups (8 slices)
\nRaisins 1\/2 cup
\nMilk 2 cups
\nButter 1\/4 cup
\nSugar 1\/2 cup
\nEggs 2
\nVanilla 1 tablespoon
\nGround nutmeg 1\/2 teaspoon
\nFor the Vanilla Sauce:<\/p>\n
Ingredient Quantity
\nButter<\/p>\n
1\/2 cup
\nSugar 1\/2 cup
\nBrown sugar 1\/2 cup
\nHeavy whipping cream 1\/2 cup
\nVanilla 1 tablespoon
\nInstructions:
\nPreheat Oven and Prepare Bread: Preheat your oven to 350\u00b0F (175\u00b0C). Combine the cubed white bread and raisins in a large bowl.
\nHeat Milk Mixture: Combine the milk and \u00bc cup of butter in a 1-quart saucepan. Cook over medium heat until the butter is completely melted (about 4 to 7 minutes).
\nSoak Bread: Pour the warm milk mixture over the bread and raisin mixture in the bowl. Let it stand for 10 minutes to allow the bread to absorb the liquid.
\nAdd Remaining Pudding Ingredients: After the bread has soaked, stir in the remaining bread pudding ingredients: \u00bd cup of sugar, slightly beaten eggs, 1 tablespoon of vanilla, and \u00bd teaspoon of ground nutmeg. Mix gently until everything is well combined.
\nBake the Pudding: Pour the bread pudding mixture into a greased 1 \u00bd-quart casserole dish. Bake in the preheated oven for 40 to 50 minutes, or until the pudding is set in the center. A knife inserted near the center should come out mostly clean.
\nMake the Vanilla Sauce: While the bread pudding is baking, prepare the vanilla sauce. Combine the \u00bd cup of butter, \u00bd cup of granulated sugar, and \u00bd cup of firmly packed brown sugar in a 1-quart saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and comes to a full boil (about 5 to 8 minutes).
\nStir in Vanilla for Sauce: Remove the saucepan from the heat and stir in 1 tablespoon of vanilla extract.
\nServe: To serve, spoon the warm bread pudding into individual dessert dishes and drizzle generously with the warm vanilla sauce.
\nStore: Store any leftover bread pudding and vanilla sauce separately in the refrigerator. Reheat gently before serving. Enjoy this comforting classic!<\/p>\n