Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Ingredients:
For the Bread Pudding:
6 cups day-old bread, cubed (French or white bread works well)
1/2 cup raisins (optional)
4 large eggs
2 cups milk
1 cup granulated sugar
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp nutmeg (optional)
1/4 tsp salt
For the Vanilla Sauce:
1 cup powdered sugar
1/2 cup unsalted butter, softened
1/4 cup milk
1 tsp vanilla extract
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the Bread Pudding:
In a large mixing bowl, combine the cubed bread and raisins (if using).
In another bowl, whisk together the eggs, milk, sugar, melted butter, vanilla extract, cinnamon, nutmeg (if using), and salt until well combined.
Pour the egg mixture over the bread cubes, gently folding to combine. Allow the mixture to sit for about 15-20 minutes, letting the bread soak up the liquid.
Bake the Pudding:
Pour the bread mixture into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 45-55 minutes, or until the pudding is set and the top is golden brown. A knife inserted in the center should come out clean.
Prepare the Vanilla Sauce:
In a mixing bowl, beat together the powdered sugar, softened butter, milk, and vanilla extract until smooth and creamy. Adjust the consistency with more milk if needed.
Serve:
Serve the warm bread pudding drizzled with the vanilla sauce.
Prep Time: 20 minutes
Cooking Time: 45-55 minutes
Total Time: 1 hour 15 minutes
Servings: 8-10
Kcal: Approximately 250 kcal per serving