Grandms old fashioned bread pudding with vanilla sauce

Embracing the warmth of nostalgia and the allure of timeless comfort, Grandma’s Old-Fashioned Bread Pudding stands as a culinary cornerstone in many households. This cherished dessert, rich with heritage and steeped in tradition, transcends generations, offering solace and satisfaction with every velvety spoonful. Paired with a luscious vanilla sauce, it transforms humble ingredients into a decadent masterpiece, reminiscent of cherished memories and cherished moments shared around the table.

Crafting the Perfect Bread Pudding: At the heart of this culinary classic lies a simple yet profound harmony of ingredients. Stale bread, once overlooked, finds renewed purpose as it mingles with a symphony of flavors. French bread or any sturdy white bread, torn into small pieces, serves as the foundation. These morsels are then lovingly bathed in a mixture of milk, eggs, sugar, vanilla extract, and a hint of cinnamon and nutmeg, infusing each bite with layers of comforting sweetness and aromatic spices. For those seeking an extra dimension of indulgence, plump raisins or tart dried cranberries can be gently folded into the mix, adding bursts of fruity goodness to every bite.

Baking to Perfection: As the bread pudding bakes to golden perfection in a preheated oven, anticipation fills the air, tantalizing taste buds with the promise of something truly extraordinary. The kitchen becomes a sanctuary, enveloped in the irresistible aroma of vanilla and cinnamon, a sensory symphony that beckons all who draw near. With patience and precision, the pudding transforms, its once humble demeanor giving way to a sublime union of textures and flavors. The top emerges gloriously golden and delicately crisp, while beneath lies a custard-like interior, luxuriously soft and irresistibly moist.

The Finishing Touch: Vanilla Euphoria: No bread pudding is complete without its crowning glory: a velvety vanilla sauce that elevates each spoonful to unparalleled heights of indulgence. In a saucepan, butter melts into a golden pool, mingling with sugar to form a sweet elixir that dances upon the palate. A beaten egg, tempered with care, joins the fray, lending its richness to the concoction, while vanilla extract infuses every drop with a fragrant embrace. As the sauce thickens to perfection, a final flourish of heavy cream adds a decadent finish, transforming it into a creamy cascade of pure delight.

Serving Up Memories: With the bread pudding golden and the vanilla sauce glistening, it’s time to gather loved ones around the table and share in the joy of this timeless treasure. Each spoonful offers a journey through the past, a taste of simpler times and cherished memories. As laughter fills the air and stories unfold, it becomes clear that Grandma’s Old-Fashioned Bread Pudding is more than just a dessert—it’s a symbol of love, connection, and the enduring power of tradition.

Conclusion: In a world that’s ever-changing, Grandma’s Old-Fashioned Bread Pudding remains a steadfast beacon of comfort and joy. With its humble ingredients, timeless preparation, and soul-satisfying flavors, it reminds us that some things are meant to endure, transcending time and trends to touch the hearts and taste buds of generations to come. So, let us embrace this culinary legacy with open arms and grateful hearts, savoring each bite and celebrating the simple pleasures that bring us together.

Grandms old fashioned bread pudding with vanilla sauce

Ingredients:

For the Bread Pudding:

• 6 cups of stale bread, torn into small pieces (use French bread or any sturdy white bread)
• 2 cups of milk
• 3 eggs
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/4 cup of melted butter
• 1/2 cup of raisins or dried cranberries (optional)

For the Vanilla Sauce:

• 1/2 cup of unsalted butter
• 1 cup of granulated sugar
• 1 egg, beaten
• 2 teaspoons of vanilla extract
• 1/4 cup of heavy cream

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large mixing bowl, combine the torn bread pieces and milk. Let it sit for about 10-15 minutes until the bread has soaked up most of the milk.
3. In another bowl, beat the eggs with sugar, vanilla extract, cinnamon, and nutmeg until well combined.
4. Pour the egg mixture over the soaked bread and mix gently to combine. If using, fold in the raisins or dried cranberries.
5. Transfer the mixture into the prepared baking dish. Drizzle the melted butter over the top.
6. Bake in the preheated oven for 45-55 minutes or until the pudding is set and the top is golden brown.
7. While the bread pudding is baking, prepare the vanilla sauce. In a saucepan, melt the butter over medium heat. Stir in the sugar until dissolved.
8. Slowly pour a small amount of the butter-sugar mixture into the beaten egg, whisking constantly to prevent the egg from scrambling.
9. Return the egg mixture to the saucepan with the remaining butter-sugar mixture. Cook over low heat, stirring constantly, until the sauce thickens slightly, about 5 minutes.
10. Remove the saucepan from heat and stir in the vanilla extract and heavy cream.
11. Once the bread pudding is done baking, serve warm with the vanilla sauce poured over the top.