“My mom has made this for years. Definitely a long-time family favorite.”
This recipe brings back the warmth of grandma’s kitchen with a classic bread pudding and a rich vanilla sauce.
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Bread Pudding Ingredients:
| Ingredient | Quantity |
|---|---|
| White bread, cubed | 4 cups (8 slices) |
| Raisins | 1/2 cup |
| Milk | 2 cups |
| Butter | 1/4 cup |
| Sugar | 1/2 cup |
| Eggs, slightly beaten | 2 |
| Vanilla extract | 1 tablespoon |
| Ground nutmeg | 1/2 teaspoon |
Vanilla Sauce Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 1/2 cup |
| Sugar | 1/2 cup |
| Packed brown sugar | 1/2 cup |
| Heavy whipping cream | 1/2 cup |
| Vanilla extract | 1 tablespoon |
Instructions:
- Preheat oven: Heat your oven to 350°F (175°C).
- Combine bread and raisins: In a large bowl, combine the cubed bread and raisins.
- Warm milk and butter: In a 1-quart saucepan, combine the milk and 1/4 cup butter. Heat over medium heat until the butter melts (around 4-7 minutes).
- Let bread soak: Pour the warm milk mixture over the bread and raisins. Let the mixture sit for 10 minutes, allowing the bread to absorb the milk.
- Mix in remaining pudding ingredients: Stir in the slightly beaten eggs, sugar, vanilla extract, and ground nutmeg to the soaked bread mixture.
- Bake the pudding: Pour the pudding batter into a greased 1 1/2-quart casserole dish. Bake for 40 to 50 minutes, or until the center is set.
- Make the vanilla sauce (while pudding bakes): Combine all sauce ingredients (except vanilla extract) in a 1-quart saucepan. Heat over medium heat, stirring occasionally, until the mixture thickens and reaches a full boil (around 5-8.
- Finish the sauce: Remove the sauce from heat and stir in the vanilla extract.
- Serve: Spoon warm bread pudding into individual serving dishes and top with your desired amount of vanilla sauce. Enjoy!
