Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Ingredients:
For the bread pudding:
6 cups day-old bread, cubed (French or brioche)
2 ½ cups whole milk
4 tablespoons unsalted butter, melted
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup chopped pecans (optional)
For the vanilla sauce:
1 cup milk
1/2 cup heavy cream
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons butter
1 tablespoon vanilla extract
Pinch of salt
Directions:
Preheat oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish.
In a large bowl, mix bread cubes and milk. Let sit 10 minutes until soaked.
Stir in melted butter, sugar, eggs, vanilla, cinnamon, nutmeg, and pecans. Mix well.
Pour the mixture into the prepared dish and bake for 45–50 minutes, until golden and set.
Meanwhile, make the vanilla sauce. In a saucepan, whisk together flour, sugar, and salt. Slowly whisk in milk and cream.
Cook over medium heat until thickened, stirring constantly. Remove from heat and stir in butter and vanilla.
Serve the warm bread pudding drizzled generously with vanilla sauce.
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Let the bread sit in the milk mixture long enough to fully soak up the custard.
Add raisins or chopped apples for a fruity twist.
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