Oh, you are going to LOVE this recipe! Seriously, if there’s one dessert that just screams cozy holidays and warm hugs, it’s Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce. This isn’t just any bread pudding; it’s a slice of pure nostalgia, perfect for making your Christmas or Thanksgiving table extra special. I remember sneaking tastes of the soaking bread mixture when I was little, and that rich, cinnamon-spiced aroma filling the house just *is* the holidays to me. It’s so comforting and surprisingly simple to whip up, which is always a win when you’re already juggling a million things for your holiday feast.
Why You’ll Love Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce for Christmas, Thanksgiving
Seriously, this bread pudding is a total winner, especially when the holidays roll around. It’s just one of those desserts that makes everyone feel good. Here’s why you’ll be making it again and again:
- It’s incredibly easy to make, even if you’re a bit stressed with holiday prep.
- The aroma alone is pure comfort – cinnamon, nutmeg, and vanilla!
- It’s the ultimate crowd-pleaser, perfect for feeding a hungry group.
- It tastes like pure nostalgia in a bowl.
A Truly Old-Fashioned Bread Pudding Experience
This isn’t your fancy, deconstructed dessert. This is the real deal, the kind that makes you feel instantly cozy. The bread gets wonderfully soft and custardy, with just a hint of a golden crust on top. And that vanilla sauce? Oh my goodness, it’s like a warm, sweet hug that just melts into every bite. It reminds me of Grandma’s kitchen, full of love and the best smells.
Perfect for Holiday Gatherings
Honestly, what’s a Christmas or Thanksgiving dinner without a comforting, classic dessert? This bread pudding is absolutely ideal. It’s rich enough to feel special but not so over-the-top that it weighs everyone down. It’s the perfect sweet ending to a big holiday meal, and I promise, your guests will be asking for the recipe!
Essential Ingredients for Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Alright, let’s get down to business! To make this heavenly bread pudding, you’ll need a few simple things that probably are already in your pantry. It’s amazing how these basic ingredients come together to create something so special, especially for Christmas and Thanksgiving. Don’t worry if your bread isn’t super stale; a day or two old is usually perfect. And for the sauce, we’re keeping it classic and creamy!
For the Bread Pudding
Here’s what you’ll need for the pudding itself:
- 1 loaf stale bread, cut into 1-inch cubes (about 8 cups)
- 4 large eggs, lightly beaten
- 4 cups milk
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Rich Vanilla Sauce
And for that dreamy vanilla sauce:
- 2 cups milk
- 3/4 cup granulated sugar
- 4 tablespoons butter
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Step-by-Step Guide to Making Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Alright, let’s get this cozy dessert made! It’s really not complicated, and honestly, the steps are pretty straightforward. Just follow along, and you’ll have a warm, comforting bread pudding ready in no time. It’s the perfect way to end a holiday meal, whether it’s Christmas or Thanksgiving!
Preparing the Bread Pudding Base
First things first, get that oven preheating to 350°F (175°C). While it’s warming up, grab a nice big bowl – you’ll need room to work! Toss your cubed stale bread into the bowl. Now, in a separate bowl, whisk together the eggs, milk, sugar, cinnamon, nutmeg, salt, and that lovely vanilla extract until it’s all nicely combined. Pour this liquid mixture all over the bread cubes. Give it a gentle press with your spoon or spatula to make sure every single piece of bread gets nice and soaked. Let it sit for about 15 to 20 minutes. This is super important because it lets the bread really drink up all that yummy flavor!
Baking the Pudding to Perfection
Once the bread has had its soak, pour the whole glorious mixture into a greased 9×13 inch baking dish. Try to spread it out evenly. Pop it into your preheated oven and let it bake for about 45 to 55 minutes. You’re looking for it to be set in the middle and have a beautiful golden-brown color on top. It should smell absolutely incredible! Don’t worry if it looks a little jiggly; it’ll firm up more as it cools slightly.
Crafting the Classic Vanilla Sauce
While your bread pudding is baking away, you can whip up the vanilla sauce. It’s so simple! In a medium saucepan, combine the 2 cups of milk, 3/4 cup of sugar, and the butter. Let that heat up over medium heat, stirring until the butter is melted and the sugar is dissolved. In a tiny bowl, whisk your cornstarch with just a splash of extra milk until it’s completely smooth – no lumps allowed! Slowly pour this cornstarch mixture into the saucepan while whisking constantly. Keep stirring, and you’ll see it start to thicken up beautifully. Once it’s nice and smooth and coats the back of a spoon, take it off the heat and stir in that last teaspoon of vanilla extract. It’s like magic!
Tips for Achieving the Best Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Okay, so you want that perfect, hug-in-a-bowl bread pudding experience, right? It’s all about a few little tricks that Grandma always swore by. Don’t worry, they’re super easy and make all the difference!
Selecting the Right Bread
This is probably the *most* important tip! You absolutely need stale bread. Fresh bread will turn into mush, trust me. Day-old or even two-day-old bread is ideal. Think challah, brioche, or even a good sturdy white bread. The key is that it’s a little dry and firm, so it soaks up the custard without falling apart.
Achieving the Perfect Sauce Consistency
Nobody likes lumpy sauce! The trick is to whisk that cornstarch with a little cold milk *before* you add it to the warm milk mixture. Make sure it’s totally smooth. Then, when you add it to the saucepan, keep stirring constantly over medium heat. Don’t walk away! It thickens up pretty quickly, and you want it to be smooth and creamy, not gloopy.
Variations to Personalize Your Old-Fashioned Bread Pudding
While Grandma’s original recipe is pure perfection, sometimes it’s fun to switch things up a bit, especially for those holiday gatherings. These little tweaks can add a whole new dimension to your bread pudding!
Flavor Additions
Want to jazz it up? A handful of raisins is a classic addition that adds little bursts of sweetness. Some people like to toss in some dried cranberries for a bit of tartness, which is lovely. You could even add a touch more spice, like a pinch of cardamom or a bit more cinnamon if you’re a big spice fan. Just fold them in with the bread!
Alternative Sauces
The vanilla sauce is dreamy, but if you’re feeling adventurous, a simple caramel sauce drizzled over the top is divine. Or, for a real treat, a dollop of freshly whipped cream or even a scoop of vanilla ice cream on the side is never a bad idea. It makes it feel even more like a special holiday dessert!
Serving and Storing Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
This bread pudding is best served warm, right out of the oven, with that luscious vanilla sauce drizzled generously over the top. It’s pure comfort food, and honestly, it doesn’t need much else. But if you want to make it extra special for your Christmas or Thanksgiving feast, keep reading!
Serving Suggestions
Serve generous scoops of the warm bread pudding right away. Drizzle that homemade vanilla sauce over the top – don’t be shy! For an extra touch of holiday magic, a dollop of lightly sweetened whipped cream is absolutely divine. It’s a dessert that feels both comforting and celebratory, perfect for any holiday table.
Storing and Reheating Leftovers
If by some miracle you have leftovers, just pop them into an airtight container once they’ve cooled down. They’ll keep nicely in the fridge for about 3-4 days. To reheat, I like to pop a portion in the microwave for about 30-60 seconds until warm. If you want it a bit crispier on top, you can pop it under the broiler for a minute or two, but watch it super carefully!
Frequently Asked Questions about Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Got questions about this classic holiday dessert? I’ve got answers! It’s so rewarding to get this bread pudding just right, especially for Christmas and Thanksgiving, so let’s clear up any confusion.
Can I use fresh bread for this recipe?
Oh, please don’t! Using fresh bread is a big no-no for this old-fashioned recipe. Fresh bread will just turn into mush when it soaks in the custard. You really want bread that’s a day or two old so it can soak up all that delicious flavor without disintegrating. Stale is best!
How far in advance can I prepare the vanilla sauce?
You can totally make the vanilla sauce ahead of time, which is a lifesaver during busy holiday cooking! Just let it cool completely, then store it in an airtight container in the fridge for up to 3 days. Gently reheat it on the stovetop over low heat, stirring often, until it’s warm and smooth again. Easy peasy!
What kind of bread is best for bread pudding?
Grandma always said any good, sturdy bread would work, as long as it’s stale! Challah or brioche are amazing because they’re a bit richer and eggy, which makes for an even more decadent pudding. But a good quality white bread, French bread, or even sourdough works beautifully too. Just make sure it’s a few days old and a bit dry!
Estimated Nutritional Information
Just a heads-up, the nutritional info you see for this delicious old-fashioned bread pudding is an estimate. It can totally change depending on the exact brands of ingredients you use, like the type of bread or milk. It’s a rich and comforting dessert, perfect for those special holiday occasions!
Grandma’s Old-Fashioned Bread Pudding: 1 Comfort
- Total Time: 1 hour 15 minutes
- Yield: 8-10 servings 1x
- Diet: Vegetarian
Description
A classic, comforting bread pudding made with stale bread, milk, eggs, and sugar, served with a rich vanilla sauce. Perfect for holiday gatherings.
Ingredients
- 1 loaf stale bread, cut into 1-inch cubes
- 4 cups milk
- 4 large eggs, beaten
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the Vanilla Sauce:
- 2 cups milk
- 3/4 cup granulated sugar
- 4 tablespoons butter
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Place the bread cubes in a large bowl.
- In a separate bowl, whisk together the milk, eggs, sugar, cinnamon, nutmeg, salt, and vanilla extract.
- Pour the milk mixture over the bread cubes and let it soak for 15-20 minutes, pressing down gently to ensure all bread is moistened.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 45-55 minutes, or until the pudding is set and golden brown on top.
- While the pudding bakes, prepare the vanilla sauce. In a saucepan, combine 2 cups milk, 3/4 cup sugar, and butter.
- In a small bowl, whisk the cornstarch with a little extra milk until smooth.
- Add the cornstarch mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the sauce thickens. Remove from heat and stir in 1 teaspoon of vanilla extract.
- Serve the warm bread pudding with the vanilla sauce.
Notes
- You can add raisins or dried cranberries to the bread pudding mixture for extra flavor.
- Ensure the bread is stale; fresh bread will result in a mushy pudding.
- The vanilla sauce can be made ahead of time and gently reheated.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/8 of pudding with sauce)
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 100mg
Keywords: bread pudding, vanilla sauce, Christmas dessert, Thanksgiving dessert, old-fashioned dessert, holiday baking, comfort food