Grandma’s Old-Fashioned Bread Pudding (Print Version)
# Ingredients:
→ Bread Base
01 -
4 cups stale white bread, cubed into 1-inch pieces
02 -
½ cup raisins
→ Custard Mixture
03 -
2 cups whole milk
04 -
¼ cup unsalted butter
05 -
½ cup granulated sugar
06 -
2 large eggs, lightly beaten
07 -
1 tbsp vanilla extract
08 -
½ tsp ground nutmeg
→ Vanilla Caramel Sauce
09 -
½ cup unsalted butter
10 -
½ cup white granulated sugar
11 -
½ cup packed brown sugar
12 -
½ cup heavy cream
13 -
1 tbsp vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (175°C) and grease a 1.5-quart baking dish with butter. Place bread cubes and raisins in a large mixing bowl.
02 -
In a saucepan, heat milk and ¼ cup butter over medium heat until butter is melted. Pour over bread mixture and let sit for 10 minutes to soak.
03 -
Add sugar, beaten eggs, vanilla extract, and nutmeg to the soaked bread. Stir gently until well incorporated.
04 -
Transfer the mixture into the prepared baking dish and bake for 40 to 50 minutes, until the top is golden brown and the center is set.
05 -
While baking, melt ½ cup butter in a saucepan over medium heat. Add white and brown sugar; stir continuously until smooth and bubbling, about 5 to 8 minutes. Slowly stir in heavy cream and cook until slightly thickened. Remove from heat and stir in vanilla extract.
06 -
Serve the bread pudding warm, generously topped with the vanilla caramel sauce.
# Notes:
01 -
Substitute raisins with dried cranberries or chopped dates for variation. Using brioche or challah bread enhances richness.