Warm your heart with memories while enjoying this old-fashioned bread pudding recipe served with our favorite sweet vanilla sauce for bread pudding. It’s a classic! Just like Granny made it, you’ll love this classic Old Fashioned Bread Pudding with Vanilla Sauce recipe! This warm and comforting recipe is best served any time of the year with your favorite brand of vanilla ice cream. Filled with the sweet flavors of vanilla, freshly ground nutmeg, plump raisins, and sugar, this recipe is the perfect way to end any meal.
ld fashioned bread pudding with vanilla sauce is an easy and simple homestead recipe to use up eggs, milk and stale bread. Comfort food at its best – breakfast, dessert, or snack! We found this recipe tucked inside my mom’s Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn’t happen, which can be the case here in central Virginia, we know it’ll be the featured dessert at Easter and anytime a comfort food is in order.
This classic bread pudding recipe is made from just a few simple ingredients and full of homemade flavor. Top it off with a vanilla butter sauce! If you buy all of your milk and eggs from the grocery, and especially if you buy those fluffy mass-produced loaves of what my dad always called “baker’s fog”, then you might not consider any of those three frugal.
Pudding Ingredients:
Sauce Ingredients:- Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
- Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
- Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
- To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated.
Video step by step:
Note: Breads to use – French, Broiche, Challah, Croissant, Italian, and/or Panettone. The bread can be fresh or stale and crusts can be left on or removed. You can also use day old scones.
