Grandma’s Old-Fashioned Bread Pudding: Warm Vanilla Comfort in Every Bite

Grandma’s Old-Fashioned Bread Pudding: Warm Vanilla Comfort in Every Bite

Imagine sinking your spoon into a warm, comforting hug of vanilla-scented bread pudding. The creamy custard, studded with tender bread cubes, melts in your mouth, leaving a trail of sweet happiness. This isn’t just dessert; it’s a journey back in time, a taste of Grandma’s love.

This recipe, Grandma’s Old-Fashioned Bread Pudding, is more than just a dish; it’s a tradition, a memory, and a delicious way to warm your heart on a chilly evening. It’s the kind of dessert that makes you sigh with contentment, a perfect ending to any meal.

This Grandma’s Old-Fashioned Bread Pudding is incredibly easy to make. Its rich, comforting flavor will impress your guests. The beautiful golden-brown crust is sure to capture eyes, and its versatility allows for simple or elegant presentation. It is surprisingly adaptable to different tastes and occasions.

Ingredients for Grandma’s Old-Fashioned Bread Pudding: Warm Vanilla Comfort in Every Bite

Here’s what you’ll need to make this delicious dish:

Stale Bread Cubes Day-old bread, cubed, provides the perfect texture for absorbing the custard. Choose your favorite type of bread, but avoid overly soft or dense varieties.

Milk Whole milk adds richness and creaminess to the custard. You can substitute with almond milk or oat milk for a dairy-free version.

Eggs Eggs bind the custard and add richness, creating a smooth, creamy texture. Make sure they are at room temperature for optimal blending.

Sugar Granulated sugar sweetens the pudding, balancing the vanilla and bread flavors. Adjust the amount to your preferred level of sweetness.

Alcohol-free vanilla extract Pure Alcohol-free vanilla extract is crucial for that classic bread pudding flavor. A high-quality extract will elevate the taste considerably.

Ground Cinnamon A touch of cinnamon adds warmth and depth to the flavor profile, complementing the vanilla beautifully. A pinch of nutmeg works well too.

Agar-Agar Powder This plant-based gelling agent will help the custard set beautifully. Follow the package directions for the correct amount.

Raisins (Optional) Adding raisins offers a burst of fruity sweetness and texture. Feel free to omit if not preferred.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Grandma’s Old-Fashioned Bread Pudding: Warm Vanilla Comfort in Every Bite

Follow these simple steps to prepare this delicious dish:

Step 1: Preparing the Bread

Preheat your oven to 350°F (175°C). Cube your day-old bread into approximately 1-inch pieces. If the bread is very fresh, you might want to let it sit out for a couple of hours to dry slightly. This prevents a soggy pudding.

Step 2: Making the Custard

In a large bowl, whisk together the milk, eggs, sugar, Alcohol-free vanilla extract, cinnamon, and agar-agar powder until smooth. Make sure there are no lumps of agar-agar remaining.

Step 3: Combining Ingredients

Gently fold the bread cubes into the custard mixture, ensuring they are evenly coated. If using raisins, add them now. Let the mixture sit for about 15 minutes to allow the bread to absorb some of the custard.

Step 4: Baking the Pudding

Pour the bread pudding mixture into a greased 9×13 inch baking dish. Bake for 45-50 minutes, or until the pudding is set and golden brown on top. A toothpick inserted into the center should come out clean.

Step 5: Cooling and Serving

Let the bread pudding cool slightly before serving. This allows it to set completely and makes it easier to slice. Serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

Step 6: Enjoy!

This Grandma’s Old-Fashioned Bread Pudding is best served warm. Enjoy the comforting taste and the memories it evokes!

Recipe Card for Grandma’s Old-Fashioned Bread Pudding

Yields: 8-10 servings

Prep time: 20 minutes

Cook time: 45-50 minutes

Ingredients:

4 cups cubed day-old bread

4 cups whole milk (or plant-based alternative)

4 large eggs, at room temperature

1 cup granulated sugar

2 teaspoons pure Alcohol-free vanilla extract

1 teaspoon ground cinnamon

2 teaspoons agar-agar powder

1/2 cup raisins (optional)

Instructions:

1 Preheat oven to 350°F (175°C). Cube bread into 1-inch pieces.

2 Whisk together milk, eggs, sugar, vanilla, cinnamon, and agar-agar powder until smooth.

3 Gently fold in bread cubes and raisins (if using). Let sit 15 minutes.

4 Pour into a greased 9×13 inch baking dish. Bake 45-50 minutes, or until set.

5 Cool slightly before serving. Serve warm, optionally with whipped cream or ice cream.

Tips and Variations for Grandma’s Old-Fashioned Bread Pudding

For a richer flavor, use brioche or challah bread. You can also experiment with different spices like nutmeg or cardamom. Adding a layer of fruit preserves or a sprinkle of chopped nuts before baking provides extra deliciousness. Feel free to customize this recipe to your liking, making it your own family tradition. Remember, the best bread pudding is the one that brings you joy!

Perfecting the Cooking Process

First, soak the bread cubes in the custard mixture for at least 30 minutes to ensure they absorb the liquid evenly. Then, bake in a preheated oven until golden brown and set, checking frequently to avoid over-baking. Let it cool slightly before serving warm.

Add Your Touch

Feel free to experiment! Add raisins, chopped apples, or berries for extra sweetness and texture. A sprinkle of cinnamon or nutmeg adds warmth, while a touch of Alcohol-free vanilla extract enhances the custard’s flavor. You can also use different types of bread.

Storing & Reheating

Store leftover Grandma’s Old-Fashioned Bread Pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, avoiding over-heating which can dry it out.

Prepare the custard mixture ahead of time; it’s even better if the flavors meld overnight.

Don’t over-bake the bread pudding. It’s done when a knife inserted into the center comes out clean.

Using stale bread creates a superior texture—it absorbs the custard beautifully without getting soggy.

My grandmother’s recipe was a family favorite, always the star of our holiday gatherings. The warm vanilla scent filled our home with cozy memories.

Grandma’s Old-Fashioned Bread Pudding: Warm Vanilla Comfort in Every Bite

The Recipe

: Grandma’s Old-Fashioned Bread Pudding

This recipe is a celebration of simplicity, a testament to the magic of familiar flavors, and a warm hug in a bowl. It’s the kind of recipe that whispers stories of Sunday afternoons spent in Grandma’s kitchen, the air thick with the scent of vanilla and baking bread. It’s a timeless classic, easy to make, and sure to become a beloved staple in your own kitchen. Get ready to experience the comforting embrace of Grandma’s Old-Fashioned Bread Pudding: Warm Vanilla Comfort in Every Bite.

Ingredients

:

For the bread pudding:

Six cups cubed day-old bread (challah, brioche, or a similar bread works well)

One cup milk (dairy or non-dairy)

One cup heavy cream (dairy or plant based heavy cream)

Four large eggs

One cup granulated sugar

Two teaspoons Alcohol-free vanilla extract

Half teaspoon ground nutmeg

Quarter teaspoon ground cinnamon

Pinch of salt

For the optional topping (totally up to you!):

Quarter cup brown sugar

Two tablespoons chopped pecans or walnuts (optional)

Instructions

:

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.

In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, Alcohol-free vanilla extract, nutmeg, cinnamon, and salt until well combined and smooth.

Gently add the cubed bread to the custard mixture, ensuring that all pieces are well coated. Let it sit for at least 30 minutes, or even better, refrigerate it overnight to allow the bread to fully absorb the liquid. This step is key for a perfectly textured bread pudding!

Pour the bread pudding mixture into the prepared baking dish.

If you are using a topping, sprinkle the brown sugar and chopped nuts evenly over the top.

Bake for 45-60 minutes, or until the bread pudding is set, golden brown, and a knife inserted into the center comes out clean. Keep an eye on it during the last 15 minutes to prevent burning.

Let the bread pudding cool slightly before serving. Enjoy warm, possibly with a scoop of vanilla ice cream or whipped cream (optional, of course!).

Tips for Bread Pudding Perfection

:

This recipe is incredibly forgiving, but a few tips can elevate it to the next level. Don’t be afraid to experiment!

Use day-old bread: This is crucial! Stale bread absorbs the custard better than fresh bread, preventing a soggy pudding.

Don’t overbake: Check for doneness frequently. Overbaking will lead to dryness. A knife inserted in the center should come out clean.

Get creative with add-ins: Try adding dried cranberries, chopped apples, or chocolate chips for a unique twist.

Frequently Asked Questions (FAQ)

Q: Can I use different types of bread?

A: Absolutely! Challah, brioche, or even a sturdy white bread work well. Just make sure it’s slightly stale.

Q: Can I make this ahead of time?

A: Yes, you can assemble the bread pudding up to a day in advance and refrigerate it before baking.

Q: What if I don’t have heavy cream?

A: You can use all milk or a combination of milk and half-and-half. The texture might be slightly different, but it will still be delicious.

Q: Can I freeze this bread pudding?

A: Yes, you can freeze it before or after baking. Thaw overnight in the refrigerator and reheat gently.

Grandma’s Old-Fashioned Bread Pudding: Warm Vanilla Comfort in Every Bite – a recipe passed down through generations, a comforting classic, and a perfect example of how simple ingredients can create something truly special. Enjoy the warm, vanilla-scented memories!

Conclusion for Grandma’s Old-Fashioned Bread Pudding: Warm Vanilla Comfort in Every Bite

Grandma’s Old-Fashioned Bread Pudding is more than just a recipe; it’s a journey back to simpler times, filled with the warm aroma of vanilla and the comforting taste of sweet bread. This simple yet elegant dessert requires minimal ingredients but delivers maximum flavor and nostalgic charm. The beauty lies in its adaptability; you can adjust the sweetness and bread type to perfectly suit your preferences. So, gather your ingredients, embrace the simplicity, and get ready to bake up a batch of delicious memories. Enjoy every warm, vanilla-infused bite!

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FAQs

Can I make this Grandma’s Old-Fashioned Bread Pudding ahead of time?

Absolutely! In fact, making this bread pudding a day ahead enhances the flavors. The bread soaks up the custard beautifully overnight, resulting in a richer, more decadent dessert. Simply prepare the pudding as directed, cover it tightly with plastic wrap, and refrigerate. When ready to serve, bake according to the recipe instructions, adding a few extra minutes to the baking time if needed to ensure it’s heated through. You’ll be rewarded with a pudding that’s even more delicious than freshly baked!

What type of bread is best for Grandma’s Old-Fashioned Bread Pudding?

While you can experiment with various breads, a slightly stale loaf works best. Fresh bread can make your pudding too soggy. Day-old bread, challah, or even brioche will soak up the custard beautifully. Avoid overly dense breads, as they might not absorb the custard effectively. The slightly firm texture of day-old bread helps create the perfect balance of creamy custard and tender bread.

Is it possible to adjust the sweetness in Grandma’s Old-Fashioned Bread Pudding?

Of course! Taste is subjective and what’s sweet for one person may be cloying to another. If you prefer a less sweet pudding, you can easily reduce the amount of sugar called for in the recipe. Start by reducing the sugar by a tablespoon or two, tasting and adjusting as needed. Similarly, you could balance the sweetness with a touch of Alcohol-free vanilla extract, enhancing the vanilla notes and subtly reducing the perception of sweetness. Remember, it’s your pudding – customize it to your liking!

Can I make Grandma’s Old-Fashioned Bread Pudding without oven?

While the oven method yields the best results for a perfectly baked Grandma’s Old-Fashioned Bread Pudding, a stovetop version is possible. You’ll need a heavy-bottomed saucepan and will cook the pudding over low heat, stirring constantly to prevent burning, until it’s thickened and heated through. This method will result in a softer, less baked texture. However, keep in mind that oven baking is best to achieve that warm, comforting texture we all love in our Grandma’s Old-Fashioned Bread Pudding.