Description
Grandma’s Old Fashioned Bread Pudding is a warm, comforting dessert featuring soft white bread soaked in a rich, buttery custard with raisins and a hint of nutmeg, baked until golden brown. Finished with a luscious homemade caramel sauce, this classic treat is perfect for family gatherings or cozy evenings.
Ingredients
Bread Pudding
- 480 g cubed white bread (approximately 8 slices, cut into 1-inch pieces)
- 2 large eggs (lightly beaten)
- 480 ml milk
- 40 g raisins
- 60 g butter (softened)
- 50 g granulated sugar
- 1 tsp ground nutmeg
- 15 ml vanilla extract
Caramel Sauce
- 50 g brown sugar (firmly packed)
- 50 g granulated sugar
- 60 ml heavy whipping cream
- Butter (equal parts with sugars, approx. 60 g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the pudding.
- Combine Bread and Raisins: In a large bowl, mix together the cubed white bread and raisins, distributing the raisins evenly.
- Heat Milk and Butter: In a saucepan, gently heat the milk and softened butter together over medium heat until the butter has fully melted. Do not boil.
- Soak Bread Cubes: Pour the warm milk and butter mixture over the bread and raisins, allowing the bread to soak for about 10 minutes until softened.
- Mix in Flavorings: Add the granulated sugar, beaten eggs, vanilla extract, and ground nutmeg to the soaked bread mixture. Stir thoroughly to combine the ingredients evenly.
- Transfer to Baking Dish: Grease a casserole dish that holds at least 1 ½ quarts and pour the bread mixture into it, spreading it out evenly.
- Bake: Place the dish into the preheated oven and bake for 40 to 50 minutes until the top is golden brown and the center is firm. Check doneness by inserting a knife; it should come out clean.
- Prepare Caramel Sauce: While the pudding bakes, combine equal parts butter and sugars (approx. 60 g butter, 50 g brown sugar, 50 g granulated sugar) in a saucepan. Stir continuously over medium heat until the sauce thickens and boils, about 5 to 8 minutes.
- Add Cream and Finish Sauce: Remove the caramel sauce from heat and carefully stir in the heavy whipping cream to create a smooth, rich caramel sauce.
- Serve: Once the pudding is baked and slightly cooled, drizzle the warm caramel sauce over individual servings and enjoy.
Notes
- Use slightly stale bread for better absorption of the custard.
- Ensure not to overbake the pudding to keep it moist.
- Raisins can be substituted with other dried fruits or omitted entirely for preference.
- Caramel sauce can be made ahead and warmed before serving.
- For a richer pudding, whole milk is recommended.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
