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Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

There’s something profoundly comforting about a classic dessert that has stood the test of time. Grandma’s old-fashioned bread pudding, with its warm, custardy texture and delightful aroma, evokes fond memories of family gatherings and simpler times. Coupled with a luscious vanilla sauce, this traditional dish not only satisfies the sweet tooth but also brings a sense of nostalgia for many. Let’s delve into the art of preparing this quintessential British delicacy.

A Brief History of Bread Pudding

Bread pudding has humble origins, dating back to the 13th century when it was created as a way to utilise leftover bread. During a time when waste was frowned upon, this innovative dessert provided an economical solution for using stale bread. Over the years, various cultures have adapted the recipe to include local ingredients, but the fundamental concept remains the same: turning humble scraps into a comforting, delicious treat.

Ingredients

To create Grandma’s old-fashioned bread pudding, you’ll need the following ingredients:

For the Bread Pudding:

• 6 slices of stale white bread (preferably a farmhouse loaf)
• 4 large eggs
• 200ml whole milk
• 150ml double cream
• 100g caster sugar
• 1 teaspoon vanilla extract
• 100g raisins or sultanas (optional)
• 1 tablespoon ground cinnamon
• A pinch of salt
• 50g unsalted butter (for greasing)

For the Vanilla Sauce:

• 300ml whole milk
• 100ml double cream
• 2 large egg yolks
• 50g caster sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornflour (optional, for thickening)

Preparation

Step 1: Prepare the Bread

Begin by preheating your oven to 180°C (350°F). Cut the stale bread into cubes, roughly 2.5cm in size. If desired, you can lightly toast the bread cubes to enhance their flavour and texture. Place them in a large mixing bowl and, if using, add the raisins or sultanas, sprinkling over the ground cinnamon and a pinch of salt.

Step 2: Make the Custard Mixture

In another bowl, whisk together the eggs, sugar, milk, double cream, and vanilla extract until smooth. Pour this mixture over the bread cubes, ensuring they are adequately soaked. Allow it to sit for 15-30 minutes, giving the bread enough time to absorb the custard.

Step 3: Bake the Pudding

Grease a baking dish with butter and pour in the soaked bread mixture, pressing down gently to ensure even distribution. Bake in the preheated oven for 30-40 minutes or until the top is golden brown and a skewer inserted into the centre comes out clean.

Vanilla Sauce

While the pudding is baking, prepare the vanilla sauce. In a saucepan over low heat, combine the milk and double cream. In a separate bowl, whisk together the egg yolks and sugar until pale and fluffy. Once the milk mixture is warm (but not boiling), gradually pour it into the egg mixture while whisking continuously to prevent curdling.

Return the combined mixture to the saucepan and cook gently, stirring constantly until it thickens slightly. It should coat the back of a spoon. If you prefer a thicker sauce, mix the cornflour with a little cold milk to create a slurry and add it to the sauce, simmering until thickened. Finally, stir in the vanilla extract.

Serving Suggestions

Once your bread pudding is baked to perfection, remove it from the oven and allow it to cool slightly before serving. This delectable dessert can be enjoyed warm or at room temperature. Ladle over the rich vanilla sauce for an indulgent touch, and perhaps garnish with a sprig of mint or some freshly grated nutmeg for presentation.

Conclusion

Grandma’s old-fashioned bread pudding with vanilla sauce is more than just a dessert; it is a warm embrace of tradition and comfort. Each mouthful transports you back to the kitchen where love and time combine to create something special. So, gather your ingredients, whip up this nostalgic treat, and share it with your loved ones – it is sure to become a cherished recipe in your family for generations to come.