Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce! - loversrecipes (2024)
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ByElina
Most Helpful Reviews From Allrecipes.com
Wanted to let you know that if you have leftover hamburger, hotdog buns or rolls for sub sandwiches, you can split them and toast on a tray in the oven and use up that extra bread in making this bread pudding. Works just as well and a good way to use up bread before you have to feed it to the birds or toss it. 1/2 of a burger, hotdog or sub roll will equasl one slice of farmhouse-style bread.
This is so good! I just used reg white bread & altho I added 4 extra slices, I don’t think it was enough because the pudding was a little too mushy for my taste. My fault tho, not the recipe’s. If I use reg bread again, I think I would use at least 6 extras, possibly even more. The vanilla sauce is totally different than other vanilla sauce I’ve had/made before. It’s thicker, like a thinned out pudding, so it kind of spreads over the bread pudding, instead of soaking down into the bread. It threw me at first but I really liked it! 1 more note, I put mine into a 3 qt dish because that’s what I had availble. It baked perfectly in that size, puffing up over the top, but not spilling over & I didn’t have to cover it at all, it was perfectly golden. Of course, it deflated while cooling(normal). I’m not sure mine would’ve fit into a 2 qt dish, as called for in the recipe.
This was tasty. Although, it is really sweet! I didn’t have farm house bread, but the recipe said to use a “hearty” style bread, so I used bread from a homemade loaf I made the other day. I only had a small 1.5 oz box of raisins, and just used that. I don’t care for raisins that much anyway. After 1 hour of baking I noticed the bread had risen to the top and the sauce was on the bottom. I stirred it lightly and then put it back in the oven for 10 minutes, and it thickened up fine. The bread pudding was very sweet, like I had said, so I do wish I would have cut back the sugar some. The sauce did have a nice brown sugar and vanilla taste. However, it is also really sweet and does thicken up almost immediately after it cools just slightly. It might have to be thinned out a little, with some milk or cream, especially if using it the next day.
This is the best Bread Pudding I have ever made! Everyone raved. I used a 1 lb loaf of Italian Bread and increased the servings to 12 (backed the white sugar down to 1 3/4 cups) and left the vanilla sauce at 8 servings. Absolutely perfect in every way. Thank you..
This is excellent! Even my super picky husband loved it. Used toasted, cubed french bread and substituted finely chopped green apples for raisins (didn’t have any) I added more cinnamon than called for to the bread pudding and the sauce (we love our cinnamon). This was just excellent.
Excellent! The only thing I did different was I heated the milk because I wanted to make sure the sugar was fully dissolved. The family loved the bread pudding with the vanilla sauce on top. Thank you for a nice recipe.
• 4 cups (8 slices) cubed white bread • 1/2 cup raisins • 2 cups milk • 1/4 cup butter • 1/2 cup sugar • 2 eggs, slightly beaten • 1 tablespoon vanilla • 1/2 teaspoon ground nutmeg
Sauce Ingredients:
• 1/2 cup butter • 1/2 cup sugar • 1/2 cup firmly packed brown sugar • 1/2 cup heavy whipping cream • 1 tablespoon vanilla
Directionsfor Pudding :
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.
Directions for Sauce:
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.
There are two main reasons why bread pudding bakes up mushy. One is that is has not baked long enough for the custard to . The other reason is that the bread was too fresh and did not soak up much custard, so the pudding is more liquidy than it should be.
Stale bread holds its shape more easily when soaking up the custard mixture. Fresh bread tends to fall apart and turn to mush. If you don't have stale bread, you can heat cubed fresh bread in the oven to dry it out a bit.
When it's time to bake your bread pudding, your oven should be set no higher than 350 degrees. If your oven is too hot, the custard could break and start to curdle. According to Pam, an overbaked bread pudding is one of the most common mistakes anyone can make.
The bread pudding will keep for up to 5 days stored tightly covered in the refrigerator. The bread pudding will keep for up to 3 months covered tightly and stored in the freezer.
Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.
One major problem that you may have come across is bread pudding that is just too wet. A good bread pudding needs to be moist -- it is made from custard, after all -- but it should not be anywhere close to runny.
Can bread pudding sit out overnight? Do not let your bread pudding sit out at room temperature for more than 2 hours after it has been baked. You should make sure you eat it within 4 days.
Made with basic pantry ingredients and some day-old bread (try a rich egg bread or a moist white loaf), this easy recipe can be served for breakfast or dessert with milk poured over top or a scoop of vanilla ice cream.
It is usual for bread pudding to somewhat collapse when it goes from the oven to the room temperature air, but you surely don't want to further contribute to it becoming flat. Therefore, don't dish it out too quickly.
Bread pudding custard is best at a ratio of about 1 egg per 1 cup of liquid. Whatever the liquid is (see below for a note about that in the flavoring section), use one egg for every cup. This will give you a custard that is not too eggy.
It could be a bad quality pudding mix, improperly stored pudding mix, or a wrong ratio of mix to milk. In the case of badly dissolving powders, you want to be more careful. You should use the proper amount of liquid - start out with around 1.5 times more liquid than powder by volume, and make a slurry.
So go for a handheld immersion blender or an electric whisk to smooth out the pudding. Strain:Use a fine-mesh sieve to strain out the undesired lumps for a silky and creamy end result. This should take you a total of 5 to 10 minutes, depending on the quantity you've cooked.
Masterclass recommends covering your bread pudding with aluminum foil to protect the top from burning and removing it about 15 minutes before the end of the baking time so that the top can become appropriately crispy.
While freezing can extend the shelf life of the dessert, it is best to consume it within a reasonable time frame. Over time, even when properly frozen, the quality of the bread pudding can gradually deteriorate. It is recommended to consume the dessert within three to six months for the best taste and texture.
How do you fix dry bread pudding? If you somehow overcook it and it becomes dry or you're reheating your bread pudding, you can fix it by adding a bread pudding sauce or cream on top. In fact, nothing works better than ice cream to bring it back to life.
If your pudding is too thin, you may thicken it by adding cornstarch. To properly thicken instant pudding with almond milk, but you don't want to use cornstarch, you need to add a quarter cup more of the powdered pudding mix than in the original recipe.
It is pretty simple to salvage an undercooked bread and create a decent loaf. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread.
After you have steamed and cooled your pudding, replace the foil with a freshly buttered piece to keep it moist and store in a cool, dark place, or the fridge, until you are ready to reheat it on Christmas day.
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