Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce

Instructions

1. Prep and Preheat:
Preheat your oven to 350°F (175°C). Generously grease a 9×11-inch casserole dish with butter or non-stick cooking spray.

2. Combine Bread and Raisins:
Place the cubed bread and raisins in a large mixing bowl. Toss them together and set the bowl aside.

3. Warm the Milk Mixture:
In a medium saucepan over low-medium heat, combine the whole milk, evaporated milk, and granulated sugar. Heat, stirring occasionally, until the sugar is fully dissolved. Remove the pan from the heat and stir in ⅓ cup of butter until it has completely melted.

4. Soak the Bread:
Pour the warm milk mixture over the bread and raisins. Gently stir to ensure all the bread is coated. Let this mixture soak for 8-10 minutes, allowing the bread to fully absorb the liquid and become soft.

5. Make the Custard:
In a separate bowl, whisk the eggs. Then, whisk in the 3 tablespoons of condensed milk, vanilla extract, cinnamon, and nutmeg until the mixture is smooth and well-combined.

6. Combine and Transfer:
Pour the egg custard mixture over the soaked bread. Using a spatula, fold everything together gently until the bread is evenly coated. Transfer the entire mixture into your prepared casserole dish and spread it out evenly.

7. Top and Bake:
Dot the top of the pudding with the remaining 3 tablespoons of butter, cut into small pieces. Bake for 35-45 minutes, or until the top is golden brown and the center is set.

8. Prepare the Vanilla Sauce:
While the pudding bakes, make the sauce. In a clean saucepan, combine the heavy cream, ⅓ cup butter, confectioners’ sugar, and 2 tablespoons of condensed milk. Cook over low-medium heat, stirring constantly, for about 8 minutes until the sauce thickens slightly. Remove from heat and stir in the tablespoon of vanilla extract.

9. Serve and Enjoy:
Allow the pudding to cool for a few minutes before serving. Scoop into bowls and drizzle generously with the warm vanilla sauce. Serve immediately for the ultimate comfort food experience.