Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Recipe

Notes

This bread pudding is a great way to use up leftover bread, and it can easily be adapted to suit your tastes. If you prefer, you can substitute the raisins with other dried fruits like cranberries, currants, or chopped dried apricots. For a nutty variation, consider adding chopped walnuts or pecans. If you’re feeling adventurous, a splash of bourbon or brandy can be added to the vanilla sauce for an extra layer of flavor.

Make-Ahead Tips

• The bread pudding can be assembled the night before and stored in the refrigerator. When ready to bake, allow it to come to room temperature for 20-30 minutes before placing it in the oven. This will ensure it bakes evenly.
• The vanilla sauce can also be made in advance. Store it in the refrigerator for up to 3 days, and reheat gently on the stove or in the microwave before serving.

Storage and Reheating

• Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place individual portions in the microwave for 30-60 seconds, or reheat the entire dish in a 350°F (175°C) oven for 15-20 minutes until warmed through.