Bread pudding is a cherished dish that has been passed down through generations in my family. It's a humble dessert, born out of the necessity to use up stale bread, but it transforms into something magical with the right touch. This recipe is a nod to my grandmother, Nana, who would make this on chilly Midwestern evenings. The bread pudding comes out golden and moist, with a comforting vanilla sauce that wraps you in warmth. It's a taste of nostalgia, perfect for those who want to experience a slice of traditional Midwestern cooking.

This old-fashioned bread pudding pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a complete nostalgic meal, serve it after a hearty dish like pot roast with potatoes and carrots. A cup of hot coffee or tea also complements the dessert, enhancing the cozy, comforting experience.

Servings: 8 servings

6 cups of day-old bread, cubed
2 cups of whole milk
1/2 cup of granulated sugar
1/4 cup of unsalted butter, melted
3 large eggs
1 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 teaspoon of salt
1/2 cup of raisins (optional)
For the vanilla sauce:
1/2 cup of granulated sugar
1/2 cup of heavy cream
1/4 cup of unsalted butter
1 teaspoon of vanilla extract

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

In a large bowl, combine the cubed bread and milk. Let it sit for about 10 minutes, allowing the bread to soak up the milk.

In another bowl, whisk together the sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt.

Pour the egg mixture over the soaked bread and gently fold until well combined. If using, stir in the raisins.

Pour the mixture into the prepared baking dish and spread it evenly.

Bake in the preheated oven for 45 to 50 minutes, or until the top is golden and the pudding is set.

While the pudding is baking, prepare the vanilla sauce. In a small saucepan over medium heat, combine the sugar, heavy cream, and butter. Stir until the sugar is dissolved and the mixture is smooth.

Remove from heat and stir in the vanilla extract.

Once the bread pudding is done, let it cool slightly before serving. Drizzle the warm vanilla sauce over each serving.

For a richer flavor, try using brioche or challah bread instead of regular white bread. You can also add a handful of chopped nuts, such as pecans or walnuts, for some added texture. If you prefer a fruity twist, consider adding some chopped apples or pears along with the raisins. For a boozy kick, soak the raisins in a bit of rum or bourbon before adding them to the pudding.

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