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Old Fashioned Bread Pudding with Vanilla Sauce

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Ingredients
  

  • For the Bread Pudding:
  • 6 cups cubed day-old bread white or brioche
  • 4 large eggs
  • 2 cups milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ cup raisins or currants optional
  • 2 tbsp unsalted butter melted
  • For the Vanilla Sauce:
  • 1 cup powdered sugar
  • ½ cup unsalted butter softened
  • 1 tsp vanilla extract
  • 2-4 tbsp milk adjust for desired consistency

Instructions
 

  • Prepare the Bread Pudding:
  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  • In a large mixing bowl, add the cubed bread and drizzle with the melted butter, tossing to coat evenly.
  • In a separate bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and raisins (if using).
  • Pour the egg mixture over the bread cubes in the baking dish. Press down gently to ensure all bread pieces are soaked. Let it sit for 10-15 minutes to allow the bread to absorb the liquid.
  • Tip: Letting the bread sit in the custard mixture helps to achieve a soft, custardy texture.
  • Bake the Bread Pudding:
  • Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Prepare the Vanilla Sauce:
  • In a mixing bowl, beat together the softened butter and powdered sugar until smooth.
  • Stir in the vanilla extract, and gradually add milk, one tablespoon at a time, until you reach a pourable sauce consistency.
  • Tip: Adjust the milk quantity based on how thick or thin you’d like the sauce.
  • Serve:
  • Once baked, remove the bread pudding from the oven and let it cool for a few minutes.
  • Serve warm, drizzled generously with vanilla sauce.
  • Tip: Garnish with a sprinkle of cinnamon or a few fresh berries for added visual appeal.