Ingredients:
For the Bread Pudding:
- 6 cups cubed day-old bread (French or Italian)
- 4 cups whole milk
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 2 tablespoons unsalted butter, melted
For the Vanilla Sauce:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Place the cubed bread in the prepared baking dish. If using, sprinkle the raisins evenly over the bread.
- In a large bowl, whisk together the milk, granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
- Pour the milk mixture over the bread cubes, pressing down gently to ensure all the bread is soaked. Let it sit for 10-15 minutes to absorb the liquid.
- Drizzle the melted butter over the top of the bread mixture.
- Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
- While the bread pudding is baking, prepare the vanilla sauce. In a medium saucepan, combine the heavy cream, granulated sugar, unsalted butter, and a pinch of salt. Cook over medium heat, stirring constantly until the mixture begins to simmer.
- In a small bowl, whisk the flour with a few tablespoons of the hot cream mixture until smooth. Gradually whisk this mixture back into the saucepan. Continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Remove from heat and stir in the vanilla extract.
- Serve the warm bread pudding drizzled with the vanilla sauce.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 350 kcal per serving | Servings: 8 servings