Ingredients
For the Bread Pudding:
- 4 cups cubed, 1-inch-thick day-old bread
- 2 3/4 cups milk
- 2 large eggs
- 1/2 cup granulated sugar
- 3 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup melted butter
- 1/3 cup raisins (optional)
For the Vanilla Sauce:
- 1/2 cup whole milk
- 1/2 cup butter
- 2 tablespoons vanilla extract
- 1/2 cup brown sugar
Directions
To Make the Bread Pudding:
- Prepare the Bread: Place cubed bread in a large mixing bowl.
- Combine Wet Ingredients: In a separate bowl, whisk together milk, eggs, sugar, vanilla, cinnamon, nutmeg, and melted butter until well combined.
- Soak the Bread: Pour the milk mixture over the bread cubes and mix gently until the bread is fully saturated. Let it sit for 10-15 minutes to absorb.
- Add Raisins (Optional): If using, fold raisins into the mixture.
- Bake: Preheat the oven to 350°F (175°C). Grease a baking dish and pour in the bread mixture. Bake for 40-50 minutes, or until the pudding is golden and set in the center.
To Make the Vanilla Sauce:
- Melt Butter: In a small saucepan over medium heat, melt the butter.
- Combine Ingredients: Add milk, brown sugar, and vanilla extract to the melted butter. Stir until the sugar dissolves and the sauce thickens slightly.
- Serve: Drizzle the warm sauce over the bread pudding before serving.
Tips and Variations
Tips for Success:
- Use sturdy bread like French or brioche for the best texture.
- Make sure the bread is at least one day old to absorb the custard mixture better.
- Adjust sweetness to taste by increasing or reducing the sugar slightly.
Variations:
- Add fruit like chopped apples, pears, or dried cranberries for extra flavor.
- Include chopped nuts, such as pecans or walnuts, for added crunch.
- Substitute milk with half-and-half or cream for a richer pudding.
- Add a splash of rum or bourbon to the vanilla sauce for a boozy twist.
This classic bread pudding with vanilla sauce is a versatile and comforting dessert, perfect for cozy evenings or special occasions!