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Ingredients:
For the bread pudding:
– 6 cups day-old bread, cubed (French or challah works best)
– 2 cups whole milk
– 1 cup heavy cream
– 1 cup granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg
– 1/2 cup raisins (optional)
For the vanilla sauce:
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
Directions:
1. Prepare the bread pudding:** Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Place the cubed bread evenly in the dish.
2. In a large bowl, whisk together milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and nutmeg. Pour the mixture over the bread, pressing lightly to ensure the bread soaks up the liquid. Sprinkle raisins on top if desired.
3. Bake for 40-45 minutes, or until the top is golden brown and the pudding is set.
4. Make the vanilla sauce:** In a saucepan, combine sugar, butter, and heavy cream over medium heat. Stir constantly until the mixture comes to a boil. Cook for 2-3 minutes, then remove from heat and stir in vanilla extract.
5. Serve the bread pudding warm with a generous drizzle of vanilla sauce.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 320 kcal | Servings: 8 servings
