Ingredients
For the Bread Pudding:
2 cups whole milk
1 cup heavy cream
6 cups stale bread, cut into cubes (white bread, brioche, or challah are ideal)
3 large eggs
1 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup raisins or currants (optional)
For the Creamy Vanilla Sauce:
1/2 cup granulated sugar
1 cup heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
Instructions
- Prepare the Bread Pudding:
Preheat your oven to 350°F (175°C).
Place the bread cubes in a large bowl. In a separate bowl, combine the milk and cream. Pour this mixture over the bread cubes, stirring gently to ensure all the bread is soaked. Let the mixture sit for about 10 minutes.
In another bowl, whisk together the eggs, granulated sugar, brown sugar, cinnamon, nutmeg, and vanilla extract. Stir this mixture into the soaked bread until well combined. If desired, fold in the raisins or currants.
Pour the bread mixture into a greased 9×13-inch baking dish. Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
- Make the Creamy Vanilla Sauce:
In a saucepan, combine the heavy cream, sugar, and cornstarch. Cook over medium heat, whisking constantly until the mixture thickens and reaches a gentle boil.
Remove from heat and stir in the vanilla extract. Let the sauce cool slightly before serving.
Enjoy.