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Bread Pudding with Vanilla Sauce
Ingredients
For the Bread Pudding
6 cups day-old French bread or brioche, cubed
2 cups whole milk
1 cup heavy cream
4 large eggs
¾ cup granulated sugar
¼ cup brown sugar
2 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
¼ cup melted butter
½ cup raisins (optional)
For the Vanilla Sauce
½ cup unsalted butter
½ cup heavy cream
½ cup granulated sugar
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
Place the bread cubes in the prepared baking dish.
In a large bowl, whisk together the milk, heavy cream, eggs, both sugars, vanilla, cinnamon, nutmeg, salt, and melted butter.
Pour the mixture evenly over the bread. Let it sit for 15 minutes so the bread absorbs the custard.
Sprinkle raisins over the top if using.
Bake for 40–45 minutes, or until the center is set and the top is golden brown.
Vanilla Sauce
In a small saucepan, melt the butter over medium heat.
Stir in the sugar, heavy cream, and a pinch of salt.
Simmer for 3–5 minutes, stirring constantly.
Remove from the heat and stir in the vanilla extract.
To Serve
Serve the bread pudding warm with a scoop of vanilla ice cream and drizzle generously with the warm vanilla sauce or caramel sauce, just like the image.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
