Ingredients
Bread Pudding
4 cups day-old bread, cubed (French, brioche, or challah)
2 cups milk
3 large eggs
¾ cup granulated sugar
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Vanilla Sauce
½ cup unsalted butter
½ cup brown sugar, packed
¼ cup heavy cream or milk
1 teaspoon vanilla extract
Preparation
Step 1: Prepare the Oven and Dish
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish and set aside.
Step 2: Assemble the Bread Pudding
Place the cubed bread evenly into the prepared baking dish. In a bowl, whisk together milk, eggs, granulated sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Pour the mixture evenly over the bread, gently pressing the bread down to soak.
Step 3: Rest the Mixture
Let the bread soak for 10–15 minutes to absorb the custard fully.
Step 4: Bake
Bake uncovered for 40–45 minutes, or until the center is set and the top is lightly golden.
Step 5: Make the Vanilla Sauce
While the pudding bakes, melt butter in a saucepan over medium heat. Stir in brown sugar and cream. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
Variations
see continuation on next page
