INSTRUCTIONS:
Preparing the Bread Pudding
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Prepare the Bread:
- Place the cubed bread in the prepared baking dish. If using, sprinkle the raisins evenly over the bread cubes.
- Make the Custard:
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until well combined.
- Combine Bread and Custard:
- Pour the custard mixture over the bread cubes, ensuring all the bread is soaked. Gently press down on the bread to help it absorb the custard.
- Bake the Pudding:
- Drizzle the melted butter over the top of the bread pudding.
- Bake in the preheated oven for 45-50 minutes, or until the pudding is set and the top is golden brown. A knife inserted into the center should come out clean.
Preparing the Vanilla Sauce
- Make the Sauce:
- In a medium saucepan, combine the granulated sugar, brown sugar, and butter. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth.
- Gradually add the heavy cream, continuing to stir until the sauce thickens slightly, about 5-7 minutes.
- Remove from heat and stir in the vanilla extract and a pinch of salt.
Serving
- Serve the Bread Pudding:
- Allow the bread pudding to cool slightly before serving.
- Cut the bread pudding into squares and drizzle generously with the warm vanilla sauce.
- Garnish:
- For an extra touch, garnish with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips for Success
- Stale Bread Works Best: Using day-old or slightly stale bread helps it absorb the custard better without becoming mushy.
- Raisin Placement: If using raisins, ensure they are evenly distributed to avoid clumping.
- Sauce Consistency: Cook the vanilla sauce until it thickens slightly but is still pourable for the best texture.
ENJOY IT ❤️
