Ingredients: To make the Bread Pudding:
4 cups of bread cut into cubes that is a day old. French bread, challah, or brioche are good options.
2 cups of full-fat milk
1/2 cup of thick cream
1/2 cup of sugar
3 big eggs
1 teaspoon of vanilla flavoring
1/2 teaspoon of cinnamon powder
1/4 teaspoon of powdered nutmeg
1/4 cup of raisins (you can choose to add them or not).
2 tablespoons of butter without salt, melted
To make the Vanilla Sauce:
1/2 cup of butter without salt
1/2 cup of sugar
1/2 cup of brown sugar
1/2 cup of thick cream
2 teaspoons of vanilla extract
Directions:
Make the bread pudding.
Heat your oven to 350°F (175°C) and grease a baking dish that is 8×8 inches or similar in size.
Put the diced bread into the dish that has been prepared. If you are using raisins, spread them evenly on top of the pieces of bread.
In a bowl, mix the milk, cream, sugar, eggs, vanilla, cinnamon, and nutmeg until well blended.
Pour the milk mixture evenly over the bread cubes to soak them. Gently press the bread so it can soak up the liquid.
Pour the melted butter on top of the bread mixture.
Allow the bread to rest for 10-15 minutes so it can soak up all the custard.
Bake for 45-50 minutes until the top is golden brown and the center is firm. A toothpick inserted in the center should come out without any batter on it.
2. Make the Vanilla Sauce:
While the bread pudding is in the oven, prepare the vanilla sauce. In a pot over medium heat, melt the butter.
Put the white sugar, brown sugar, and thick cream. Stir the mixture continuously and cook until the sugars are dissolved and the mixture begins to bubble, which should take about 4-5 minutes.
Take the sauce off the heat and mix in the vanilla extract. Allow it to cool a bit before serving.
3. To help or assist.
Once the bread pudding is ready, let it cool a bit, then serve it warm with a lot of vanilla sauce poured over it. You can also put a spoonful of ice cream or whipped cream for an extra treat.
Enjoy your traditional bread pudding with the delicious vanilla sauce!
