Old fashioned bread pudding is a beloved dessert that holds a special place in the hearts of many, evoking memories of family gatherings and comforting home-cooked meals.
Ingredients
Scale:
6 cups of day-old bread, cut into cubes (French or Italian bread works well; brioche can add a richer flavor)
4 large eggs, preferably free-range for better flavor
2 cups of whole milk, but you can substitute with half-and-half for a creamier texture
1 cup of granulated sugar, which can be adjusted based on your sweetness preference
1 teaspoon of vanilla extract, using pure vanilla extract enhances the overall flavor
1 teaspoon of ground cinnamon, or more if you prefer a spicier taste
1/4 teaspoon of salt, to balance the sweetness
1 cup of raisins (optional, but they add a delightful chewiness and natural sweetness)
1 cup of powdered sugar, sifted to prevent lumps (for the sauce)
1/2 cup of heavy cream (which can be replaced with milk for a lighter sauce)
1 teaspoon of vanilla extract (for the sauce)
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the bread cubes with raisins if using. Set aside while you prepare the custard mixture.
In a separate bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.
Pour the custard mixture over the bread cubes, ensuring all pieces of bread are well soaked.
Allow the mixture to rest for about 15 minutes.
Grease a 9x13 inch baking dish with butter or cooking spray, then pour the soaked bread mixture into the dish.
Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
While the bread pudding is baking, whisk together powdered sugar, heavy cream, and vanilla extract in a small bowl until smooth.
Once the bread pudding has cooled slightly, cut into squares and drizzle with the creamy vanilla sauce.
