There's something undeniably comforting about a warm bowl of Old Fashioned Bread Pudding, especially when it's drizzled with a rich homemade vanilla sauce. This classic dessert, often associated with holiday gatherings and family dinners, has roots that trace back centuries, evolving into various forms across different cultures. The magic of bread pudding lies in its simplicity and versatility; it's an unpretentious dish that transforms stale bread into a delightful custard dessert.
Ingredients
Scale:
6 cups of day-old bread, cubed (French or brioche works best)
4 large eggs
2 cups of milk
1 cup of heavy cream
3/4 cup of granulated sugar
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
1/4 teaspoon of salt
1 cup of raisins (optional)
1 cup of granulated sugar (for vanilla sauce)
1/2 cup of unsalted butter
1 cup of heavy cream (for vanilla sauce)
1 teaspoon of vanilla extract (for vanilla sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a large bowl, combine the cubed bread and raisins, if using. Set aside.
In another bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.
Pour the custard mixture over the bread cubes. Gently stir to combine and let it sit for 15-20 minutes.
Pour the mixture into the prepared baking dish. Bake for 45-50 minutes or until the top is lightly golden and a knife inserted in the center comes out clean.
While the bread pudding is baking, prepare the vanilla sauce. Melt the butter in a saucepan over medium heat. Stir in the sugar and cream until simmering, then remove from heat and add the vanilla extract.
Let the pudding cool slightly before slicing. Drizzle warm vanilla sauce over each serving.
