Ingredients:
For the Bread Pudding:
8 cups stale bread, torn into bite-sized pieces
4 cups whole milk
1 cup heavy cream
4 large eggs, beaten
1 1/2 cups granulated sugar
1/4 cup unsalted butter, melted
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins or dried cranberries (optional)
Powdered sugar for dusting (optional)
For the Vanilla Sauce:
1 cup granulated sugar
1/2 cup unsalted butter
1/2 cup heavy cream
1 tablespoon vanilla extract
A pinch of salt
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Directions:
For the Bread Pudding:
Preheat the oven to 350°F (175°C). Grease a baking dish.
In a large bowl, combine the torn bread pieces, milk, and heavy cream. Let it soak for 10-15 minutes until the bread absorbs the liquid.
In a separate bowl, whisk together beaten eggs, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and the optional raisins or dried cranberries.
Pour the egg mixture over the soaked bread and gently fold until well combined.
Transfer the mixture to the prepared baking dish and spread it evenly.
Bake for 45-50 minutes or until the top is golden brown and the center is set.
Allow the bread pudding to cool slightly before serving.
For the Vanilla Sauce:
In a saucepan over medium heat, combine sugar, butter, heavy cream, vanilla extract, and a pinch of salt.
Stir continuously until the sugar is dissolved and the sauce is smooth.
Remove from heat and let it cool slightly.
Serve the warm bread pudding drizzled with the luscious vanilla sauce. Dust with powdered sugar if desired.
Preparation Time: Approximately 20 minutes | Baking Time: 45-50 minutes
Yield: 8 servings