Custard Bread Pudding with Vanilla Sauce

Ingredients

For the Bread Pudding:

• 6 cups day-old bread, cubed (French bread or brioche works well)

• 2 ½ cups whole milk

• 1 cup heavy cream

• 4 large eggs

• ¾ cup granulated sugar

• 2 tsp vanilla extract

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg (optional)

• ¼ tsp salt

• ½ cup raisins or other dried fruit (optional)

• 1 tbsp butter (for greasing)

For the Vanilla Sauce:

• 1 cup milk (or half-and-half for richer sauce)

• 1 cup heavy cream

• ½ cup granulated sugar

• 2 egg yolks

• 1 tbsp cornstarch

• 1 tbsp butter

• 1 tbsp vanilla extract

👨‍🍳 Instructions

1. Prepare the Bread Pudding:

1. Preheat oven to 350°F (175°C).

2. Butter a 9×13-inch baking dish. Spread the cubed bread evenly in the dish.

3. (Optional) Sprinkle raisins or dried fruit over the bread.

4. In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.

5. Pour the custard mixture over the bread, pressing down lightly to soak all the cubes.

6. Let it sit for 15–20 minutes so the bread absorbs the liquid.

7. Bake uncovered for 40–50 minutes, or until the top is golden and a knife inserted in the center comes out clean.

8. Let cool slightly before serving.

2. Make the Vanilla Sauce:

1. In a saucepan over medium heat, whisk together milk, cream, and sugar until warm (do not boil).

2. In a separate bowl, whisk egg yolks with cornstarch until smooth.

3. Slowly pour some of the warm milk mixture into the yolks while whisking (this tempers the eggs), then return everything to the saucepan.

4. Cook over medium heat, stirring constantly, until thickened (coats the back of a spoon) — about 5–7 minutes.

5. Remove from heat. Stir in butter and vanilla extract.

6. Strain through a sieve for an extra-smooth sauce (optional).