Grandmas Old-Fashioned Bread Pudding with Vanilla Sauce

Ingredients:

For Bread Pudding:

Day old bread French or brioche cubed 6 cups / 300g

Brown sugar light packed 1/2 cup / 100g

Ground cinnamon 1 tsp / 3g

Ground nutmeg 1/4 tsp / 1g

Salt 1/4 tsp / 1.5g

Eggs large 4

Whole milk 2 1/2 cups / 600ml

Heavy cream 1/2 cup / 120ml

Vanilla extract 2 tsp / 10ml

Unsalted butter melted 4 tbsp / 56g

Raisins optional 1/2 cup / 75g

For Creamy Vanilla Sauce:

Whole milk 1 cup / 240ml

Heavy cream 1/2 cup / 120ml

Granulated sugar 1/3 cup / 65g

Egg yolks 2 large

Cornstarch 1 tbsp / 8g

Unsalted butter 2 tbsp / 28g

Vanilla extract pure 2 tsp / 10ml

Salt pinch

Method:

Prep bread – Cut bread into 1 inch cubes, leave out overnight or bake at 300F for 10 mins to dry slightly, place in large bowl.

Make custard – In separate bowl whisk brown sugar, cinnamon, nutmeg, salt, eggs, milk, heavy cream, vanilla and melted butter till smooth.

Soak – Pour custard over bread cubes, add raisins if using, gently press down so bread soaks, let sit 30 mins.

Bake – Preheat oven to 350F / 175C, butter 8×8 or 9×9 baking dish, transfer soaked bread to dish, bake 45 to 55 mins till top golden brown and center set but still soft.

Make vanilla sauce – While pudding bakes, in saucepan heat milk and cream till warm not boiling, in bowl whisk sugar, egg yolks, cornstarch, slowly whisk warm milk into yolk mix, return to pan, cook on medium low stirring constantly 5 to 7 mins till thick enough to coat spoon, remove from heat stir in butter, vanilla and pinch salt.

Serve – Spoon warm bread pudding into bowls, drizzle generously with warm creamy vanilla sauce, serve immediately.

Tips: Best with brioche or challah, can add pecans, keeps 3 days in fridge, vanilla sauce reheats well with little milk.

Ready in 1 hour 20 mins, Serves 6 to 8