Classic Bread Pudding with Vanilla Cream Sauce

Introduction:

Nothing says comfort like a hearty serving of classic bread pudding. This timeless dessert is a wonderful way to turn day-old bread into a warm, custardy treat with flavor and nostalgia. The plump raisins and the rich, creamy vanilla sauce make every bite indulgent and satisfying. Perfect for family dinners, special occasions, or cozy evenings, this recipe is a true crowd-pleaser.

Ingredients:

For the Bread Pudding:

• 6 cups cubed day-old bread (French bread or brioche work well)
• 2 cups milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup sugar
• 1/2 cup melted butter
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1/2 cup raisins (or chopped dates or nuts)

For the Vanilla Cream Sauce:

• 1/2 cup butter
• 1 cup heavy cream
• 1 cup sugar
• 1 tsp vanilla extract

Instructions:

Bread Pudding:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Whisk together milk, cream, eggs, sugar, melted butter, vanilla, cinnamon, and nutmeg in a large mixing bowl.
3. Add the cubed bread and gently stir to coat. Let sit for 10–15 minutes to allow the bread to soak up the custard mixture.
4. Fold in the raisins.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Bake for 45–50 minutes, or until the top is golden brown and the center is set.
7. Let it cool slightly before serving.

Vanilla Cream Sauce:

1. In a saucepan over medium heat, combine butter, sugar, and cream.
2. Stir constantly until the mixture begins to boil.
3. Reduce heat and simmer for about 5 minutes, stirring often, until slightly thickened.
4. Remove from heat and stir in vanilla extract.
5. Drizzle warm sauce over individual servings of bread pudding.