Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce, 1st Recipes Style (Print Version)

A cozy old-fashioned bread pudding made with toasted bread cubes, cinnamon custard, raisins, and warm vanilla brown sugar sauce.

# Ingredients:

For the bread pudding

01 - 10 oz (285 g) day-old French or Italian bread, cut into 1-inch cubes, about 6 cups
02 - 1/2 cup (75 g) raisins, optional
03 - 2 3/4 cups (650 ml) whole milk
04 - 4 tablespoons (57 g) unsalted butter, melted
05 - 3 large eggs
06 - 3/4 cup (150 g) granulated sugar
07 - 2 teaspoons vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon fine salt
11 - Butter or baking spray, for the dish

For the vanilla sauce

12 - 4 tablespoons (57 g) unsalted butter
13 - 1/3 cup (67 g) granulated sugar
14 - 1/3 cup (70 g) packed light brown sugar
15 - 2/3 cup (160 ml) heavy cream
16 - Pinch of fine salt
17 - 2 teaspoons vanilla extract
18 - 1-2 tablespoons warm milk or cream, optional for thinning

# Instructions:

01 - Heat the oven to 350 F. Grease a 2-quart baking dish. Spread the bread cubes on a baking sheet and toast for 8-10 minutes, until dry at the edges but not deeply browned.
02 - Combine the milk and melted butter in a saucepan over medium-low heat. Warm just until steaming, then remove from the heat. Do not boil.
03 - In a large bowl, whisk the eggs, granulated sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Slowly whisk in the warm milk mixture.
04 - Place the toasted bread cubes and raisins in the prepared baking dish. Pour the custard evenly over the bread, press the cubes down gently, and let stand for 15 minutes.
05 - Bake for 45-50 minutes, until the top is golden and the center is set with a slight jiggle. If using a thermometer, the center should reach 160 F. Cool for 10 minutes before serving.
06 - While the pudding rests, combine butter, granulated sugar, brown sugar, cream, and salt in a saucepan. Cook over medium heat, stirring often, for 5-7 minutes until glossy and slightly thickened. Remove from the heat and stir in vanilla.
07 - Spoon warm bread pudding into bowls and drizzle with vanilla sauce. Thin the sauce with warm milk or cream if it becomes too thick.

# Notes:

01 - Best served warm after a 10-minute rest.
02 - Use day-old or toasted bread for the best custardy texture.
03 - Leftovers keep refrigerated for 3-4 days.

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