Classic Bread Pudding with Vanilla Custard 🍞🍮

2️⃣ Make the Vanilla Custard Sauce

1. In a saucepan, heat milk and cream over medium heat until steaming but not boiling. If using a vanilla bean, split and scrape seeds into the mixture now.
2. In a bowl, whisk egg yolks, sugar, cornstarch (if using), and a pinch of salt until smooth.
3. Slowly pour the hot cream into the egg yolk mixture while whisking to temper the eggs.
4. Return mixture to the saucepan and cook over low heat, stirring constantly, until thickened and coats the back of a spoon (about 5–7 minutes).
5. Remove from heat and stir in vanilla extract if using extract instead of bean.

3️⃣ Serve

• Scoop warm bread pudding into bowls and drizzle generously with the warm vanilla custard sauce.
• Optionally top with whipped cream, fresh berries, or a dusting of cinnamon.

📏 Recipe Details

• Prep Time: 20 minutes
• Bake Time: 45 minutes
• Total Time: ~1 hour 10 minutes
• Servings: 8

💡 Tips

• Use slightly stale bread for best texture — it holds up better to the custard.
• Custard sauce can be made ahead and stored in the fridge for up to 3 days. Reheat gently before serving.
• For extra indulgence, serve with a scoop of vanilla bean ice cream!

Cozy, nostalgic, and endlessly delicious — this classic bread pudding with silky vanilla custard is proof that the simplest ingredients make the most satisfying desserts. 🍞🍮