- Start by preparing the bread pudding. Begin by cutting the day-old bread into cubes, approximately 1-inch in size. If you don’t have day-old bread, you can dry out fresh bread by placing it in a low-temperature oven for 15-20 minutes, turning it halfway through. The slightly stale bread will absorb the custard mixture better, yielding a richer texture. Place the cubed bread into a large mixing bowl.
- In a separate bowl, whisk together 2 cups of whole milk, 1 cup of heavy cream, and 3/4 cup of granulated sugar. Make sure the sugar dissolves fully in the milk and cream mixture. Then, crack 4 large eggs into the bowl and whisk them until they are well combined with the milk and sugar. Add 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. These spices will infuse the pudding with a warm, aromatic flavor. Whisk everything together until smooth.
- Pour the custard mixture over the cubed bread, ensuring that all of the bread pieces are well-coated with the liquid. Gently press the bread down with a spoon or spatula to help it absorb the custard. If you are using raisins, sprinkle them evenly over the bread and gently fold them into the mixture. Raisins add both sweetness and chewiness, making each bite even more delicious. Let the bread soak in the custard mixture for about 15 minutes, stirring occasionally to ensure the bread fully absorbs the liquid.
- Preheat your oven to 350°F (175°C). While the bread is soaking, prepare a 9×13-inch baking dish by greasing it with butter or cooking spray to prevent the pudding from sticking. Once the bread mixture has soaked, transfer it to the prepared baking dish, spreading it out evenly. Drizzle 2 tablespoons of melted unsalted butter over the top to add a rich, golden finish as it bakes.
- Bake the bread pudding in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. The pudding should be firm but still slightly jiggly in the middle. It will continue to set as it cools. While baking, the pudding will form a beautiful golden crust on top, and the sweet, spiced aroma will fill your kitchen, inviting everyone to the table.
- While the bread pudding is baking, prepare the vanilla sauce. In a medium saucepan, combine 1 cup of whole milk, 1/2 cup of heavy cream, and 1/4 cup of granulated sugar. Heat the mixture over medium heat, stirring frequently, until the sugar dissolves and the mixture is hot, but not boiling. Keep an eye on it to prevent scorching. Once the mixture is hot, remove it from the heat and stir in 1 teaspoon of vanilla extract and 2 tablespoons of unsalted butter. The butter will melt into the sauce, creating a rich and silky texture. Set the sauce aside while the bread pudding finishes baking.
- Once the bread pudding is done baking, remove it from the oven and let it cool for 10 minutes before serving. This short cooling period helps the pudding firm up slightly, making it easier to slice. When you’re ready to serve, cut the bread pudding into squares or rectangles, and drizzle with the warm vanilla sauce. The vanilla sauce will soak into the bread pudding, adding an extra layer of creamy sweetness that perfectly complements the rich, spiced flavors of the pudding.
- Serve the bread pudding warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or just on its own. This dessert can be enjoyed as a comforting breakfast, a satisfying dessert after dinner, or as a sweet treat during the holiday season. It’s sure to bring joy to anyone who tastes it.
Notes
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