Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Ingredients for the Bread Pudding:

• 6 cups of cubed day-old bread (white bread or a French baguette works well)
• 2 cups whole milk
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins or currants (optional)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon brown sugar (optional, for topping)

Ingredients for the Vanilla Sauce:

• 1 cup whole milk
• 1/4 cup heavy cream
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Prepare the Bread Pudding:

• Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
• Cube the bread into 1-inch pieces and place them into the prepared baking dish.
• In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
• Pour the egg mixture over the cubed bread. Press the bread down gently to make sure it’s soaked evenly. If using raisins or currants, sprinkle them over the top of the bread mixture.
• Drizzle the melted butter over the top of the pudding, and sprinkle the brown sugar (if using) over the surface for extra sweetness and caramelization.

2. Bake the Bread Pudding:

• Bake the pudding in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set (a knife inserted in the center should come out clean).
• Remove from the oven and let it cool slightly before serving.

3. Make the Vanilla Sauce:

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