Ingredients: 6 cups day-old bread, cut into cubes2 cups whole milk1 cup heavy cream¾ cup granulated sugar3 large eggs2 tsp vanilla extract1 tsp ground cinnamon½ tsp ground nutmeg¼ tsp salt½ cup raisins3 tbsp unsalted butter, meltedFor the Sauce: ½ cup unsalted butter½ cup granulated sugar½ cup heavy cream1 tsp vanilla extractMethod: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and place the bread cubes evenly inside.In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Stir in the melted butter and raisins.Pour the custard mixture evenly over the bread. Gently press the bread down so it absorbs the liquid. Let it sit for 10–15 minutes.Bake for 40–50 minutes, until the top is golden brown and the center is set but still slightly soft.For the sauce, melt the butter in a saucepan over medium heat. Add the sugar and cream, stirring until smooth. Simmer for 2–3 minutes, then stir in the vanilla.Let the bread pudding cool for a few minutes, then drizzle generously with the warm sauce and serve.BreadPudding
Old-Fashioned Bread Pudding 🍞🍮
