Bread Pudding With Vanilla Sauce Recipe

Ingredients

• 8 cups brioche bread, cut into 1-inch cubes
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 5 large eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins, optional
• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions

1. Let’s kick things off by preheating that oven to a cozy 350 degrees Fahrenheit. Make sure to give a good coat of butter or cooking spray to a 9×13-inch baking dish so nothing decides to stick later on.
2. Grab a large mixing bowl and combine 2 cups of whole milk with 1 cup of heavy cream. Toss in 3/4 cup of granulated sugar and 1/2 cup of packed brown sugar, and mix until everything is well blended. Crack open 5 large eggs and whisk away until you have a smooth and creamy combination.
3. Now, it’s time to add some lovely flavors. Stir in 1 tablespoon of vanilla extract, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Give everything a nice stir to let all those wonderful flavors combine into the custard.
4. Take those 8 cups of brioche bread cubes and scatter them in that well-greased baking dish. If you’re feeling adventurous, sprinkle 1/2 cup of optional raisins over the bread cubes. Then, gently pour that luscious custard mixture over the entire lot and press it down a bit to encourage the bread to soak up all that creamy goodness.
5. Now, let the bread rest for about 15 minutes, giving it some time to soak up that custard deliciousness.
6. While the bread is soaking up the flavors, melt 1/4 cup of unsalted butter in a saucepan over medium heat. Once it has melted nicely, stir in 1/2 cup of packed brown sugar until it’s fully dissolved and everything comes together nicely.
7. Slowly whisk in 1/4 cup of heavy cream, keeping it on the heat for about 2-3 minutes until the sauce thickens slightly. Toss in 1 teaspoon of vanilla extract along with a pinch of salt, then take it off the heat and set it aside for later.
8. Now, pop the bread pudding into that preheated oven and let it bake away for 45-55 minutes. You’ll know it’s done when the top turns a lovely golden brown and a toothpick inserted into the center comes out clean. Once the baking magic is complete, let it cool slightly before diving in.
9. Slice the bread pudding into squares and don’t hold back when drizzling that warm brown sugar sauce over each piece.

Tips

• Make the bread pudding a day ahead and refrigerate it overnight for even better flavor.
• Store any leftovers in an airtight container in the refrigerator for up to three days.
• Consider freezing slices for later enjoyment; just wrap them tightly in plastic wrap and then foil before freezing.