Bread Pudding with Rich Vanilla Sauce

1. Prepare the Bread Pudding:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Place the cubed bread in the baking dish. If using, sprinkle the raisins evenly over the bread.

In a large mixing bowl, whisk together the whole milk, heavy cream, sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until well combined.

Pour the mixture over the cubed bread, ensuring all pieces are soaked. Let it sit for 10-15 minutes to absorb the liquid.

Drizzle the melted butter over the top.

Bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

2. Prepare the Vanilla Sauce:

In a medium saucepan, combine the milk, heavy cream, and sugar. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.

In a small bowl, dissolve the cornstarch in a tablespoon of water. Add this to the hot milk mixture and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.

Remove from heat and stir in the butter and vanilla extract until the butter is melted and the sauce is smooth.

3. Serve:

Let the bread pudding cool slightly before serving.

Serve warm with the vanilla sauce drizzled over the top.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes

Yield: Serves 8-10