Vanilla Sauced Bread Pudding in a Fashion

Components

Items needed to make the bread pudding:

1. Six cups of cubed bread from the previous day (white bread or a French baguette are good options)
2. Two cups of whole milk
3. Half a cup of sugar, granulated
4. Three huge eggs
5. One teaspoon of vanilla extract
6. Half a teaspoon of cinnamon powder
7. 1/4 teaspoon of nutmeg, ground
8. One-fourth teaspoon of salt
9. Half a cup of optional raisins or currants
10. Two tablespoons of melted unsalted butter
11. One tablespoon of brown sugar, if desired, for garnish

Components of Vanilla Sauce:

• One cup of whole milk
• One-fourth cup heavy cream
• 1/4 cup of sugar, granulated
• One tablespoon of cornstarch
• One teaspoon of vanilla extract
• A pinch of salt

Directions:

1. Get the bread pudding ready.

Grease a 9 x 13-inch baking dish with butter or nonstick spray and preheat the oven to 350°F (175°C).
Place the bread in the baking dish that has been prepared after cubing it into 1-inch pieces.
The milk, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt should all be smooth and well mixed together in a large mixing basin.
Cover the cubed bread with the egg mixture. To ensure that the bread is evenly soaked, gently press it down. Sprinkle the raisins or currants on top of the bread mixture if using.
For added richness and caramelization, drizzle the melted butter over the pudding’s top and, if using, sprinkle the brown sugar on top.

Second, prepare the bread pudding.

For 45 to 50 minutes, or until the top is golden brown and the middle is set (a knife inserted in the center should come out clean), bake the pudding in a preheated oven.
Before serving, take it out of the oven and allow it to cool somewhat.

3. Prepare the Vanilla Sauce:

Make the vanilla sauce while the bread pudding bakes. Add the milk, heavy cream, cornstarch, sugar, and salt to a medium saucepan.
Cook over medium heat, whisking continuously, until the mixture thickens into a creamy sauce and reaches a simmer (about 5–7 minutes).
Take off the heat when it has thickened, then mix in the vanilla essence.

4. Offer:

Drizzle a liberal amount of vanilla sauce over the warm bread pudding before serving. If preferred, top it with a dollop of whipped cream or a scoop of vanilla ice cream.

Advice:

Bread Selection: Because it absorbs the custard mixture more readily, day-old bread performs best. For added richness, you can also use challah, croissants, or leftover dinner rolls.
Flavor Variations: For extra texture and taste, feel free to use chopped nuts (like pecans or walnuts) or fresh fruit (like apples or pears) into the bread pudding.
Make-Ahead: The bread pudding can be put together the evening before, covered, and left in the refrigerator for the entire night. If necessary, bake it for a few more minutes the following day.
Vanilla Sauce Substitute: For a simpler dessert, you can serve the bread pudding with whipped cream or a scoop of ice cream instead of the vanilla sauce if you’d like.

Soft, custardy, and nostalgic, this Old-Fashioned Bread Pudding with Vanilla Sauce is the perfect comfort food dessert. Enjoy it as a sweet treat at any time or as the ideal way to finish a meal.