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Instructions:
1. Preheat your oven to 180°C (350°F). Grease a 9×13-inch baking dish or a similar-sized casserole dish.
2. Place the torn bread pieces in a large mixing bowl.
3. In a saucepan, heat the milk over medium heat until it’s warm but not boiling. Remove from heat.
4. In a separate bowl, whisk together the granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg. Slowly pour in the warm milk, whisking constantly.
5. Pour the custard mixture over the bread in the mixing bowl. Add the raisins or dried cranberries, if using. Gently toss the bread and custard mixture until all the bread pieces are soaked and coated. Let it sit for about 10 minutes to allow the bread to absorb the custard.
6. Transfer the bread pudding mixture to the greased baking dish, spreading it out evenly.
7. Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the bread pudding is set and the top is golden brown. The center should be slightly jiggly but not runny.
8. While the bread pudding is baking, prepare the vanilla sauce. In a small saucepan, combine the heavy cream, milk, granulated sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until it reaches a simmer. Remove from heat.
9. Once the bread pudding is done baking, remove it from the oven and let it cool for a few minutes. Serve warm or at room temperature, drizzled with the vanilla sauce.
To serve, cut the bread pudding into squares or scoop it into individual serving dishes. Pour the warm vanilla sauce over each portion just before serving. The combination of the rich, custardy bread pudding and the sweet vanilla sauce is simply delightful.
Enjoy the old-fashioned goodness of Bread Pudding with Vanilla Sauce as a comforting dessert that evokes nostalgia and satisfies the sweet tooth.
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