BREAD PUDDING INGREDIENTS:
QUANTITY INGREDIENT
4 cups Day-old bread, cut into 1-inch cubes
2 cups Milk
2 large Eggs
1/2 cup Granulated sugar
3 teaspoons Vanilla extract
1 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
1/4 cup Butter, melted
1/3 cup (optional) Raisins
Vanilla Sauce Ingredients:
QUANTITY INGREDIENT
1/2 cup Heavy cream
1/2 cup Sugar
1/2 cup Butter
1/2 cup Brown sugar
1 tablespoon Vanilla extract
INSTRUCTIONS
Perret Oven: Preheat your oven to 350°F (175°C). Grease a casserole dish with butter or non-stick cooking spray.
Prepare Custard Mixture: In a large bowl, whisk together milk, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until well blended.
Soak Bread Cubes: Add day-old bread cubes to the mixture and gently stir until all cubes are coated. Let it sit for 10 minutes, allowing the bread to soak up the custard.
Optional Raisins: If using raisins, fold them into the bread mixture.
Add Melted Butter: Pour melted butter evenly over the mixture and gently toss to distribute it.
Transfer to Casserole Dish: Transfer the bread pudding mixture to the greased casserole dish, spreading it out evenly.
Bake: Bake in the preheated oven for 45-55 minutes or until the top is golden brown, and the center is set. Test for doneness by inserting a toothpick into the center; it should come out clean.
Prepare Vanilla Sauce: While the bread pudding is baking, in a small saucepan, combine heavy cream, sugar, butter, and brown sugar. Heat over medium heat, stirring constantly until the sauce thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract.
Serve: Once the bread pudding is done, remove it from the oven and allow it to cool slightly. Serve warm, drizzled with the decadent vanilla sauce.
