Step 1: Prepare the Bread Pudding
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with the melted butter.
- Soak the Bread: Place the cubed bread in a large mixing bowl. Pour the milk over the bread and let it sit for 10-15 minutes, allowing the bread to absorb the milk and soften.
- Make the Custard: In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, and nutmeg until well combined.
- Combine Bread and Custard: Pour the egg mixture over the soaked bread and gently stir to combine, making sure all the bread is coated in the custard. If using raisins or dried cranberries, fold them in at this stage.
- Transfer to Baking Dish: Pour the bread mixture into the prepared baking dish, spreading it out evenly.
- Bake: Bake the bread pudding in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set but still slightly soft. The pudding will firm up as it cools.
Step 2: Make the Vanilla Sauce
- Heat the Cream and Milk: In a small saucepan, heat the heavy cream and milk over medium heat until it just begins to steam, but do not let it boil.
- Whisk the Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks and sugar together until light and pale in color.
- Temper the Eggs: Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly. This process, called tempering, prevents the eggs from scrambling.
- Thicken the Sauce: Return the mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens and coats the back of a spoon. This should take about 5-7 minutes. Be careful not to let it boil.
- Add Vanilla and Salt: Remove the sauce from the heat and stir in the vanilla extract and a pinch of salt. Set the sauce aside to cool slightly.
Step 3: Serve the Bread Pudding
- Slice and Serve: Once the bread pudding has cooled slightly, slice it into servings and drizzle with the warm vanilla sauce.
- Optional Toppings: For extra indulgence, serve with whipped cream, a dusting of powdered sugar, or even a scoop of vanilla ice cream.
Tips for Success
- Bread Options: Sturdy bread works best for bread pudding, but you can use leftover brioche, challah, or even croissants for a richer dessert.
- Add-Ins: For a twist, try adding chocolate chips, chopped nuts, or fresh fruit to the bread pudding before baking.
- Make Ahead: You can assemble the bread pudding ahead of time and refrigerate it for a few hours or overnight before baking. Just add a few extra minutes to the baking time.
- Storing and Reheating: Bread pudding can be stored in the refrigerator for up to 3 days. Reheat it in the oven at 325°F (160°C) until warmed through, or microwave individual servings.
Conclusion
Old-fashioned bread pudding is the epitome of comfort food, blending soft, custardy bread with a hint of spice. When paired with a smooth vanilla sauce, it becomes a dessert that feels both nostalgic and luxurious. Whether you serve it for a holiday dinner, a casual gathering, or just to use up leftover bread, this bread pudding is bound to be a crowd-pleaser. Enjoy!