Classic Bread Pudding with Vanilla Custard

Step 1: Preheat Oven and Prepare Baking Dish

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish or any medium-sized oven-safe dish.

Step 2: Prepare the Bread Pudding Mixture

1. In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg until smooth.
2. Place the cubed bread in the prepared baking dish. Sprinkle the raisins or chocolate chips over the bread if using.
3. Pour the milk mixture over the bread, pressing down slightly to ensure the bread soaks up the custard.
4. Drizzle the melted butter over the top for extra richness.

Step 3: Bake the Bread Pudding

1. Cover the dish loosely with foil and bake for 30 minutes.
2. Remove the foil and bake for an additional 15 minutes, or until the top is golden and the pudding is set. You’ll know it’s done when a knife inserted into the center comes out mostly clean.

Step 4: Make the Vanilla Custard Sauce

1. While the pudding bakes, prepare the custard sauce. In a medium saucepan, heat the heavy cream and milk over medium heat until just simmering. Do not let it boil.
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
3. Slowly pour the hot cream mixture into the egg yolk mixture while whisking continuously (this prevents the eggs from scrambling).
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (5-7 minutes). Do not let it boil.
5. Remove from heat and stir in the vanilla extract.

Step 5: Serve

1. Let the bread pudding cool for a few minutes before serving.
2. Serve warm, drizzled with the vanilla custard sauce. Enjoy each bite of the soft, custardy bread pudding paired with the creamy sauce.

Tips for the Best Bread Pudding

• Use day-old bread: Slightly stale bread absorbs the custard better, giving a richer texture.
• Let the bread soak: Allowing the bread to sit in the custard mixture for at least 10 minutes before baking helps it absorb more flavor.

Variations

• Add-ins: Try adding fruits like sliced apples or berries, or swap raisins for chocolate chips.
• Toppings: Dust with powdered sugar, sprinkle with nuts, or drizzle with caramel sauce.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm in the oven or microwave. The custard sauce can also be reheated gently on the stove.

Final Thoughts

This Classic Bread Pudding with Vanilla Custard is nostalgic, cozy, and incredibly satisfying. Whether for dessert or brunch, it’s bound to impress and delight. Enjoy!