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Delicious Bread Pudding Topped with Vanilla Sauce

Bread Pudding With Vanilla Sauce made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 6 cups bread day-old, cubed
  • 4 large eggs
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Salt a pinch
  • For the vanilla sauce: 1 cup heavy cream
  • 1/4 cup sugar for the sauce
  • 1 tablespoon vanilla extract for the sauce

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your bread by cubing it into bite-sized pieces.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt.
  4. Add the cubed bread to the custard mixture, gently folding until all pieces are evenly coated.
  5. Transfer the mixture into a greased baking dish.
  6. Bake for 45-50 minutes, or until the top is golden and the pudding is set.
  7. While the pudding is baking, prepare the vanilla sauce.
  8. In a small saucepan, combine the heavy cream, sugar, and vanilla extract over medium heat.
  9. Bring to a simmer, then reduce the heat to low and cook for 5-7 minutes, stirring constantly until slightly thickened.
  10. Serve the bread pudding warm, drizzled with vanilla sauce.