Bread Pudding with Vanilla Sauce

 a nostalgic, comforting dessert. The rich, custardy  pudding paired with the silky  vanilla sauce creates a perfect balance of sweetness and texture. Warm, indulgent, and perfect for any cozy gathering. Simply delicious!

Ingredients:

For the  Bread Pudding:

– 6 cups cubed day-old bread (such as French bread or challah)

– 2 cups whole milk

– 1/2 cup heavy cream

– 3/4 cup granulated sugar

– 3 large eggs

– 1 teaspoon vanilla extract

– 1 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg

– 1/4 teaspoon salt

– 1/2 cup raisins (optional)

– 2 tablespoons unsalted butter, meltedScrambled egg tacos

For the Vanilla Sauce:

– 1/2 cup heavy cream

– 1/2 cup whole milk

– 1/2 cup granulated sugar

– 1 teaspoon vanilla extract

– 1 egg, lightly beaten

– Pinch of salt

📝 Directions:

1. Prepare the Bread Pudding:

– Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray.Baking recipes

– In a large mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.

– Add the cubed bread to the bowl and stir gently to coat the bread with the custard mixture. Let it sit for about 10 minutes to allow the bread to soak up the liquid. If using raisins, stir them in at this point.

– Stir in the melted butter.Scrambled egg tacos

– Pour the bread mixture into the prepared baking dish and spread it out evenly.

2. Bake the Pudding:

– Bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. The pudding should be set but still slightly custardy in the middle.Baking recipes

– Remove from the oven and let it cool slightly while you make the sauce.

3. Make the Vanilla Sauce:

– In a medium saucepan, combine the heavy cream, milk, sugar, vanilla extract, and a pinch of salt. Heat over medium heat, stirring frequently until the sugar dissolves and the mixture is warm, but not boiling.

– In a small bowl, lightly beat the egg. Gradually add a little of the warm cream mixture into the egg, whisking constantly, to temper the egg.

– Slowly pour the tempered egg mixture back into the saucepan, stirring continuously. Continue to cook over low heat for 2-3 minutes, or until the sauce thickens slightly. Do not let it boil.

– Remove from heat and strain the sauce through a fine mesh sieve into a bowl to remove any curdled bits.

4. **Serve:

– Slice the warm bread pudding and serve with a generous drizzle of vanilla sauce over the top.

Enjoy this comforting, old-fashioned dessert with family and friends—it’s the perfect sweet ending to any meal!