This classic dessert is a nostalgic treat, with rich, custardy bread pudding topped with a warm, sweet vanilla sauce. A comforting favorite for family gatherings or a cozy dessert any time of the year.
½ cup raisins (optional, for sweetness and texture)
2 cups milk
¼ cup butter
½ cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla extract
½ teaspoon ground nutmeg
For the Vanilla Sauce:
½ cup butter
½ cup granulated sugar
½ cup firmly packed brown sugar
½ cup heavy whipping cream
1 tablespoon vanilla extract
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 1.5-quart casserole dish or baking dish.
Combine Bread and Milk Mixture: Place cubed bread and raisins in a large bowl. In a saucepan over medium heat, combine milk and ¼ cup butter, stirring until the butter melts (about 4-7 minutes). Pour the warm milk mixture over the bread and let it sit for 10 minutes to allow the bread to soak.
Add Pudding Ingredients: Stir in sugar, eggs, vanilla extract, and nutmeg until well combined. Pour the mixture into the prepared casserole dish.
Bake the Pudding: Bake for 40-50 minutes, or until the pudding is set in the center and lightly golden. A toothpick inserted into the middle should come out clean.
Cook the Sauce: In a medium saucepan over medium heat, combine butter, granulated sugar, brown sugar, and heavy whipping cream. Stir continuously until the mixture thickens and begins to boil (about 5-8 minutes).
Add Vanilla: Remove the saucepan from heat and stir in vanilla extract.
Serve: Spoon the warm pudding into bowls or onto plates and generously drizzle the vanilla sauce over the top. Serve immediately for the ultimate indulgence.
Notes
If you prefer a richer pudding, you can use whole milk instead of 2% or add a bit more butter.
Add extra spices like cinnamon or allspice to the pudding for a unique twist.
If you prefer not to use raisins, substitute with chopped nuts or fresh berries.