Bread Pudding with Vanilla: 5 Irresistible Tips

The Best Bread Pudding with Vanilla Sauce Ever: An Incredible Ultimate Recipe

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Start by preheating your oven to 350°F (175°C).
Cube the stale bread into bite-sized pieces and place them in a large mixing bowl.
In a separate bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
Pour the egg mixture over the cubed bread. Gently fold to ensure all the bread pieces are soaked in the custard.
If desired, fold in raisins or nuts for added texture and flavor.
Grease a 9×13-inch baking dish with the melted butter.
Pour the bread pudding mixture into the prepared baking dish, spreading it evenly.
Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set.
Once baked, remove the dish from the oven and let it cool for about 10-15 minutes.
For the sauce, combine heavy cream and granulated sugar in a saucepan over medium heat. Stir until the sugar dissolves. Add vanilla extract. If you prefer a thicker sauce, mix cornstarch with a little cold water and stir it into the sauce, cooking until thickened.
Drizzle the warm vanilla sauce over the bread pudding and serve.