@christopherhopkins1: 🍞🤎 Bread Pudding with Vanilla Sauce Bread Pudding with Vanilla Sauce — warm, soft, custardy bread pudding packed with cinnamon and raisins, then generously drizzled with a rich, buttery vanilla sauce! 😍 🛒 Ingredients 🍞 Bread Pudding 8 cups day-old French bread or brioche, cut into cubes 4 large eggs 2 cups whole milk 1 cup heavy cream ¾ cup granulated sugar ½ cup packed brown sugar 2 tsp vanilla extract 1½ tsp ground cinnamon ¼ tsp ground nutmeg ½ tsp salt ½ cup raisins 4 tbsp unsalted butter, melted 🤍 Vanilla Sauce ½ cup unsalted butter 1 cup granulated sugar ½ cup heavy cream 1 tsp vanilla extract Pinch of salt Optional ½ cup chopped pecans Powdered sugar Extra cinnamon 👩‍🍳 Directions Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter. Step 2: Place the cubed day-old bread evenly in the prepared baking dish. Step 3: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Step 4: Pour the custard mixture evenly over the bread cubes. Step 5: Gently press the bread down with a spatula so the cubes absorb the custard. Step 6: Let the mixture sit for 15–20 minutes so the bread becomes thoroughly soaked. Step 7: Scatter the raisins and chopped pecans over the top if using. Step 8: Drizzle the melted butter evenly over the pudding. Step 9: Bake for 45–55 minutes, until the top is golden brown and the center is set but still slightly soft. Step 10: While the pudding bakes, prepare the vanilla sauce. Step 11: Melt the butter in a small saucepan over medium-low heat. Step 12: Add the sugar and heavy cream. Stir constantly until the sugar dissolves and the sauce becomes smooth. Step 13: Bring to a gentle simmer and cook for 2–3 minutes, stirring frequently. Step 14: Remove from the heat and stir in the vanilla extract and salt. Step 15: Let the bread pudding cool for about 10 minutes. Step 16: Cut into generous squares and pour the warm vanilla sauce over each serving. Step 17: Finish with a light dusting of cinnamon or powdered sugar and serve warm! 🍞🤍✨ 💡 Tips Day-old bread works best because it absorbs more custard without becoming mushy. Brioche, French bread, challah, or Texas toast all make delicious pudding. Don't skip the soaking time—it gives you that soft, custardy center. For extra flavor, soak the raisins in warm water for 10 minutes before adding them. Add chopped pecans or walnuts for a delicious crunch. A splash of bourbon or rum in the vanilla sauce creates an extra-rich adult version. Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions gently and add fresh warm vanilla sauce before serving. For a bakery-style finish, serve the pudding warm with a generous pool of vanilla sauce, toasted pecans, and a light dusting of powdered sugar. 🍞🍮🤎

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Friday 21 August 2026 20:05:51 GMT