Ingredients:

  • 6 cups stale bread, cubed
  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, melted
  • Optional: ½ cup raisins or dried cranberries
  • 1 cup heavy cream (for vanilla sauce)
  • ½ cup granulated sugar (for vanilla sauce)
  • 2 tablespoons unsalted butter (for vanilla sauce)
  • 1 teaspoon vanilla extract (for vanilla sauce)
  • Pinch of salt (for vanilla sauce)

Instructions:

  1. Cube the stale bread and place in the baking dish.
  2. In a large bowl, whisk together milk, cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, and nutmeg.
  3. Pour the custard mixture evenly over the bread cubes. Gently press the bread down to ensure it is fully submerged. Let stand for at least 30 minutes (or up to 1 hour) to allow the bread to soak up the custard.
  4. Preheat oven to 350°F (175°C). Drizzle melted butter on top the bread mixture then, bake the bread pudding for 45-55 minutes, or until golden brown and set. A knife inserted into the center should come out relatively clean.
  5. In a small saucepan, combine heavy cream, sugar, butter, and salt. Bring to a simmer over medium heat, stirring constantly, until the sugar is dissolved and the sauce has slightly thickened (about 5-7 minutes). Remove from heat and stir in vanilla extract.
  6. Let the bread pudding cool slightly before serving. Drizzle generously with vanilla sauce.