Ingredients:

  • 6 cups stale bread, cut into 1-inch cubes
  • 1/2 cup raisins or other dried fruit
  • 4 large eggs
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup heavy cream (for optional sauce)
  • 2 tablespoons unsalted butter (for optional sauce)
  • 1/4 cup granulated sugar (for optional sauce)
  • 1/4 teaspoon vanilla extract (for optional sauce)

Instructions:

  1. Cut the bread into 1-inch cubes and place in the baking dish. Sprinkle with raisins.
  2. In a large bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt.
  3. Pour the custard mixture evenly over the bread, ensuring all pieces are soaked. Gently press down on the bread to submerge it.
  4. Let the bread pudding sit for at least 30 minutes to allow the bread to absorb the custard. (Can be refrigerated for longer).
  5. Preheat oven to 350°F (175°C/Gas Mark 4). Bake for 45-55 minutes, or until golden brown and the custard is set. A knife inserted into the center should come out clean (or with slightly moist crumbs).
  6. Let the bread pudding cool slightly before serving.
  7. While the bread pudding bakes, combine cream, butter, and sugar in a saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved and the sauce thickens slightly. Stir in vanilla.
  8. Serve warm with or without the optional sauce, cream, or ice cream.