Ingredients:

For the Bread Pudding:

6 cups cubed stale bread (such as French or Italian bread)
2 cups whole milk
1 cup granulated sugar
4 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup raisins (optional)

For the Vanilla Sauce:

1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract

Directions:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the cubed bread and milk. Let it sit for 10 minutes to allow the bread to soak up the milk.
In a separate bowl, whisk together the sugar, eggs, melted butter, vanilla extract, cinnamon, and nutmeg. Stir in the soaked bread mixture until well combined.
Gently fold in the raisins, if using.
Pour the mixture into the prepared baking dish and spread it evenly.
Bake in the preheated oven for 45-50 minutes, or until the pudding is set and the top is golden brown.
While the bread pudding is baking, prepare the vanilla sauce: In a medium saucepan, whisk together the sugar and flour. Gradually whisk in the milk and cream.
Cook over medium heat, whisking constantly, until the sauce thickens and begins to bubble. Remove from heat and stir in the vanilla extract.
Serve the warm bread pudding with a generous drizzle of vanilla sauce.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

Kcal: 400 kcal | Servings: 8 servings