Traditional Bread Pudding with Cream Sauce

A timeless dessert made from cubed bread soaked in a rich custard, baked to perfection, and topped with a luscious cream sauce. This treat is perfect for any occasion, combining simplicity and indulgence.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

6 cups day-old bread, cubed

4 cups milk

3/4 cup granulated sugar

1/2 cup raisins

1/4 cup unsalted butter, melted

4 large eggs, beaten

2 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

For the cream sauce: 1 cup heavy cream

1/2 cup granulated sugar

1/4 cup unsalted butter

1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

2. In a large bowl, combine the cubed bread and milk, allowing the bread to soak for about 10 minutes.

3. In another bowl, mix the sugar, raisins, melted butter, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt.

4. Pour the mixture over the soaked bread and gently stir to combine evenly.

5. Transfer the mixture into the prepared baking dish and bake for 45-50 minutes, or until the pudding is set and the top is golden brown.

6. While the pudding is baking, prepare the cream sauce: In a saucepan over medium heat, combine the cream, sugar, and butter, stirring until the sugar is dissolved. Remove from heat and stir in the vanilla extract.

7. Serve the bread pudding warm with the cream sauce drizzled on top.

Storage

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual servings in the microwave for 30-45 seconds, or place in a preheated oven at 300°F (150°C) for about 10 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.