Best Bread Pudding with Vanilla Sauce
Ingredients
For the Bread Pudding:
- 3 eggs, beaten
- 1-1/2 cups granulated sugar
- 2 tbsp. light brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 cup butter, melted
- 3 cups whole milk
- 10 slices hearty farmhouse-style bread, toasted and cut into cubes
- 1 cup raisins
For the Vanilla Sauce:
- 1/2 cup light brown sugar
- 1 tbsp. all-purpose flour
- 1 pinch ground cinnamon
- 1 egg
- 2 tbsp. butter, melted
- 1-1/4 cups whole milk
- 1 pinch salt
- 1 tbsp. vanilla extract
Instructions
To prepare the bread pudding:
- Pre-heat oven to 375°F.
- Grease a 2-quart baking dish.
- In a mixing bowl, whisk together 3 eggs, granulated sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk.
- Gently stir in the bread cubes and raisins.
- Lightly spoon the mixture into the prepared baking dish.
- Bake in the pre-heated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning.
- Let the pudding stand for 10 minutes before serving.
To prepare the vanilla sauce:
- In a heavy saucepan, over medium heat, whisk together 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1-1/4 cups of whole milk, and salt until smooth.
- Whisk constantly until thickened and the sauce coats the back of a spoon, 10 to 12 minutes.
- Stir in the vanilla extract.
- Pour sauce over warm bread pudding, or serve on the side in a bowl.
