Ingredients

The following ingredients have 9 Servings
  • 6 cups cubed stale bread (french, challah, brioche, regular sliced)
  • 2 cups milk
  • 3 large eggs
  • 1 cup (207g) sugar
  • 2 tbsp butter, melted
  • 1 1/2 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup butter
  • 1 cup sugar
  • 1/2 cup heavy whipping cream
  • 1 tbsp vanilla extract

Instruction

  • Grease an 8×8-inch casserole dish and set aside.
  • Cut bread into 1-inch chunks and spread evenly in the bottom of the casserole dish.
  • In a large bowl, whisk together the milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg. Pour the mixture evenly over the bread, getting all the bread wet from the mixture.
  • Let the bread sit for 20-25 minutes to soak up the milk and egg mixture.
  • Meanwhile, preheat the oven to 350°F (176°C). Bake for 50-55 minutes. It should be jiggly, but set. The center should rise fully, so if it hasn’t yet, it might need a little more bake time. Remove from oven when done.
  • While the bread pudding cooks, make the vanilla sauce. Melt the butter in a medium saucepan on low heat, then add the sugar, cream and vanilla extract.
  • Slowly cook over low heat while stirring until the mixture coats the back of a spoon.
  • Remove the sauce from the heat and serve warm over the bread pudding.