Classic Bread Pudding

Ingredients

• 6 cups cubed day-old bread
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• ½ cup raisins (optional)
• 3 tbsp melted butter

For the Caramel Sauce

• ½ cup brown sugar
• ¼ cup butter
• ¼ cup heavy cream
• 1 tsp vanilla extract

Method

1. Preheat oven to 175°C (350°F). Grease a 9×13-inch baking dish.
2. Prepare the bread: Place cubed bread in the baking dish and sprinkle with raisins if using.
3. Make the custard: Whisk together milk, heavy cream, sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
4. Combine: Pour the custard evenly over the bread. Gently press the bread down so it absorbs the mixture. Let it sit for 15–20 minutes.
5. Bake: Drizzle melted butter over the top and bake for 40–50 minutes, until golden brown and the center is set.
6. Make the sauce: Melt butter and brown sugar in a saucepan over medium heat. Stir in heavy cream and simmer for 2–3 minutes. Remove from heat and stir in vanilla.
7. Serve: Drizzle warm caramel sauce over the bread pudding and serve warm. 🍮

Tip: Use slightly stale brioche, French bread, or challah for an extra-rich and tender pudding.