- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Bread Pudding:
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- Place the cubed bread into the prepared baking dish. Sprinkle the raisins evenly on top.
- In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla, cinnamon, and nutmeg.
- Pour the mixture over the bread, ensuring it soaks into every piece. Press the bread cubes down gently to help absorb the custard. Drizzle melted butter on top.
- Let it sit for 10–15 minutes to ensure the bread soaks up the mixture.
2. Bake:
- Bake the bread pudding in the preheated oven for 40–45 minutes, or until the top is golden and the custard is set. A knife inserted into the center should come out clean.
- Remove from the oven and let cool slightly.
3. Prepare the Vanilla Custard Sauce:
- In a saucepan over medium heat, combine the heavy cream, milk, and sugar. Stir until it begins to simmer (do not boil).
- In a separate bowl, whisk the egg yolks. Slowly pour a bit of the hot cream mixture into the yolks, whisking constantly to temper them.
- Gradually whisk the tempered yolks back into the saucepan. Cook the mixture over low heat, stirring continuously, until it thickens enough to coat the back of a spoon (about 5–7 minutes).
- Remove from heat and stir in vanilla extract.
4. Serve:
- Drizzle the warm vanilla custard sauce generously over the bread pudding. Serve warm or chilled.
Serving Suggestions:
- Pair with a scoop of vanilla ice cream for extra indulgence.
- Add a sprinkle of powdered sugar or a few fresh berries for decoration.
Tips:
- Use stale bread for best results, as it absorbs the custard more effectively.
- Add a splash of rum or bourbon to the custard sauce for a grown-up twist.
To store your bread pudding in detail, follow these steps:
- Cool Completely: After baking, allow the bread pudding to cool completely at room temperature. This prevents condensation, which can make it soggy.
- Cover Tightly: Once cooled, cover the bread pudding tightly with plastic wrap or aluminum foil. Make sure there are no gaps to keep out air, which can dry it out.
- Refrigeration: Place the covered bread pudding in the refrigerator if you plan to eat it within 3-4 days. It’s best to keep it in a spot where it won’t get jostled.
- Freezing for Longer Storage: If you want to store it for a longer period:
- Cut the bread pudding into individual portions for easier thawing later.
- Wrap each portion tightly in plastic wrap to prevent freezer burn.
- Place the wrapped portions in a freezer-safe container or a resealable freezer bag. Label the bag with the date for reference.
Thawing and Reheating: When you’re ready to enjoy it:
Thaw the bread pudding in the refrigerator overnight.
Preheat your oven to 350°F (175°C) and place the pudding in an oven-safe dish.
Reheat until warmed through, about 15-20 minutes, depending on the size of the portion.
Enjoy this comforting dessert that melts in your mouth with every spoonful! 🍮
