Ingredients:
For the bread pudding:
4 cups (about 8 slices) cubed white bread (day-old works best)
1/2 cup raisins
2 cups milk
1/4 cup butter
1/2 cup granulated sugar
2 large eggs, slightly beaten
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg
For the vanilla sauce:
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar (firmly packed)
1/2 cup heavy whipping cream
1 tablespoon vanilla extract
Instructions:
Prep the base:
Preheat oven to 350°F (175°C). Lightly grease a 1 1/2-quart casserole dish. Place cubed bread and raisins in a large mixing bowl.
Warm the milk mixture:
In a small saucepan, combine milk and butter. Heat over medium until the butter melts (about 4–7 minutes). Don’t boil—just melt and warm.
Soak the bread:
Pour the warm milk mixture over the bread and raisins. Let it soak for 10 minutes to soften the bread.
Mix the pudding:
Stir in the sugar, beaten eggs, vanilla, and nutmeg until everything is well combined. Pour the mixture into the prepared casserole dish.
Bake:
Bake for 40–50 minutes, or until the center is set and the top is golden and slightly puffed. A knife inserted should come out mostly clean.
To make the vanilla sauce:
In a medium saucepan, combine the butter, granulated sugar, brown sugar, and heavy cream.
Cook over medium heat, stirring occasionally, until it begins to boil and thickens slightly (about 5–8 minutes).
Remove from heat and stir in the vanilla extract.
To serve:
Spoon warm bread pudding into bowls or dessert dishes and pour warm vanilla sauce over the top. It’s a hug in dessert form!
Storage Tip:
Store leftovers in the fridge for up to 3 days. Reheat individual servings and drizzle with reheated sauce before serving.