Ingredients
Let’s take a closer look at what goes into this rich, homey dessert.
For the Bread Pudding:
- 4 cups white bread, cubed (about 8 slices) – Use day-old or slightly stale bread for best results.
- 1/2 cup raisins – Optional, but traditional and adds sweet, chewy texture.
- 2 cups milk – Whole milk gives the richest flavor, but 2% works too.
- 1/4 cup butter
- 1/2 cup sugar
- 2 eggs, slightly beaten
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground nutmeg – Adds cozy spice and depth of flavor.
For the Vanilla Sauce:
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup heavy whipping cream – For richness and velvety texture.
- 1 tablespoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare Your Dish
Preheat your oven to 350°F (175°C).
Grease a 1½-quart casserole dish with butter or nonstick spray to ensure your pudding doesn’t stick and has that nice golden edge after baking.
Step 2: Prepare the Bread and Raisins
Cube your white bread into bite-sized pieces and place them in a large mixing bowl. Sprinkle the raisins over the top. If your raisins are very dry, you can soak them in warm water for 10 minutes to plump them up before adding to the bread.
Step 3: Make the Milk Mixture
In a small saucepan, combine:
- 2 cups milk
- 1/4 cup butter
Heat over medium heat until the butter is fully melted. Do not boil. You just want the mixture warm enough to soften the bread and help infuse it with flavor.
Once warmed, pour the milk mixture over the bread and raisins. Stir gently and let sit for 10 minutes to allow the bread to absorb the liquid.
Tip: Use a rubber spatula to fold gently so you don’t break the bread pieces too much.
Step 4: Add Remaining Ingredients
