Old-Fashioned Bread Pudding with Vanilla SauceIngredients:- 6 cups day-old bread, cubed- 4 cups whole milk- 4 large eggs- 1 cup granulated sugar- 2 teaspoons ground cinnamon- 1 teaspoon vanilla extract- 1/2 teaspoon salt- 1/2 cup raisins (optional)- 4 tablespoons unsalted butter, meltedVanilla Sauce:- 2 cups whole milk- 1/2 cup granulated sugar- 3 tablespoons cornstarch- 3 large egg yolks- 2 teaspoons vanilla extract- 2 tablespoons unsalted butterDirections:1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.2. In a large bowl, whisk together the milk, eggs, sugar, cinnamon, vanilla extract, and salt until well combined.3. Add the bread cubes and raisins (if using) to the milk mixture, stirring gently to coat all pieces. Let it soak for 20 minutes to allow the bread to absorb the custard.4. Stir in the melted butter, then transfer the mixture to the prepared baking dish, spreading evenly.5. Bake for 45-50 minutes, or until the top is golden brown and the custard is set.6. While the bread pudding is baking, prepare the vanilla sauce. In a medium saucepan, whisk together milk, sugar, and cornstarch over medium heat until thickened, about 5-7 minutes.7. In a separate bowl, lightly beat the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking continuously to temper the eggs.8. Pour the egg yolk mixture back into the saucepan and cook for 2 more minutes, stirring constantly.9. Remove from heat and stir in vanilla extract and butter until smooth.10. Serve the warm bread pudding with generous amounts of vanilla sauce drizzled on top.Prep Time: 25 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 15 minutesKcal: 320 kcal | Servings: 8 servingsTips:Use slightly stale bread for better texture and absorption of the custard.Warm the vanilla sauce slightly before serving for a smooth, comforting finish.
