- Preheat the oven: Heat your oven to 350°F (175°C). Grease a 1½-quart baking dish with butter.
- Prepare the bread: Place the cubed day-old bread and raisins in a large mixing bowl. If your bread is still quite soft, spread the cubes on a baking sheet and toast them for about 8–10 minutes first.
- Warm the milk and butter: Add the milk and 1/4 cup butter to a saucepan. Heat over medium heat until the butter has completely melted. Don’t let the milk come to a full boil.
- Soak the bread: Pour the warm milk mixture over the bread and raisins. Gently toss and let it sit for about 10 minutes, allowing the bread to absorb the milk.
- Make the custard: In a separate bowl, whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, and salt.
- Combine: Pour the egg mixture over the soaked bread. Gently stir until everything is evenly combined.
- Transfer to the dish: Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake: Bake for 40–50 minutes, or until the pudding is golden on top and the center is set but still slightly soft. (Almanac)
- Make the vanilla sauce: While the pudding bakes, combine the butter, granulated sugar, brown sugar, and heavy cream in a saucepan. Cook over medium heat, stirring occasionally, until the mixture becomes smooth, thickens slightly, and reaches a gentle boil, about 5–8 minutes.
- Add vanilla: Remove the sauce from the heat and stir in the vanilla extract.
- Serve: Spoon the warm bread pudding into bowls. Pour the warm vanilla sauce generously over the top and add a scoop of vanilla ice cream if desired.
🍦 Serving Tip
For the ultimate old-fashioned dessert, serve the pudding warm with vanilla ice cream and plenty of warm vanilla sauce. The ice cream melts into the sweet sauce and creates an incredibly creamy bite.
Would you eat this warm bread pudding with vanilla ice cream? 😍
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