Grandma's Classic Bread Dreamy Vanilla (Print Version)

# Ingredients:

→ Bread Pudding Base

01 - 4 cups cubed white bread
02 - 80g raisins
03 - 480ml milk
04 - 56g unsalted butter
05 - 100g granulated sugar
06 - 2 large eggs, lightly beaten
07 - 15ml vanilla extract
08 - 2.5ml ground nutmeg

→ Vanilla Sauce

09 - 113g unsalted butter
10 - 100g granulated sugar
11 - 110g firmly packed brown sugar
12 - 120ml heavy whipping cream
13 - 15ml vanilla extract

# Instructions:

01 - Preheat your oven to 175°C (350°F). In a spacious mixing bowl, combine the cubed white bread with the raisins.
02 - In a medium saucepan, combine the milk and 56g of butter. Cook over medium heat, stirring occasionally, until the butter is completely melted, which typically takes between 4 to 7 minutes.
03 - Pour the warm milk and butter mixture over the bread and raisin combination. Allow it to stand for 10 minutes to ensure the bread fully absorbs the liquid.
04 - Gently stir in the 100g of granulated sugar, the lightly beaten eggs, 15ml of vanilla extract, and 2.5ml of ground nutmeg into the soaked bread mixture. Pour the complete pudding mixture into a lightly greased 1.5-liter casserole dish.
05 - Bake the pudding in the preheated oven for 40 to 50 minutes, or until the center is set and a knife inserted comes out clean.
06 - For the accompanying vanilla sauce, combine 113g of butter, 100g of granulated sugar, 110g of firmly packed brown sugar, and 120ml of heavy whipping cream in a separate medium saucepan.
07 - Cook the sauce mixture over medium heat, stirring frequently, until it thickens and reaches a rolling boil, typically requiring 5 to 8 minutes. Remove the saucepan from the heat and stir in the final 15ml of vanilla extract.
08 - Portion the warm bread pudding into individual serving dishes and generously top with the warm vanilla sauce. Any remaining pudding or sauce should be refrigerated promptly.

# Notes:

01 - For a richer flavor profile, consider using brioche or challah bread instead of standard white bread.
02 - Enhance the vanilla sauce with a splash of bourbon for an additional layer of flavor.
03 - As an alternative to raisins, dried cranberries or chopped pecans can be substituted for variety.
04 - Allow the bread pudding to cool slightly before serving; this step helps the flavors to meld and deepen.
05 - Achieve a crispier top by broiling the bread pudding for the final 2-3 minutes of baking, closely monitoring to prevent burning.

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