6 cups day-old bread, cut into 1-inch cubes (see Chef’s Notes for best types)
2 cups whole milk (or half-and-half for extra richness)
4 large eggs
¾ cup granulated sugar
2 tablespoons unsalted butter, melted (plus more for greasing)
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
½ cup raisins (optional, can be substituted with other dried fruit)
For the Vanilla Sauce (The Crown Jewel):
½ cup (1 stick) unsalted butter
1 cup heavy cream
½ cup granulated sugar
½ cup packed light brown sugar
2 teaspoons pure vanilla extract
Pinch of salt
The Step-by-Step Method: Creating a Classic
Prep Time: 20 mins | Cook Time: 45-55 mins | Serves: 8
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Generously butter a 2-quart baking dish (an 8×8 or 9×9 inch square dish works perfectly).
Step 2: The Bread Base
Place the cubed bread (and raisins, if using) in the prepared baking dish. Gently toss them together.
Step 3: Create the Custard
In a large bowl, whisk the eggs until they are light and foamy. This incorporates air for a lighter pudding.
Add the sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the mixture is smooth and well-combined.
Gradually pour in the milk while whisking constantly to create a smooth, homogenous custard.
