Ingredients and Weight:
- 1 loaf (1 pound) French bread, cut into 1-inch cubes
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
For Vanilla Sauce:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 vanilla bean, split and scraped
- 1 tablespoon cornstarch
- 1 tablespoon water
Preparation Time:
20 minutes
Cooking Time:
50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine bread cubes, sugar, cinnamon, and nutmeg.
- In a separate bowl, whisk together eggs, milk, heavy cream, and vanilla extract.
- Pour egg mixture over bread cubes and let stand for 10 minutes, or until bread absorbs liquid.
- Pour bread pudding mixture into a greased 9x13-inch baking dish.
- Bake for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- While bread pudding is baking, prepare vanilla sauce. In a small saucepan, combine heavy cream, sugar, vanilla bean, cornstarch, and water. Bring to a simmer over medium heat, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until sauce has thickened. Remove from heat and stir in vanilla extract.
- Serve bread pudding warm with vanilla sauce drizzled on top.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 350
- Fat: 15g
- Protein: 10g
- Carbohydrates: 40g
Dish Characteristics:
- Rich and creamy with a crispy top
- Fragrant with cinnamon and nutmeg
- Perfectly balanced sweetness
- Pairs well with vanilla sauce
User Comments:
- "This bread pudding is absolutely divine! It's so moist and flavorful."
- "The vanilla sauce is the perfect complement to the bread pudding."
- "I love that this recipe is so easy to make, yet it tastes like it came from a fancy restaurant."
Special Precautions and Tips:
- Use stale bread for a more flavorful bread pudding.
- Do not overmix the bread pudding batter, as it can make the pudding tough.
- Cover the bread pudding with foil during the last 10 minutes of baking to prevent overbrowning.
- Let the bread pudding cool for at least 30 minutes before serving to allow it to set.
