Ingredients:
For the Bread Pudding:
6 cups cubed stale bread (about 1 inch square)
2 cups milk
1 cup granulated sugar
4 large eggs
¼ cup melted butter
1 teaspoon vanilla extract
1 teaspoon cinnamon ground
¼ teaspoon nutmeg ground
Optional: ½ cup raisins or currants
For the Vanilla Sauce:
1 cup milk
½ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract.
Instructions:
Preheat the Oven: Precook your oven to 350°F (175°C)..Grease a 9×13-inch baking dish or similar casserole dish of equal size.
Prepare the Bread: Put the prepared baking dish in it and place cubed bread in it.
Make the Custard Mixture: In a large bowl, whisk these together until well blended- milk, sugar, eggs, melted butter, cinnamon, vanilla extract and nutmeg. Pour this mixture evenly over bread cubes; gently stir until all of them are soaked properly.
Add Raisins (Optional): Sprinkle them over the bread mixture if you are using raisins or currants.
Bake: Bake for around 45-50 minutes in the oven, heating until pudding sets and top turns golden brown.
Prepare Vanilla Sauce: While the bread pudding is baking, make the vanilla sauce. In a medium saucepan, whisk together milk, sugar, and cornstarch. Cook over medium heat while constantly stirring with a whisk until it starts to boil and becomes thick. Remove from fire then pour in the vanilla extract.
Serve: Leave aside a bit until it is lukewarm.. Dish out individual servings onto plates and drizzle warm vanilla sauce onto each one of them.