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-4 cups stale bread, cut into 1-inch cubes

– 2 cups milk

– 2 large eggs

– 1/2 cup granulated sugar

– 3 teaspoons of vanilla extract

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 cup melted butter

– 1/3 cup raisins (optional)

To prepare the vanilla sauce:

– 1/2 cup heavy cream

– 1/2 cup of sugar

– 1/2 cup of butter

– 1/2 cup brown sugar

– 1 tablespoon of vanilla extract



1. Preheat oven to 175°C. Greased a casserole dish with butter or nonstick cooking spray.2. In bowl, mixing the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until well blended.

3. Adding bread cubes to the mixture also stirring gently to coat completely. Let the mixture sit for 10 minutes, allowing the bread to absorb the custard.

4. If using raisins, fold them to the bread mix.

5. Pour  melt butter  on mixture and stirring to distribute.

6. Transfering buttermilk bread mixture to a greased casserole dish, spreading it .

7. Bake in preheated oven for 45-55 minutes . You can test for doneness by inserting a toothpick into the center; You must come out

8. While bread pudding is baking, prepare the vanilla sauce. In a small saucepan, mix the heavy cream, sugar, butter, and brown sugar. Heat on medium heat, stirring constantly, until the sauce thickens and coats the back of spoon. Don’t let it boil. Remove from heat and stir in vanilla extract.

9. Once bread pudding is done, remove it from the oven and let it cool slightly. Serve warm, covered with vanilla sauce.

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