Bread Pudding:
I grew up in a Dominican household eating bread pudding and I took for granted how often my mom would make this dessert. As I got older, I did not really appreciate this delicious dessert until I had a family of my own and began to look for ways to repurpose stale bread. This is a dish that can quickly be made if you have unexpected guests or have to make something with only a few basic ingredients on hand. I grew up thinking bread pudding originated in a Latin country because it was always a typical dessert in our home and at our local bakery. It was only a few years ago that I found out this was not the case and that the British have claimed bread pudding as part of their culinary heritage. Bread pudding was a dish that evolved as a means of using up leftover, stale bread at a time when food was scarce. It was first known as a "poor man's pudding" as it was made from stale leftover bread that was simply moistened in water, to which a little sugar, spices and other ingredients were added. This dessert tastes even better with the vanilla sauce poured on top right before eating it. However, I have also included a simple glaze that tastes just as delicious if you prefer not to use the stove. I hope you enjoy this dessert as much as I do and that it becomes a staple in your kitchen as well. Now let's bake!
 
Course: Dessert
Cuisine: British
Prep Time: 60 minutes
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Servings: 9

Ingredients:

• 6 cups cubed stale bread (French, Italian, Cuban, Portuguese, challah, brioche, regular sliced)
• 2 cups milk
• 3 large eggs
• 3/4 cup sugar
• 2 tbsp butter, melted
• 1 1/2 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg

For the Vanilla Sauce:

• 1/2 cup butter
• 1 cup sugar
• 1/2 cup heavy whipping cream
• 1 tbsp vanilla extract

For powered sugar glaze (instead of the vanilla sauce):​

• 2 cups sifted confectioner's sugar
• 2-4 tablespoons milk, half and half, water, or flavored liquid of choice
• ½ to 1 teaspoon vanilla extract
• No stove needed for this glaze, simply whisk in a bowl and spread on top of the bread pudding

Instructions:

1. Grease an 8×8-inch casserole dish with nonstick spray or butter and set aside.
2. Cut bread into 1-inch cubes and spread evenly on the bottom of the casserole dish.
3. In a large bowl, whisk together the milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg. Pour the mixture evenly over the bread, getting all the bread wet from the mixture. I like to use a rubber spatula (or my hands) to mix all the bread and mixture together.
4. Let the bread sit for 20-25 minutes to soak up the milk and egg mixture.
5. Meanwhile, preheat the oven to 350°F (176°C). Bake for 50-55 minutes. It should be jiggly, but set. The center should rise fully, so if it hasn’t yet, it might need a little more bake time. Remove from oven when done and let it cool.

For the vanilla sauce:

1. While the bread pudding cooks, make the vanilla sauce.
2. Melt the butter in a medium saucepan on low heat, then add the sugar, heavy cream and vanilla extract. Stir continuously.
3. Slowly cook over low heat while stirring until the mixture coats the back of a spoon.
4. Remove the sauce from the heat and serve warm over the bread pudding.
5. Serve and enjoy!