Preparation:

Step 1: Prepare the Bread Begin by cutting the bread into 1-inch cubes. If your bread isn’t stale, toast the cubes in the oven for a few minutes to dry them out a bit. This will help the bread absorb the custard mixture more evenly. Once prepared, set the bread aside.

Step 2: Make the Custard Mixture In a medium mixing bowl, whisk together the eggs, sugar, cinnamon, nutmeg, and salt until fully combined. Add the whole milk and heavy cream, continuing to whisk until the mixture is smooth. Stir in the vanilla extract.

Step 3: Combine Bread with Custard Place the bread cubes into the prepared greased baking dish. If you’re using raisins, sprinkle them evenly over the bread cubes. Pour the custard mixture over the bread cubes, making sure all of the bread is soaked. Press the bread gently into the custard with the back of a spoon to ensure the bread absorbs the liquid evenly. Let it sit for about 10–15 minutes to ensure the bread has fully soaked up the custard.

Step 4: Bake the Pudding Preheat your oven to 350°F (175°C). Once the bread is fully soaked, place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the center is set. You can test the pudding’s doneness by inserting a knife or toothpick in the center—if it comes out clean, the pudding is ready.

Step 5: Make the Vanilla Sauce While the pudding is baking, make the vanilla sauce. In a saucepan, combine the heavy cream, sugar, butter, and a pinch of salt. Heat over medium heat, stirring constantly until the butter has melted, and the sugar has dissolved. In a separate bowl, whisk the egg lightly. Gradually pour in some of the hot cream mixture into the egg, stirring constantly to temper the egg. Slowly whisk this egg mixture back into the saucepan and cook on low heat, stirring constantly until the sauce thickens to your desired consistency. Once thickened, remove from heat and stir in the vanilla extract.