INGREDIENTS :
Any 6-8 day old bread (can use full loaf French bread, Croissants, white bread, hot dog/ hamburger buns, ect)
4 eggs
2 tsp vanilla extract
1 cup white sugar
1 cup light brown sugar
2 tsp cinnamon
About 2 pinches of salt
1/2 cup butter melted/ 1 stick of butter
1 cup heavy cream
3 cups regular milk
VANILLA SAUCE :
1 cup light brown sugar
1 tbsp flour
About 2 pinches of cinnamon
About 2 pinches of salt
1/2 cup heavy cream
1 cup milk
1 egg
2 tbsp butter
1 tbsp vanilla extract
(When vanilla sauce is almost ready, be sure to taste It to see if it’s to your liking, if it needs sugar, add sugar, if it’s too sweet, add a bit of milk)
DIRECTIONS :
Step 1:
Cup your bread into cubes, place that aside and into a large bowl, add your eggs, sugars, vanilla extract, cinnamon, salt, butter, once all is mixed thoroughly add your milks.
Step 2 :
Add your bread cubes into your bowl with your liquids and push the bread lightly so that every bread is soaked with the liquids. Once done, put your mixture in the refrigerator for about 15 to 20 minutes
Step 3 :
While you’re waiting, preheat your oven to 375°F and grease your dish, I’ll be using the 13×9
Step 4 :
Bake for about 55 minutes and make sure to keep an eye on it. Put aluminum foil for the first 35 minutes and take it off the rest of the time. Once done, take it out and let it rest
Step 5 :
For your sauce, start off with a cold sauce pan. Add your brown sugar, flour, cinnamon, salt, and mix (while heat is off). Add your heavy cream and milk and a well beaten egg, whisk it really good, and add your butter. Turn your stove on to medium and whisk nonstop for about 10-12 minutes once you see it thicken and boil a bit, turn off your heat and add your vanilla extract (DO NOT PUT YOUR HEAT HIGH OR ELSE THE EGGS WILL SCRAMBLE. IT MIGHT LOOK LIKE NOTHINGS HAPPENING BUT DO TIME IT WILL THICKEN UP !)
Step 6 :
Let your sauce cool for 5 minutes. Once done, serve your pudding and top with the delicious sauce.
lynberrybakes 