It's no secret that I love sweets! One of my favorite desserts is bread pudding. Whenever I see it on the dessert menu at a restaurant, I just have to order it. I love it most when it's super moist on the inside and a little crunchy on the top. I'm pretty picky about my sauce too...I like it to be a little sweet, but I don't always love the overpowering rum sauce that lots of restaurants like to use. I was excited to try out this warm vanilla sauce recipe and it did not disappoint! It was just the right amount of sweet and super creamy.
I originally doubled the sauce recipe and we had quite a bit leftover. You should have just the right amount when made as directed below, but if you love sauce and want to make sure you have plenty, double the sauce recipe! I'm sure you can find something yummy to dunk into any leftover sauce you may have. The bread pudding is best served warm from the oven with the warm sauce drizzled over it, but it tastes totally amazing heated up the next day! Enjoy!
2. In a medium saucepan, whisk together the milk, sugar, cinnamon, and nutmeg. Add butter and heat over medium-low heat until butter has melted and milk is warm, but not boiling. Remove from heat and whisk in vanilla and beaten eggs.
3. Pour egg mixture into the bowl of bread cubes. Stir the bread until all cubes have been coated with the egg mixture. Let sit for 5 minutes.
4. Transfer mixture to prepared baking dish. Sprinkle brown sugar over the top. Bake uncovered for 35-40 minutes, or until it is set in the center and the top is lightly golden.
5. To make the Vanilla Sauce, whisk together sugar, flour and heavy cream in a saucepan over medium heat. Add the butter and heat until boiling, stirring often. Let simmer until the sauce has thickened for a few minutes. Remove from heat and stir in vanilla. Pour warm sauce over bread pudding and enjoy!