10 slices bread hearty farmhouse-style toasted cut into cubes
2 tablespoons butter melted
1 eggs
3 eggs beaten
1 tablespoon flour all-purpose
1 pinch ground cinnamon
0.5 cup brown sugar light
1 cup raisins
1 pinch salt
1 tablespoon vanilla extract
1.5 cups sugar white
1.3 cups milk whole
Equipment
bowl
sauce pan
oven
whisk
mixing bowl
baking pan
aluminum foil
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning.
Let the pudding stand for 10 minutes before serving.
For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth.
Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract.
Pour sauce over warm bread pudding, or serve on the side in a bowl.
