Classic Bread Pudding with Vanilla Sauce

Steps

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1. 1
   Preheat the oven to 350°F (175°C) and get an 8x8-inch casserole dish ready.
   ▶ ≈0:06
2. 2
   Cut rich bread like brioche or challah into about 2-inch pieces, roughly 6 cups. If the bread is too fresh, let it sit out to dry or bake it at 250°F for 10 minutes to firm it up.
   ▶ ≈0:19
3. 3
   Butter the casserole dish and arrange the bread pieces evenly, with some crusty sides facing up for a nicer presentation.
   ▶ ≈1:51
4. 4
   Make the custard: combine milk, sugar, butter, salt, and cinnamon in a pot. Heat over medium, stirring occasionally, until the butter melts and the milk is warmed through.
   ▶ ≈2:27
5. 5
   Remove from heat and let the mixture cool for about 10 minutes so the eggs won't scramble when added.
   ▶ ≈3:56
6. 6
   Crack the eggs into a small bowl to check for shells, then whisk them into the cooled milk mixture one at a time. Stir in the vanilla extract.
   ▶ ≈4:04
7. 7
   Pour the custard evenly over the bread, making sure no dry spots remain on top. Let it sit for about 20 minutes to fully soak in.
   ▶ ≈4:53
8. 8
   Bake at 350°F (175°C) for 40 to 45 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
   ▶ ≈5:35
9. 9
   Make the vanilla sauce: in a medium saucepan, combine milk, cream, butter, and brown sugar. Heat over medium, stirring occasionally.
   ▶ ≈5:56
10. 10
    Meanwhile, mix the cornstarch with water (or bourbon, rum, or brandy) to make a slurry.
    ▶ ≈6:37
11. 11
    Once the milk mixture starts steaming, whisk in the slurry and stir until noticeably thickened, then remove from heat.
    ▶ ≈7:42
12. 12
    Off the heat, stir in the vanilla extract or vanilla bean paste, and add a pinch of salt to taste if desired.
    ▶ ≈8:10
13. 13
    Once the bread pudding comes out of the oven, spoon the warm vanilla sauce over it and serve, optionally with ice cream.
    ▶ ≈8:32