Bread Pudding with Vanilla Sauce

Instructions

1. Prepare the bread
   Preheat oven to 350°F (175°C). Place the bread cubes in a greased 9x13-inch baking dish. If using raisins, scatter them evenly among the bread cubes.
2. Make the custard mixture
   In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined and smooth. Pour this mixture over the bread cubes, ensuring all pieces are soaked. Let stand for 10 minutes, occasionally pressing the bread down to absorb the custard.
3. Bake the pudding
   Drizzle melted butter over the top of the soaked bread. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set but still slightly jiggly. A knife inserted into the center should come out mostly clean.
4. Start the vanilla sauce
   While the pudding is baking, combine cream and milk in a medium saucepan. If using a vanilla bean, add the split bean and seeds to the cream mixture. Heat over medium-low heat until small bubbles form around the edges (do not boil).
5. Prepare egg mixture
   In a medium bowl, whisk together egg yolks and sugar until pale and thick, about 2-3 minutes. Slowly whisk about 1/2 cup of the hot cream mixture into the egg mixture to temper the eggs, then gradually whisk the egg mixture back into the saucepan.
6. Cook the sauce
   Cook over low heat, stirring constantly with a wooden spoon, until the sauce thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil or the eggs will curdle. Remove from heat and stir in vanilla extract if using instead of vanilla bean. Strain through a fine-mesh sieve if desired.
7. Serve the dessert
   Allow the bread pudding to cool for 15 minutes. Serve warm, drizzled generously with the vanilla sauce. The pudding can also be served at room temperature or chilled, with the sauce poured over individual servings.