The whole fam went crazy for this dish. I'm doubling up the recipe next round.

Bread pudding is a beloved classic that transcends generations, bringing a sense of warmth and nostalgia to the table. This recipe, passed down from my grandmother, combines simple ingredients to create a rich and comforting dessert that's perfect for any occasion. What makes this bread pudding special is the combination of a creamy custard base and the delightful crunch of baked bread on top, all drizzled with a luscious vanilla sauce. It's both a nod to traditional Midwest comfort food and a testament to the timeless appeal of homemade desserts.

Bread pudding pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a bit of tart contrast, consider serving it with a side of stewed fruit, such as cinnamon-spiced apples or berries. A hot cup of coffee or a glass of cold milk also complements the rich, sweet flavors perfectly, making this an ideal dessert for a cozy evening in.

Servings: 8

6 cups of day-old bread, cubed
3 cups of whole milk
3/4 cup of sugar
3 large eggs
1 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
1/4 teaspoon of salt
1/4 cup of unsalted butter, melted

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.

In a large bowl, combine the cubed bread and melted butter, making sure the bread is evenly coated.

In a separate bowl, whisk together the eggs, sugar, vanilla extract, ground cinnamon, and salt. Gradually add the milk, continuing to whisk until well combined.

Pour the milk mixture over the bread, gently pressing down to ensure all the bread is soaked. Let it sit for about 10 minutes to allow the bread to absorb the custard mixture.

Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly.

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

Let the bread pudding cool slightly while you prepare the vanilla drizzle.