Prepare the Bread: – Preheat your oven to 350°F. – Grease a 7×11″ (or similar-sized) baking dish with butter. – Cut day-old bread into big cubes (about 1.5-2 inches). Place them into the dish without worrying about the arrangement. Make the Vanilla Custard Sauce: – Mix all the custard ingredients in a nonstick saucepan. Whisk them well to combine.
– Heat over medium-low heat, stirring continuously, until the butter melts. Assemble and Bake: – Pour the custard sauce over the bread, making sure to cover all pieces. Save about 1.5 to 2 cups of sauce for later. – Press the bread gently to help it soak up the sauce. – Bake for 40 minutes, until golden and firm but still a little jiggly.
Prepare the Vanilla Creme Anglaise: – Use the reserved sauce to make creme anglaise. Cook it over low heat, stirring until it thickens enough to coat the back of a spoon. – Strain it to remove lumps, making sure it’s pourable. Serve: – Slice the bread pudding and drizzle creme anglaise over the top. – Sprinkle with powdered sugar and enjoy while warm.