Ingredients
Scale
- 8 egg yolks
- 1 cup whole milk
- 1 cup heavy cream
- 2 teaspoons vanilla extract or vanilla bean paste
- ⅓ cup granulated sugar
- 2 cups heavy cream
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 eggs
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract or vanilla bean paste
- ⅓ cup sugar
- 1 loaf of bread – sourdough challah or brioche, cut into 1-inch cubes
Instructions
- Pour the whole milk and heavy cream into a medium saucepan and heat over medium-low for about 3 to 5 minutes until steaming around the edges.
- Remove the saucepan from heat.
- In a separate medium bowl, whisk together the egg yolks and granulated sugar.
- Gently pour the warm milk mixture into the egg and sugar mixture while whisking continuously to prevent the eggs from cooking.
- Return the combined mixture back to the saucepan and cook over medium-low heat for another 5 minutes until it thickens, stirring frequently.
- Stir in the vanilla extract and allow the mixture to cool to room temperature.
- Cover the mixture with plastic wrap so that it touches the surface to avoid a film forming.
Notes
Make sure to whisk continuously while combining the warm milk with the egg mixture to prevent curdling.
Allow the vanilla sauce to cool before serving to enhance the flavors.
Use high-quality bread for the best texture and taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.