First Step: Prepare your baking dish and bread Preheat your oven to 350°F (175°C). Lightly butter an 8-inch square baking dish to prevent sticking. Cut 6 cups of stale bread into roughly 2-inch cubes and place them evenly into the dish.

Second Step: Warm the custard mixture In a medium saucepan, combine 2 cups whole milk, ½ cup sugar, 3 tablespoons butter, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Heat over medium heat until the butter melts, stirring occasionally. Remove from heat and let cool slightly.

Third Step: Combine eggs and vanilla In a mixing bowl, whisk 3 large eggs. Slowly pour the warmed milk mixture into the eggs, whisking constantly to temper and prevent curdling. Stir in 1 tablespoon vanilla extract for aromatic depth.

Fourth Step: Soak the bread cubes Pour the custard evenly over the bread cubes in the baking dish, using a spatula to carefully press the cubes down, ensuring they absorb the custard thoroughly. Let the mixture sit for 20-30 minutes to promote a fluffy and creamy pudding.

Fifth Step: Bake the pudding Place the dish uncovered in the preheated oven and bake for 40-45 minutes until the top is golden brown and a knife inserted in the center comes out clean. Avoid overbaking to keep moisture intact.

Final Step: Prepare and serve with vanilla sauce While the pudding bakes, prepare the homemade vanilla sauce to complement it: combine 1 cup whole milk, 1 cup heavy cream, ½ cup packed light brown sugar, and 2 tablespoons butter in a saucepan over medium heat until steaming and sugar dissolves. Dissolve 2 tablespoons cornstarch in ¼ cup water (or bourbon/rum for a twist) and stir in. Cook until thickened, then remove from heat and stir in 1 tablespoon vanilla extract with salt to taste. Serve bread pudding warm with generous sauce drizzled on top and extra on the side for dipping.