1-Getting started with bread pudding: Begin by preheating your oven to 350°F, as this sets the stage for even baking. This classic recipe uses stale bread to soak up the flavorful custard, making it a comforting favorite.

2-Combine ingredients in saucepan: In a medium saucepan, combine 2 cups whole milk, ½ cup granulated sugar, 3 tablespoons unsalted butter, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Heat over medium heat, stirring occasionally, until the butter melts, then remove from heat and let it cool for about 10 minutes.

3-Prepare baking dish and add custard: Lightly butter an 8-inch square baking dish and place the 6 cups of stale bread cubes in it. Once the milk mixture is warm, whisk in 3 large eggs one at a time, then add 1 tablespoon vanilla extract. Pour this custard evenly over the bread, making sure all pieces are soaked, and let it sit for 20 to 30 minutes before baking.

4-Bake and prepare vanilla sauce: Bake for 40 to 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. While the pudding bakes, prepare the vanilla sauce by combining 1 cup whole milk, 1 cup heavy cream, ½ cup packed light brown sugar, and 2 tablespoons unsalted butter in a saucepan over medium heat. Stir until the mixture begins to steam, then dissolve 2 tablespoons cornstarch in ¼ cup water and add it, stirring constantly until thickened. Remove from heat and stir in 1 tablespoon vanilla extract or paste, plus salt to taste if desired.

5-Serve: Pour the sauce over the warm pudding and serve.