Classic Bread Pudding
photo by Barb G.
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 loaf firm crusty French bread (1 lb., 4 to 4 1/2 inches wide)
- 3 large eggs
- 2 cups half-and-half
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons vanilla
- 1⁄4 teaspoon ground nutmeg
directions
- Trim crusts off bread and cut loaf cross-wise into 3/4 inch thick slices.
- Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan – you may have to overlap them on each other and push and tug a bit to get them to fit without overlapping the edges of the pan.
- Whisk the eggs, half-and-half, sugar, nutmeg and vanilla together until well blended, then gently pour over the bread and soak for about 30 to 40 minutes until its al soaked up – you may need to coax it a bit by spooning some of the liquid over the top.
- Bake in 350 oven for about 30 minutes, or until custard is cooked in the center.
- If desired, run the pan under the broiler about 3 to 4 inches from the heat for a golden and crusty top (optional).
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Reviews
-
I decided to make this with a spice cake instead of bread (used Duncan Hines mix). I also had a cup of (fat free!) cinnamon hazelnut half-n-half... so I used that and then a cup of milk and the spices as written. Y'all, it was AWESOME!!!! I had friends over and we plowed through that pudding!!!! There's just enough for breakfast in the morning. Thanks for posting!
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RECIPE SUBMITTED BY
Jellyqueen
Repton, 39
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