Ingredients
- 6 cups of day-old bread, cubed (preferably brioche or challah)
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins or chocolate chips (optional)
- Butter for greasing the dish
If you’re missing day-old bread, simply toast fresh bread cubes in the oven at 350°F for about 10 minutes until dry but not browned. You can also substitute whole milk with a plant-based option if you prefer a dairy-free version.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined. This custard mixture is the heart of the bread pudding, so take your time ensuring everything is mixed thoroughly.
- Add the cubed bread to the custard mixture, stirring gently to ensure all pieces are coated. Let the bread soak for at least 20 minutes, allowing it to absorb the flavors fully.
- Fold in the raisins or chocolate chips if using. This step reminds me of the spontaneity in my grandmother’s kitchen, where a handful of this or that could transform a dish.
- Transfer the bread mixture to the prepared baking dish, spreading it evenly. Press down gently to compact the bread, ensuring an even bake.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. You’ll know it’s done when a knife inserted into the center comes out clean.
- Allow the bread pudding to cool for at least 10 minutes before serving. This short wait is perfect for savoring the anticipation, much like waiting for a story’s climax in a good book.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International