Custard Bread Pudding
Fans of bread pudding will love this one!
Servings: 8 servings
Ingredients
- 2 cups whole milk
- 1 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 5 large eggs, beaten slightly
- 1 teaspoon vanilla extract
- ⅔ cup granulated white sugar
- ¼ teaspoon salt
- 3 cups (5 to 6 slices) day-old bread cubes (I like to use challah, brioche or French bread)
- ground cinnamon
- ground nutmeg
Instructions
- Preheat the oven to 350℉.
- Scald the milk and cream in a heavy-bottomed saucepan (do not boil). Stir in the butter to melt. Set the pan aside to cool slightly.
- In a mixing bowl, combine the beaten eggs, vanilla, sugar, and salt. Very gradually stir the warm milk into the egg mixture. Then stir in the bread cubes.
- Butter a 2-quart baking dish and pour in the custard. Sprinkle with cinnamon and nutmeg. Set the dish inside a larger pan with ½ inch hot water in it.
- Bake for 40 to 50 minutes or until the custard sets and a knife inserted near the center comes out clean.
Nutrition
Serving: 1serving | Calories: 517kcal | Carbohydrates: 63g | Protein: 16g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 165mg | Sodium: 569mg | Potassium: 290mg | Fiber: 4g | Sugar: 26g | Vitamin A: 794IU | Vitamin C: 0.4mg | Calcium: 225mg | Iron: 4mg