Ingredients
Scale
- 6 cups stale bread cubes (Brioche, Challah, or French bread work best)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted (for greasing and drizzling)
- 1/2 cup raisins or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with melted butter or cooking spray to ensure the pudding does not stick to the sides during baking.
- Cut your stale bread into 1-inch cubes. If your bread is fresh, you can lightly toast the cubes in the oven for 10 minutes to dry them out. Place the bread cubes in the prepared baking dish, spreading them out evenly. Sprinkle with raisins or chocolate chips if you are using them.
- In a large mixing bowl, whisk together the eggs and sugar until well combined. Slowly pour in the milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Whisk vigorously until the mixture is smooth and the spices are evenly distributed.
- Pour the egg and milk mixture over the bread cubes in the baking dish. Use a spatula or your hands to gently press the bread down, ensuring every piece is submerged and can absorb the liquid. Let it sit for about 15 to 20 minutes before baking.
- Place the dish in the center of the preheated oven. Bake for 45 to 50 minutes, or until the top is golden brown and the custard is set but still slightly jiggly in the middle. Remove from the oven and let it cool slightly before serving.
- Cook Time: 60 minutes
- Diet: Vegetarian