Classic Bread Pudding

Classic Bread Pudding

The great thing about this recipe is that it is so versatile. After learning the ratio for the custard (milk,
cream and eggs) you can use any combination of spices, fruits, nuts…even candies!

Yield:

1 loaf pan -9x5x3

2c

whole milk

1c

cream

3ea

whole eggs

1/3c

sugar

a/n

bread- any kind you like (day old brioche is a delicious choice)

Pre-heat oven to 350 degrees.

Prep bread by tearing it into bite sizes pieces and set aside. You’ll need enough to just about fill the pan.

Spray loaf pan with non-stick cooking spray.

In a large bowl, whisk eggs.

Add milk, cream and sugar and whisk until blended.

Now add your flavoring to taste. Perhaps you might add cinnamon, nutmeg, raisins and diced apple. Or
maybe you’re in the mood for chocolate syrup, walnuts, white chocolate chips and m&ms. Get creative!

Now add your bread pieces to the liquid and give it a good soak. The length of time will depend on how
firm your bread is, the firmer crusty stuff needs a few more minutes to absorb the liquid.

Add your mixture by the hand-full (don’t forget the chunky stuff) until about 2 inches from the top of
the pan. Pour some remaining liquid over the top. Discard any left-over liquid or bread.

Bake at 350 for 25 minutes or until almost all of the liquid has absorbed.

Enjoy while warm. Great with ice cream!