This is the best bread pudding I've made. I've experimented repeatedly, varying the recipe just slightly until I got it perfect, or at least perfect to me at the time (my tastes have changed I'm sure I'd find it too sweet now, since a handful of blueberries seems extremely sweet to me after 3 months of 0 sucrose).
Ingredients
- 6 large eggs
- 1 cup milk
- 1 pint heavy cream
- 1 tsp vanilla extract
- 1 cup (loose) brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 6 cups (or one loaf) of 1-2 day old baguette bread, cubed (NOTE: let it sit out for half the time on one side and half the time on the other so it is very dry on the whole outside and slightly dry on the inside, cube it just before usage)
- 1.5 oz dried fruit (raisins, cranberries, whatever type of dried fruit you wish)
Vanilla ice cream - optional
Generously butter a 10 inch square baking pan and set aside.
In a large mixing bowl, whisk the eggs thoroughly. Pour in the milk, vanilla extract and brown sugar and continue whisking. Lastly, fold in the heavy cream, cinnamon and nutmeg and whisk until all cinnamon is 'wet'. Fold in the bread, using a spoon to push the bread down under the mixture and spoon more mixture on top.
Every 10 minutes for the next 40 minutes, repeat the spooning and pushing procedure with the spoon.
Preheat oven to 350 °F. Stir in raisins just prior to pouring the mixture into the prepared pan. Cover with buttered foil and bake 25 minutes. Remove foil and continue baking until the pudding is firm and golden (about 35 minutes). Cool pudding about 20 minutes until just 'warm', then serve.
Optional: Serve each dish with a dollop if vanilla ice cream.
Prep Time: 40 minutes
Yield: 10-12 servings
Nutritional info: Scary