BREAD PUDDING
8 servings
Butter a 2-quart baking dish. Trim the crusts and cut into ½-inch cubes:
- 12 to 16 ounces sliced white bread, stale but not hard
You should have 5 lightly packed cups. Spread the bread in the prepared baking dish. If desired, scatter over the top:
- (¾ cup raisins or other dried fruit)
Whisk together thoroughly in a large bowl:
- 4 large eggs
- 3 cups whole milk
- ¾ cup sugar
- 1 teaspoon vanilla
- ¾ teaspoon ground cinnamon
- ¼ teaspoon grated or ground nutmeg
- Pinch of salt
Pour the mixture over the bread and let stand for 30 minutes, periodically pressing the bread down with a spatula to help it absorb the liquid.
Preheat the oven to 350°F.
Bake the pudding in a water bath until a knife inserted in the center comes out clean, 55 minutes to 1 hour. Serve warm with:
- Whipped Cream or cream