Bread pudding is a straightforward, simple pastry made with feathery white bread and basic, regular fixings. It's a good old formula that your entire family will cherish.
Bread pudding is a good old treat produced using shapes of day-old bread. The bread gets absorbed a straightforward custard combination produced using eggs, milk, sugar, and a little cinnamon and nutmeg. It's at that point heated in a major broiling dish until the top is brilliant and the center is still somewhat gooey.
It tastes warm, comfortable, and totally compelling. Also, it's very verification that you needn't bother with extravagant fixings or gear to make an overly delicious sweet. This bread pudding is so flavorful as a straightforward pastry formula, or an additional debauched breakfast. It demonstrates that you just need a couple of regular fixings to make a tasty treat, and everybody consistently needs a subsequent making a difference!
Ingredients
- 6 large eggs
- 4 cups whole milk
- 1/2 teaspoon nutmeg
- 1 cup white sugar
- butter for greasing the pan
- 1 large loaf white bread I typically use an 18 oz loaf
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
Instructions
- Grease a 3-quart (9x13 inch) casserole pan.
- Cut the bread into cubes and place in the greased pan.
- In a very large bowl, whisk the eggs.
- Then whisk in the sugar, milk, vanilla extract, cinnamon, & nutmeg.
- Pour the egg mixture over top of the bread, tossing the bread as necessary so that it's all covered in the egg mixture.
- Allow the pudding to sit for 20 minutes so that the bread soaks up the egg mixture. As you wait, preheat the oven to 350F degrees.
- Cover the dish with aluminum foil and bake for 20 minutes, then remove the aluminum foil and continue baking for 20-25 minutes or until the top is golden brown.
- Let it cool for at least 10 minutes before slicing into pieces and serving.
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