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Bread Pudding
I bake my own poppy seed egg bread just to make this pudding but you can certainly use a store-bought loaf. Since bread cubes are hard to measure, I use a kitchen scale to get the exact weight. This pudding is so good, it doesn’t need any topping.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Makes: 6 servings
Ingredients:
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6 oz. egg bread cut into 1-inch cubes (about 5 cups)
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3 eggs
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1/2 cup + 1 Tablespoon sugar
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2 cups milk (whole milk or low fat)
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1 teaspoon vanilla
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a pinch of nutmeg
Instructions:
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Preheat oven to 350 degrees F.
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Place bread cubes into an eight-inch round baking dish with tall sides.
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With an electric mixer, beat eggs & sugar on medium-high speed. Beat until thick & pale, about 5 minutes.
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On low speed, stir in milk, vanilla and nutmeg.
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Pour mixture over bread and let stand 5 minutes, or longer while the oven heats up. Push bread down a few times with a spoon.
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Bake, uncovered, for 40 minutes.
EGG BREAD-YOU CAN USE WHITE BREAD TOO
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