Bread Pudding-RECIPE

[Nat Quinn]

 

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:

• 6 oz. egg bread cut into 1-inch cubes (about 5 cups)

• 3 eggs

• 1/2 cup + 1 Tablespoon sugar

• 2 cups milk (whole milk or low fat)

• 1 teaspoon vanilla

• a pinch of nutmeg

Instructions:

1. Preheat oven to 350 degrees F.

2. Place bread cubes into an eight-inch round baking dish with tall sides.

3. With an electric mixer, beat eggs & sugar on medium-high speed. Beat until thick & pale, about 5 minutes.

4. On low speed, stir in milk, vanilla and nutmeg.

5. 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.

6. Bake, uncovered, for 40 minutes.

EGG BREAD-YOU CAN USE WHITE BREAD TOO

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