This bread pudding recipe is a wonderful, tasty, simple and economical dessert that is a great choice gatherings and potlucks! The key: make sure that you choose the right kind of bread and let it soak up the custard before cooking.
Prep Time: 10 minutes Cook Time: 45 minutes
Ingredients:
- 2 1/2 – 3 cups cubed Challah bread, or brioche (if you have stale french bread, or sourdough on hand use that)
- 2-3 cups half & half (with evaporated milk, should be enough to cover bread)
- 1 can (8oz) evaporated milk
- 2 TSP cinnamon
- 1 TSP nutmeg
- 1/2 TSP salt
- 1 TSP allspice
- 4 eggs
- 1/2 cup raisins (optional, you can use dried cranberries as an alternative, if you prefer)
Cooking Instructions:
- Combine all wet/dry ingredients in glass baking dish; cover with cling wrap and refrigerate for 1-2 hours
- Preheat over to 350 degrees
- Place uncovered dish in the preheated over for 40-45 minutes until the custard is moist, but not wet
- Let stand for 15-20 minutes before slicing to let dish set
- Optional toppings: hot caramel sauce, vanilla ice cream, toasted nuts