Ingredients
Scale
- 6 cups cubed stale bread
- 4 large eggs
- 3 cups whole milk
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup (1/2 stick) unsalted butter, melted
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg.
- Step 3: Add the cubed bread to the egg mixture and gently press down to submerge. Let the bread soak for at least 15-20 minutes, occasionally pressing the bread down to ensure even saturation.
- Step 4: Pour the bread mixture into the prepared baking dish. Drizzle the melted butter evenly over the top.
- Step 5: Bake for 45-55 minutes, or until the pudding is set and the top is golden brown. A knife inserted near the center should come out mostly clean.
- Step 6: Let the bread pudding cool slightly before serving. Serve warm, plain or with your favorite toppings like whipped cream or caramel sauce.
Notes
- Store leftover bread pudding in the refrigerator for up to 3 days, covered tightly.
- For a single serving, gently microwave for 30-60 seconds, or until warmed through.
- A scoop of vanilla ice cream melts beautifully on top of this comforting dessert.
- For extra flavor, consider using challah or brioche bread, and increase the soaking time to ensure optimal moisture absorption.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American