Deluxe Bread Pudding

Deluxe Bread Pudding;

This is a great way to get the full useage of the breads and baked goods that are past the freshness date.  Any kinds of bread and pastries can be frozen and when you have enough to make this stellar dessert. Cube into bite size peices and using a spoon mix together, spread out in a greased dish baking pan.

Ingredients:

– 6 cups cubed day-old bread (go for French or brioche for extra yum)

– 2 cups milk

– 1 cup heavy cream

– 4 large eggs

– 1 cup granulated sugar

– 1/4 cup brown sugar

– 2 tsp vanilla extract

– 1/2 tsp ground cinnamon

– 1/4 tsp ground nutmeg (only if you like it)

– Pinch of salt

– 1/2 cup raisins or chopped nuts (if you’re feeling fancy)

– 2 tbsp melted butter (to grease the dish)

Optional Sauce:

– 1/2 cup butter

– 1/2 cup brown sugar

– 1/4 cup heavy cream

– 1 tsp vanilla extract

Instructions:

Prep the Bread:

Alright, grab that 9×13-inch dish and give it a nice butter greasing. Toss in the cubed bread. If you’re adding raisins or nuts, sprinkle those in now.

Make the Custard Mixture:

In a big bowl, whisk up the eggs, sugars, vanilla, cinnamon, nutmeg, and salt. Once that’s smooth, stir in the milk and heavy cream.

Soak the Bread:

Pour this mixture all over the bread cubes. Gently press down so the liquid soaks in nicely. Let it sit for 15–20 minutes, or pop it in the fridge overnight if you’re planning ahead.

Bake:

Fire up the oven to 350°F (175°C). Bake your creation uncovered for 45–50 minutes. You’re looking for a golden top that doesn’t wiggle in the middle.

Make the Optional Sauce:

Melt butter in a small saucepan over medium heat. Stir in brown sugar and cream until it simmers gently. Cook for a couple of minutes until smooth, then add the vanilla.

Serve:

Let the pudding cool just a bit, then serve it warm. Pour on the sauce or maybe even add a dollop of ice cream or whipped cream.