Entree: United States – Southern United States – Bread Pudding (Rich baked custard made with stale bread soaked in milk and eggs, flavored with sugar and warm spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 55 min

Additional 20 min

Total 1 hr 35 min

Ingredients

- 8 cups (about 400 g) stale bread cubes (day-old French or white bread)
- 4 large eggs, approx. 7 oz (200 g) total
- 2 1/2 cups (600 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 4 tbsp (60 g) unsalted butter, melted
- 2 tsp (10 ml) vanilla extract
- 1 tsp (2.6 g) ground cinnamon
- 1/4 tsp (0.6 g) ground nutmeg
- 1/2 tsp (3 g) fine salt
- 1 cup (150 g) raisins or currants (optional)
- 2 tbsp (30 ml) bourbon or dark rum (optional)
- 2 tbsp (30 g) unsalted butter for greasing the dish

Instructions

1. Preheat the oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish with 2 tbsp (30 g) unsalted butter.
2. Place the bread cubes in a large mixing bowl. Scatter the raisins over the bread, if using.
3. In another bowl, whisk the eggs until smooth. Add the milk, heavy cream, granulated sugar, brown sugar, melted butter, vanilla, cinnamon, nutmeg, salt, and bourbon if using. Whisk until sugars are dissolved and mixture is well combined.
4. Pour the custard mixture evenly over the bread cubes, pressing gently so the bread soaks up the liquid. Let sit for 15–20 minutes to fully absorb; stir once midway to ensure even soaking.
5. After soaking, press the top lightly with a spatula so the top pieces are submerged. Cover loosely with foil and bake 30 minutes.
6. Remove the foil and bake an additional 20–25 minutes, or until the top is golden and a knife inserted into the center comes out mostly clean but the custard is still set.
7. Let cool 10–15 minutes before serving warm. Serve plain or with warmed vanilla sauce, bourbon sauce, or whipped cream.