American Spoon® Bread Pudding
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- 10 1/2″ thick slices firm white bread, halved (pieces should be about 3 x 3 inches)
- 3 large eggs
- 2 egg yolks
- 3/4 cup granulated sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp nutmeg
- 2 1/4 cups milk
- 2 Tbsp melted butter
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 jar American Spoon® Brandied Balaton Cherries Add to Cart
- OR Fruit Perfect Cherries Add to Cart
Lay bread out on a cookie sheet overnight to stale.
With butter, grease a 13 x 9″ glass baking dish. Arrange bread evenly in the baking dish.
In a medium-sized bowl, whisk the eggs with the egg yolks. Whisk in the sugar, cinnamon, nutmeg, milk, cream and vanilla. Pour the egg-milk mixture over the stale bread and let stand for 30 minutes.
Position a rack in the center of the oven and preheat to 350°F. Cover the pudding with aluminum foil and place the pan into a larger pan containing approximately 1″ of hot water to create a water bath.
Bake for 30 minutes, then remove the foil and bake for about 10 minutes longer, until the custard is set.
Gently spread the fruit topping over the pudding. Let rest for about 15 minutes before serving.
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