Bread pudding is a classic Southern treat that is one of our favorites. Milky and sweet, this mouth-watering bread pudding is a twist on the classic breakfast entree, french toast.
Prep: 15 minutes
Bake: 90 minutes
1 loaf of Challah bread, sliced in 1 inch thick pieces (Substitute: Brioche)
5 cups Half-n-Half
1 cup Sugar
1 cup Brown Sugar
2 tsp Vanilla Extract
2 tsp Cinnamon
1/8 tsp Nutmeg (Recommend freshly grated.)
1/4 tsp Salt
Powder Sugar for dusting
Preheat oven to 350 degrees.
In a large bowl add in the eggs, half-n-half, sugar, brown sugar, vanilla extract, cinnamon, nutmeg and salt; whisk all ingredients to combine.
Slice bread and place in a 9x13x3 baking dish, arranging the bread to fit in 2 even layers. (Tip: If bread is fresh, place sliced bread in the oven at 350 degrees for 10 minutes then arrange in the baking dish.)
Pour custard mixture over top of the bread and allow to soak for 10 minutes.
After soaking place baking dish into a roasting pan and fill roasting pan with hot tap water about 1 inch up the baking dish. Cover roasting pan tightly with aluminum foil and place in the oven for 45 minutes. Then take the aluminum foil off the pan and bake for an additional 45 minutes or until custard has set.
Allow to cool on the countertop for 10 minutes and then serve. Best served with a dusting of powder sugar and maple syrup. Enjoy!