Bread Pudding

• Serves: 15

• Contributor: Kate

I like this Bread Pudding recipe because it doesn't use heavy cream or condensed milk. It's lighter but goes well with coffee or tea.

Ingredients

• day-old baguette, cut into 3/4-inch cubes
• 4 eggs, at room temperature
• 1/2 cup firmly packed light brown sugar
• 3/4 tsp. vanilla extract
• 1/2 tsp. ground cinnamon
• 1/4 tsp. grated nutmeg
• 1/4 tsp. salt
• 4 cups milk
• 1/2 cup dried cranberries
• Confectioners’ sugar for dusting

Instructions

1. Lightly butter an 9x13-inch baking dish. Spread the bread cubes in it.
2. Preheat the oven to 350F.
3. In a bowl, whisk together the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt until well blended. Pour in the milk and whisk until combined. Pour the mixture over the bread cubes. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.
4. Scatter the cranberries evenly over the surface of the soaked bread and press to submerge the fruit.
5. Bake the pudding until a knife inserted near the center comes out almost clean, 45 to 55 minutes. For best results at 15 and 30 minutes in the oven take the pudding out and press the bread down to make sure it remains covered.
6. Serve warm or at room temperature. You may wish to dust the top of each slice with confectioners' sugar.

CategoryRecipesDessert