Bread Pudding
This delightful bread pudding is a comforting and heartwarming treat that is perfect for cozy gatherings or a special dessert. Made with a combination of tender baguette cubes, sweet dried cranberries, and a rich custard flavored with warm cinnamon and vanilla, this dish bakes up into a lusciously satisfying dessert that is sure to please everyone at the table. Enjoy it warm or at room temperature, dusted with a delicate snowfall of confectioners' sugar.
— Constant Cookbook
Ingredients
- 12 slices 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
- Pinch of freshly grated nutmeg
- Pinch of salt
- 4 cups milk
- 1/4 cup dried cranberries or raisins
- ConfectionersÂ’ sugar for dusting
Instructions
- Lightly butter an 8-inch square baking dish. Spread the bread cubes in it.
- 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.
- Meanwhile, preheat an oven to 350°F.
- Scatter the cranberries evenly over the surface of the soaked bread and press to submerge the fruit. Set the baking dish in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the baking dish.
- Bake the pudding until a knife inserted near the center comes out almost clean, 45 to 55 minutes. Serve warm or at room temperature. Generously dust the top of each slice with confectioners' sugar. Serves 8.
Comments
No comments found.