Dawn
Culinary Explorer
have some aromatic treat!
Ingredients:
- Bread Pudding:
- 6 cups cubed day-old bread (about 1 loaf; French, Italian, or any crusty bread works well)
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup brewed coffee (hot or cold, but strong)
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- For Serving (Optional):
- Whipped cream or vanilla ice cream
- A drizzle of chocolate sauce or caramel sauce
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or similar.
- Prepare the Bread:
- Place the cubed bread in a large bowl. Set aside.
- Make the Custard Mixture:
- In a separate bowl, whisk together the milk, heavy cream, brewed coffee, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Combine and Soak:
- Pour the custard mixture over the cubed bread. Gently toss to ensure all the bread cubes are soaked in the custard mixture.
- Let the mixture sit for about 15-30 minutes, allowing the bread to absorb the custard. You can also cover it and refrigerate overnight for a deeper flavor and better texture.
- Bake:
- Transfer the soaked bread mixture to the greased baking dish, spreading it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the pudding is set in the center and the top is golden brown. A knife inserted into the center should come out clean.
- Cool and Serve:
- Let the bread pudding cool for a few minutes before serving.
- Serve warm or at room temperature with optional whipped cream, vanilla ice cream, or a drizzle of chocolate or caramel sauce.
