|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 1g||4%|
|Total Sugars 22g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bread pudding has long been a favorite comfort food, and it's a fantastic way to use day-old bread. This bread pudding recipe tastes like classic egg custard with dense, satisfying bread pudding texture. Add some raisins to the mixture if you'd like, or make it with currants or another kind of chopped dried fruit.
Feel free to change it up a bit with cinnamon instead of nutmeg. Cinnamon swirl bread (with or without raisins) is another excellent option for the bread. This custard bread pudding bakes up in a water bath, or bain-marie, which is not unlike something you'd use for a cheesecake.
In a medium bowl, whisk together the eggs, sugar, vanilla, and salt. Then add the warm milk.
Cut bread in half diagonally, forming triangles. Arrange 2 layers of bread slices in a lightly buttered 8-inch square baking dish.
Pour the custard mixture over the bread.
Place the 8-inch baking dish in a larger baking dish containing about 1/2 to 1 inch of very hot water.
Bake at 325 F for 40 to 50 minutes, until a knife inserted in the center comes out clean.
Serve warm or cool with dessert sauce, syrup, or fruit.
- Use cinnamon swirl bread and omit the nutmeg, and sprinkle the mixture with cinnamon sugar before baking.
- Soak raisins or currants in a couple of tablespoons of rum or bourbon before adding to the custard. Sprinkle nutmeg on top.
How to Store Egg Custard Bread Pudding