Classic Bread Pudding
- 1 loaf firm crusty French bread (1 lb., 4 to 4 1/2 inches wide)
- 3 large eggs
- 2 cups half-and-half
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon ground nutmeg
- Trim crusts off bread and cut loaf cross-wise into 3/4 inch thick slices.
- Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan - you may have to overlap them on each other and push and tug a bit to get them to fit without overlapping the edges of the pan.
- Whisk the eggs, half-and-half, sugar, nutmeg and vanilla together until well blended, then gently pour over the bread and soak for about 30 to 40 minutes until its al soaked up - you may need to coax it a bit by spooning some of the liquid over the top.
- Bake in 350 oven for about 30 minutes, or until custard is cooked in the center.
- If desired, run the pan under the broiler about 3 to 4 inches from the heat for a golden and crusty top (optional).
bread, eggs, sugar, vanilla, ground nutmeg
Taken from www.food.com/recipe/classic-bread-pudding-111846 (may not work)