Leftover-Babka Bread Pudding Recipe
- 3 cups milk (not skim) plus extra 1/2 cup if needed
- 3 jumbo eggs
- 1 teaspoon vanilla
- dash freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 6 cups torn pieces of babka (about 1-inch rough cubes)
- butter for greasing the pan
- whipped cream (optional)
- Crack the eggs into a large bowl and beat until smooth. Whisk in 3 cups of milk, then add vanilla, nutmeg, and cinnamon.
- Stir babka pieces into milk mixture, making sure every piece gets wet. Cover the bowl and let soak, refrigerated, at least one hour and up to overnight. If the mixture looks dry, add the extra 1/2 cup of milk.
- When ready to bake, preheat the oven to 350u0b0F. Spoon bread mixture into a buttered 3 or 3-1/2 qt baking pan, spreading evenly. Dot the top with butter if desired.
- Bake 45 to 55 minutes, let cool in pan 5 minutes before serving. Top with whipped cream if desired.
milk, eggs, vanilla, nutmeg, ground cinnamon, babka, butter, whipped cream
Taken from www.seriouseats.com/recipes/2010/02/leftover-babka-bread-pudding-recipe.html (may not work)