Ingredients:
3 Cups Cubed Bread – Stale *preferably an Italian or French Crusty bread
Melted Butter 2 Tablespoon (28g) Half ‘n’ Half 2 cups (480ml) Large Eggs 5 (250g) Granulated Sugar ½ cup (100g) Brandy (optional) 2 Tablespoons (30ml) Vanilla Extract 1 Tablespoon (15ml)
Mix Method:
Melt the butter wither in the microwave or in a small pot on the stove. In a large mixing bowl combine the sugar and eggs. Whisk smooth. Add the melted butter and milk and whisk to combine well. Add the optional brandy and vanilla extract. Whisk everything smooth. Cut the bread into 1 inch cubes and add it to the custard mixture in the bowl.
Allow to soak overnight in the refrigerator, or for at least 3 hours so the custard has a chance to soak into the stale bread.
Prepare an 8″ Cake Pan with Pan Grease and line with a parchment circle. Pour the custard/bread mixture into the pan. Preheat the oven too 350°F and Prepare a water bath by placing this prepared pan inside another pan of a larger diameter, I use a 10″ or 12″ diameter for the water bath pan.
Meanwhile, set a pot of water or tea kettle on the stove and bring the water to a boil. This hot water and larger pan will be used to create a water bath which will ensure that your custard bakes gently.
Bake for approximately 1 hour, or until no liquid custard is visible when you press firmly in the center of the bread pudding cake. Remove from the oven and take out of the water bath. Allow to cool completely at room temperature, then transfer to the refrigerator to cool to cold, and set the rest of the way. When the bread pudding cake is completely cold, you can then unmold onto a serving plate.
Keep refrigerated at all times, but you can serve warmed in the oven if desired.
Bread pudding is eaten warm or cold it is your preference.
Bread Pudding can also be baked in a 9” x 13” casserole dish if you prefer. (No need for pan grease or use parchment paper.)