Classic Bread Pudding

su – Classic Bread Pudding Image

Photo: Bradford Thomason; Styling: Katherine Tucker

Yields Makes 6 to 8 servings Total Time 1 hr

You can't go wrong with a classic bread pudding made with simple ingredients and flavored with vanilla and nutmeg.

Ingredients

 1 loaf (1 lb.) firm, crusty French bread (4 to 4 1/2 in. wide)
 3 large eggs
 2 cups half-and-half
 1/2 cup sugar
 1 1/2 teaspoons vanilla
 1/4 teaspoon ground nutmeg
Nutrition Facts

Servings 0

Amount Per Serving
Calories 239Calories from Fat 38
% Daily Value *
Total Fat 10g16%
Saturated Fat 5.4g27%
Cholesterol 103mg35%
Sodium 226mg10%
Total Carbohydrate 30g10%
Dietary Fiber 0.8g4%
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Trim crusts off bread. Cut loaf crosswise into 3/4-inch-thick slices. Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan, overlapping to fit. If needed, lean the slices over so they don't extend above sides of pan. If bread is too wide, trim it.

Step 2
2

In a bowl, whisk eggs, half-and-half, sugar, vanilla, and nutmeg until well blended. Slowly pour liquid over bread. Let stand until bread feels soft all over and most of the liquid is absorbed, 30 to 40 minutes; occasionally tip pan and spoon liquid over the top.

Step 3
3

Bake in a 350° oven until custard no longer flows in center when pan is gently tilted, about 30 minutes.

Step 4
4

If pudding is pale, broil 3 to 4 inches from heat until golden and crusty, 3 to 4 minutes. Serve warm or cool.

Ingredients

 1 loaf (1 lb.) firm, crusty French bread (4 to 4 1/2 in. wide)
 3 large eggs
 2 cups half-and-half
 1/2 cup sugar
 1 1/2 teaspoons vanilla
 1/4 teaspoon ground nutmeg

Directions

Step 1
1

Trim crusts off bread. Cut loaf crosswise into 3/4-inch-thick slices. Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan, overlapping to fit. If needed, lean the slices over so they don't extend above sides of pan. If bread is too wide, trim it.

Step 2
2

In a bowl, whisk eggs, half-and-half, sugar, vanilla, and nutmeg until well blended. Slowly pour liquid over bread. Let stand until bread feels soft all over and most of the liquid is absorbed, 30 to 40 minutes; occasionally tip pan and spoon liquid over the top.

Step 3
3

Bake in a 350° oven until custard no longer flows in center when pan is gently tilted, about 30 minutes.

Step 4
4

If pudding is pale, broil 3 to 4 inches from heat until golden and crusty, 3 to 4 minutes. Serve warm or cool.

Classic Bread Pudding
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