Ingredients for My Special Bread Pudding
- Cranberry Cinnamon Bread
- Half And Half Cream
- 1/2 cup heavy whipping cream
- 1/2 cup milk
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
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How to Make My Special Bread Pudding
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 1 cup half-and-half, 1/2 cup heavy whipping cream, 1/2 cup milk, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 3 large eggs, and 1 teaspoon vanilla extract.
- Add 4 cups cubed stale bread (challah, brioche, or Texas toast recommended) and gently stir to coat, ensuring all bread pieces are moistened. Let stand for 15 minutes to allow the bread to fully absorb the custard.
- Stir in 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg.
- Grease a 2-quart casserole dish.
- Pour the bread mixture into the prepared casserole dish.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the pudding is set.
- Let cool slightly before serving. Enjoy warm with whipped cream and/or caramel sauce!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
69g
Fat
23g
Carbs
6g