Esther Fox's Bread Pudding

0410sweet-cake
Photo by Amy Neunsinger
Esther Fox's Bread Pudding 3.9 8 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 289 calories
    • Fat 11 g
    • Sat Fat 6 g
    • Cholesterol 128 mg
    • Sodium 477 mg
    • Protein 9 mg
    • Carbohydrate 37 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 197 mg

Coat an 11-by-7-inch baking dish with 1 tablespoon of the butter. Place the bread cubes in a single layer in the dish. In a large bowl, combine the milk, sugar, eggs, vanilla, nutmeg or mace, and salt. Pour the milk mixture over the bread and dot with the remaining butter. Cover and refrigerate for 1 hour.Preheat oven to 350° F. Bake the pudding for 40 to 45 minutes or until golden brown. Serve warm.

Ingredients

  1. Check 2 tablespoons unsalted butter
  2. Check 5 cups stale bread (French, Italian, or white), cut into 1/2-inch cubes
  3. Check 3 cups whole milk
  4. Check 1/2 cup sugar
  5. Check 3 large eggs, slightly beaten
  6. Check 1 teaspoon vanilla extract
  7. Check 1/2 teaspoon ground nutmeg or mace
  8. Check 1/2 teaspoon salt

Directions

  1. Coat an 11-by-7-inch baking dish with 1 tablespoon of the butter. Place the bread cubes in a single layer in the dish. 
  2. In a large bowl, combine the milk, sugar, eggs, vanilla, nutmeg or mace, and salt. Pour the milk mixture over the bread and dot with the remaining butter. Cover and refrigerate for 1 hour.
  3. Preheat oven to 350° F. Bake the pudding for 40 to 45 minutes or until golden brown. Serve warm.