You can't go wrong with a classic bread pudding made with simple ingredients like bread, eggs, sugar, and cream and flavored with vanilla and cinnamon.
Sunset MARCH 2005
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.
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.
3. Bake in a 350° oven until custard no longer flows in center when pan is gently tilted, about 30 minutes.
4. If pudding is pale, broil 3 to 4 inches from heat until golden and crusty, 3 to 4 minutes. Serve warm or cool.
Go to full version of