I love making bread pudding in the summer, especially for summer breakfasts when the heat of the day hasn’t hit yet. It takes a lot of eggs and milk so I usually only make this when they are on sale. This is also very good for Thanksgiving and Christmas when I tend to ramp up the spices and richness.
(1) 12″ loaf of day old French bread, cubed
1/2 cup butter, melted
1/2 cup raisins (optional, I prefer not putting this in)
1 cup sugar
2 cups evaporated milk, milk or buttermilk (depending on preference/availabilty – I prefer evap. milk)
1 tablespoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Place the bread in an 8×8 baking pan. Drizzle the melted butter over top and sprinkle with the raisins.
Combine the remaining ingredients in a bowl and pour over the bread mixture. Make sure each cube gets soaked and cover the pan. Let soak in the refrigerator for a couple of hours (4 usually is about right but it can soak overnight) – this makes it very easy to put together hours ahead of when you need it.
Bake uncovered at 350 degrees for 40 to 50 minutes.
1 cup cream
2 cups powdered sugar
1 tablespoon butter
1 teaspoon cornstarch
Heat all but the cornstarch in a saucepan until almost boiling. Remove from heat and add the cornstarch. Stir well.
Drizzle over the bread pudding