Ingredients:

  • 6 cups stale bread, cubed (about 8 slices) (approximately 340g)
  • 4 large eggs (200g)
  • 3 cups whole milk (710ml)
  • 1 cup heavy cream (240ml)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup (1/2 stick) unsalted butter, melted (57g)
  • 1 teaspoon vanilla extract (5ml)
  • 1/2 teaspoon ground cinnamon (2g)
  • 1/4 teaspoon ground nutmeg (1g)
  • Pinch of salt (1g)
  • 2 tablespoons granulated sugar (25g) (optional topping)
  • 1/4 teaspoon ground cinnamon (1g) (optional topping)

Instructions:

  1. Cube the stale bread and place it in the baking dish.
  2. In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt.
  3. Pour the custard mixture evenly over the bread cubes. Gently press down to ensure all the bread is moistened. Let the bread soak for at least 30 minutes (or up to overnight in the refrigerator).
  4. Preheat oven to 350°F (175°C).
  5. If desired, sprinkle the top with the optional sugar and cinnamon mixture.
  6. Bake in the preheated oven for 45-55 minutes, or until the custard is set and the top is golden brown. A knife inserted near the center should come out relatively clean (a few moist crumbs are fine).
  7. Let the bread pudding cool slightly before serving.