Ingredients:

  • 8 cups cubed stale bread (900g)
  • 4 large eggs
  • 2 cups whole milk (475ml)
  • 1 cup heavy cream (235ml)
  • ¾ cup granulated sugar (150g)
  • 2 tablespoons unsalted butter, melted (30g)
  • 2 teaspoons vanilla extract (10ml)
  • 1/2 teaspoon ground cinnamon (2.5ml)
  • 1/4 teaspoon ground nutmeg (1.25ml)
  • Pinch of salt
  • Powdered sugar for dusting (optional)
  • Vanilla ice cream (optional)

Instructions:

  1. Cube the bread and place it in the baking dish. Let it sit out for a short time to ensure dryness.
  2. In a large 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 on the bread to ensure it's fully submerged. Cover and let soak for at least 30 minutes (or up to 2 hours in the refrigerator).
  4. Preheat oven to 350°F (175°C). Bake the bread pudding uncovered for 45-55 minutes, or until golden brown and set. A knife inserted into the center should come out mostly clean.
  5. Let the bread pudding cool slightly before serving. Dust with powdered sugar (optional) and serve warm with a scoop of vanilla ice cream (also optional, but highly recommended!).