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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 810 |
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This is my friend Metra's recipe that she so generously shared. It is the best bread pudding I have ever had! I love this recipe! Ingredients:
1/2 large loaf day-old (or several days old) french bread, crusts thinly removed from top and bottom only. cut into 1” cubes and distributed over bottom of 9x13 sprayed or greased pan. |
up to 6 cups fresh fruit (great with a variety) cut into bite sized pieces. mix with bread cubes. |
1 pt heavy cream |
1 pt half and half or milk |
9 eggs |
1-2 tsp ceylon cinnamon (can use regular also) |
1/4 cup sugar (or more if making as dessert) |
Directions:
1. Whisk together cream, half & half, eggs, cinnamon, and sugar and pour over bread and fruit.
2. Cover with foil and refrigerate several hours or overnight.
3. Preheat oven to 350 degrees.
4. Remove foil and sprinkle cinnamon and brown sugar on top and replace foil.
5. Bake for 30 minutes or until pudding starts to rise.
6. Remove foil and continue baking until puffy. Check for doneness like you would a cake with a toothpick.
7. Serve hot or chilled, topped with whipped cream if desired. Pudding will be very moist from the juices of the fruit.
8. Drain off excess liquid before storing leftovers in fridge.
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