With regards to simple plans this Bread Pudding couldn't get any more straightforward. Loaded up with cinnamon and nutmeg this makes the ideal breakfast or sweet formula.
This is a traditionally basic treat that we revere. It prepares in minutes and seres a group! We adore making this bread pudding formula for any occasion and informal breakfasts that we have.
In the course of the most recent couple of years I've been attempting to consummate my bread pudding formula and we at long last have the best one around. Henceforth the title The Best Bread Pudding.
There is no peculiar fixings, nothing that you cannot discover in your very own wash room of ice chest. It is truly simply that straightforward that there is no motivation behind why you wouldn't have any desire to get it ready.
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Ingredients
- 1 16 oz loaf French bread
- 5 eggs
- 1 cup sugar
- 1 1/2 cup milk
- 1 1/2 cup heavy cream
- 2 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Sauce:
- 1 cup heavy cream
- 1 Tbs flour
- 1/2 cup sugar
- 4 Tbs butter
- 1 tsp vanilla
Instructions
- Preheat oven to 350.
- Spray a 9"x13" baking dish with non-stick cooking spray.
- Cut bread into 1"-2" squares and add to large bowl.
- In another bowl whisk together your milk, cream, eggs, sugar, vanilla, cinnamon and nutmeg until combined.
- Pour over bread and stir gently to coat, let soak for about 20 minutes.
- Spread into baking dish and bake in oven for about 50-60 minutes until center is set.
- In saucepan whisk together sugar, flour and heavy cream until combined.
- Add in your butter and heat on medium until butter melts and liquid starts to boil.
- Whisk until thickened slightly then remove from heat and stir in vanilla.
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