French Bread Pudding

Yield 6 to 8
2 ratings


4 cups whole milk

4 tablespoons (½ stick) unsalted butter, plus more for greasing pan

1 tablespoon vanilla extract

1 cup granulated sugar

1 teaspoon cinnamon

Pinch ground nutmeg

1 cup granulated sugar

Pinch salt

4 eggs, beaten

1 loaf stale French bread, cut into 2-inch cubes (about 5 to 6 cups)


Preheat oven to 350ºF.

In a small saucepan over low heat, warm milk, butter, vanilla, sugar, cinnamon, nutmeg and salt. Continue cooking just until butter melts; let cool.

Meanwhile, grease a 4- to 6-cup baking dish with butter or nonstick spray and fill it with the cubed bread.

Add eggs to cooled milk mixture, and whisk thoroughly to incorporate. Pour mixture over cubed bread and gently stir to coat. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.

Place pan in preheated oven and bake for 30 to 45 minutes, or until custard is set but still a little wobbly, and edges of bread have browned. Remove from the oven and serve hot or warm.

Ingredients used in this recipe