Recipe courtesy of Danny Edward's Blvd Barbecue

Bread Pudding

Name: Bread Pudding
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT8H55M0.000S
Yield: 12 servings
Ingredients: 5 eggs; 1 cup brown sugar, plus more for sprinkling; 2 tablespoons ground cinnamon; 2 tablespoons vanilla extract; 1 tablespoon grated nutmeg; 4 cups heavy cream; 1 cup milk; 8 cups 1-inch cubes bread; 1 cup dried cranberries; 1 cup walnuts or pecans; Butter, for greasing

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Level: Easy

Total: 8 hr 55 min (includes soaking time)
Active: 55 min

Yield: 12 servings

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Ingredients

5 eggs

1 cup brown sugar, plus more for sprinkling

2 tablespoons ground cinnamon

2 tablespoons vanilla extract

1 tablespoon grated nutmeg

4 cups heavy cream

1 cup milk

8 cups 1-inch cubes bread

1 cup dried cranberries

1 cup walnuts or pecans

Butter, for greasing

Directions

In a medium mixing bowl, combine the eggs, sugar, cinnamon, vanilla and nutmeg, and whisk to blend. Whisk in the heavy cream and milk.

In another medium mixing bowl, combine the cubed bread, cranberries and walnuts. Pour the egg mixture onto the bread mixture, and mix all together. Sprinkle with brown sugar over the top. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F. Grease a muffin tin with the butter.

Spoon the soaked bread evenly into the muffin tins, then place the tin on a baking sheet. Bake until the center springs back to the touch, 30 to 35 minutes. Remove from the oven and let cool for about 5 minutes, then serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.