Christmas Bread Pudding
Christmas mornings have been about a Bread Pudding at ours for a while now traditions.
It has all the wonderful things that scream comfort. Vanilla, cinnamon, nutmeg and raisins. We like it warm, fresh out of the oven with a side of vanilla ice cream and some fresh fruit(s).
The@spicetribe Island Nutmeg and Padang Cinnamon, both sourced from Indonesia, work beautifully in this Pudding. They source the best single origin spices and I am in love.
Sharing my version in comments below; it is a very simple one and so good for enjoying with your family during the Holidays.
Have a very beautiful & blessed week, everyone.
- 1 cup milk
- 1 cup heavy cream
- 1 tsp vanilla extract
1 freshly grated Spice Tribe Island Nutmeg
.5 tsp Spice Tribe Padang Cinnamon
- 2 tbsp unsalted butter plus more for greasing pan
- 3 large eggs, well beaten
- .5 cup sugar
- 1 pinch salt
- .5 cup raisins (optional)
- .5 loaf of leftover bread (brioche, cinnamon/sweet raisin/regular bread is fine too)
- Heat the oven to 350F. Cube the bread and toast in the oven for 5 minutes.
- In a small saucepan over low heat, warm the milk, heavy cream, butter, vanilla extract, sugar and salt along with the grated nutmeg and cinnamon. Let it simmer until the butter melts; let it cool.
- Butter a glass baking dish and fill it with the cubed bread. Optional – sprinkle the raisins or any other dried fruit/nuts of your choice. A handful of chocolate chips would be heavenly too.
- Add eggs to the cooled mixture and whisk; pour this mixture over the bread. Let this mixture rest in the baking dish for 30-60 minutes to let all the flavors soak in.
- Bake for about 30-40 minutes, or until the custard is set but still a little wobbly and edges of bread have browned.
- Serve warm or at room temperature with your choice of fruit and/or whipped cream/vanilla ice cream.