Ruthanne and Evan spent yesterday flying around Mt. Everest. (Pictures coming soon!) And I spend the evening making bread pudding. So, new experiences all around. Although I admit, Everest is more exciting and noteworthy!
Andrew apparently really loves bread pudding, so I said I would consult William (aka Williams-Sonoma) and make some for Easter. I was a day late, but thankfully my Williams-Sonoma baking book had an easy to follow recipe I was able to slightly adapt to what I had on hand at 6:30 pm.
french bread cut into 3/4 inch cubes (about 6 cups total)
4 room temp. eggs
1/2 cup light brown sugar
1 Tablespoon Vanilla extract
1/2 teaspoon cinnamon
Pinch nutmeg & salt
4 cups milk (I used a mix of skim milk and whole milk)
1/4 cup mini chocolate chips
Powdered sugar for serving
Lightly grease a 8 X 8 inch glass baking dish, and fill with bread cubes. In a medium mixing bowl combine eggs, sugar, vanilla, cinnamon, nutmeg and salt, and whisk together for about 2 minutes. Add in milk and whisk to combine.
Pour milk mixture over bread and let soak for 20 minutes.
Heat oven to 350 degrees. Sprinkle chocolate chips over the top of the bread and bake in a water bath for 50-55 minutes, until a knife inserted in the center comes out clean.
Let cool for 20 minutes and serve sprinkled with the powdered sugar.
(I’m not sure what bread pudding is supposed to taste like, but I was told this was really good. So, if you try it and like it let me know!)