Bread Pudding with Vanilla Custard

Chocolate Chip Bread Pudding

Bread Pudding with Vanilla Custard

Serves 8
Printable Recipe

1 loaf Italian bread - about 8-10 cups cubed
4 large eggs
4 cups milk
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chocolate chips (optional)

1. Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
2. Toss bread cubes with chocolate chips if using and lay in an even layer in prepared pan.
3. Mix together milk, eggs, sugar, cinnamon and nutmeg until smooth and well blended. Pour over bread cubes.
4. Cover with foil and bake for 45 minutes. Remove foil and bake for another 30 minutes or until puffy and golden.
5. Remove from oven and keep warm.

Vanilla Custard

2 large eggs
1/2 cup sugar
2 cups heavy cream or half and half
1 teaspoon vanilla extract

1. Beat eggs and sugar together until pale and lemon yellow with no streaks.2. Bring cream just to a boil in a heavy saucepan.

3. Remove from heat and temper the eggs with the cream-adding a quarter cup at a time-1/2 cup total- and whisking quickly so the eggs do not cook.

4. Put the cream back on the stove over a low flame and add the egg/cream mixture in a thin stream, whisking the entire time, until the sauce forms and is thick enough to coat the back of a spoon.

5. Remove from heat as soon as it thickens and add the vanilla, mixing well to combine. Serve immediately over the pudding. Makes about 2 1/2 cups.