There is something about bread pudding that makes me feel at home. The bread is soggy in a lightly set custard and the crust is golden and crispy.
4 c cubed challah or brioche, or one baguette, thick crust parts removed
1 c whole milk
1 c heavy cream
1/3 c brown sugar
1/3 c granulated sugar
3 eggs
1/ 4 ts cinnamon
1 ts vanilla
pinch nutmeg
powdered sugar to dust on top
1 c raspberries, fresh or frozen (thaw first)
Alternately use apples instead raspberries: 2 c chopped tart apples, cored and peeled 2 tbs butter
If using apples, cook them in a skillet over medium heat for a few minutes until glazed and starting to soften.
Preheat oven to 275° F. Spread bread cubes on a baking sheet and dry in the oven for 10-15 min. Meanwhile whisk the eggs, milk, cream, sugar, cinnamon, vanilla, and nutmeg together until smooth. Dump in the dried bread and mix to coat. Let sit for IO or more minutes. Fold in the raspberries (or the apples).
Increase oven temperature to 350° F and grease a casserole. Pour in the bread pudding mixture and bake for about 45 min. until golden brown. Dust with powdered sugar after it cools a little.
It is good to eat warm or even better, reheated. Vanilla or Caramel sauce make it more decadent.