August 20, 2017
"This is great served with cream, caramel sauce or vanilla ice cream"
- Serving Size: 1 (186.1 g)
- Calories 385.5
- Total Fat - 19.2 g
- Saturated Fat - 10.8 g
- Cholesterol - 131.4 mg
- Sodium - 271.2 mg
- Total Carbohydrate - 44.4 g
- Dietary Fiber - 1.2 g
- Sugars - 22.3 g
- Protein - 9.4 g
- Calcium - 222.4 mg
- Iron - 1.9 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.3 mg
Preheat oven to 300 degrees F.
Lightly grease with butter a 9 x 13 inch heatproof baking dish.
Place the 13 x 9 x 2 inch baking dish into a larger roasting pan that has enough room to fill with water.
With a hand mixer, beat the eggs and sugar on high speed until thick and lemon colored
Add the vanilla and cinnamon.
Then beat in the melted and cooled butter and light cream.
Place the bread cubes in the greased pan.
Carefully pour the custard over the bread cubes until completely covered. If need be press down the bread cubes so they are covered with the custard.
Into the second pan, carefully pour in enough hot water so that the water is halfway up sides of the 9 x 13 inch baking pan.
Bake about 1 hour or until toothpick inserted in the center comes out clean.
Remove the bread pudding from the water bath and cool slightly before serving.
Can be served warm or cold with a dusting of confectioners' sugar and a dollop of softly whipped cream or vanilla ice cream.
Tips & Variations
No special items needed.