Classic Bread Pudding

My husband requested bread pudding for his celebratory Father’s Day dessert this year. This classic dessert is second only to cheesecake in his heart. ❤

This isn’t technically another strawberry dessert… but the fresh strawberry topping definitely brought this fabulously creamy bread pudding to the next level.

The recipe was adapted from Martha Stewart.com. I omitted the raisins, modified the presentation, and added the fresh strawberry garnish. Delicious.

Yield: Serves 8 to 10

• 2 T unsalted butter, softened, for baking dish
• 12 ounces brioche or challah, cut into 1-inch cubes
• 2 cups whole milk
• 3 cups heavy cream
• 4 large eggs, plus 1 egg yolk
• 1 cup granulated sugar
• 1/2 tsp coarse salt
• 1 T pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/2 cup raisins, optional (I omitted them)
• 1 cup boiling water, optional (if using raisins), plus more for pan
• fresh strawberry slices, for garnish, optional

1. Butter a 9-by-13-inch baking dish; set aside.
2. Put bread cubes in a large bowl; set aside.
3. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
4. Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl.
5. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture.
6. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.
7. Meanwhile, soak raisins in 1 cup boiling water for 30 minutes, if using. Drain; stir raisins into bread mixture. (I omitted the raisins.)
8. Preheat oven to 350 degrees, preferably on convection.
9. With a slotted spoon, transfer bread to buttered dish; pour remaining liquid in bowl over top. Using spoon, turn over some of the bread cubes so that they are positioned with the crust side up.
10. Set dish in a roasting pan; transfer to oven.
11. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 45 to 50 minutes.
12. Let dish cool on a rack 10 to 20 minutes.

Note: For individual bread puddings, divide the mixture among eight buttered six-ounce ramekins; bake until golden brown, about 30 to 40 minutes.