Modern Bread Pudding

Ingredients

• 8 cups Stale bread, cubed (Use challah, brioche, or sourdough)
• 3 cups Whole milk
• 1 cup Heavy cream
• 4 Large eggs
• 0.75 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 2 tablespoons Unsalted butter, melted (For greasing the baking dish)
• 0.25 teaspoon Tartaric acid (Or 1 tablespoon lemon juice)
• 2 tablespoons Water (For tartaric acid solution)

Instructions

1. 1In a small bowl, dissolve the tartaric acid in 2 tablespoons of water. This creates an acidulated water as referenced in recipe 13.
2. 2Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with melted butter. Place the cubed bread in the prepared baking dish.
3. 3In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and the tartaric acid solution.
4. 4Pour the custard mixture evenly over the bread in the baking dish. Gently press down on the bread to ensure it is fully submerged in the custard. Let the bread soak for at least 15 minutes.
5. 5Bake in the preheated oven for 45 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out clean.
6. 6Let the bread pudding cool slightly before serving. Serve warm or at room temperature. Optional: Dust with powdered sugar or serve with a dollop of whipped cream.