California Bread Pudding
Custard-rich bread pudding made with egg bread, vanilla, and warm nutmeg. Customize it with jam swirls, cherries, raisins, or a sprinkle of coconut and cinnamon.
YIELD
8 servingsPREP
10 minCOOK
45 minREADY
60 minBread pudding is one of those recipes that looks humble in the pan but tastes like a million bucks on the spoon.
Cubed egg bread soaks up a silky custard of six beaten eggs, a quart of milk, vanilla, sugar, and ground nutmeg. It bakes until the top turns golden and the center sets into something soft, wobbly, and completely irresistible.
The beauty of this recipe is how forgiving and flexible it is. Swirl in some jam or jelly before baking. Toss in cherries, raisins, or whatever fruit is rolling around in your kitchen. Finish with a dusting of cinnamon or a handful of shredded coconut.
Ten minutes of hands-on work, then the oven handles the rest. Serve it warm with a drizzle of cream or a scoop of vanilla ice cream.
Variations
- Berry swirl: Ribbon raspberry or strawberry jam through the custard before baking for fruity pockets in every bite.
- Tropical twist: Fold in diced mango and toasted coconut flakes for a sunny California spin.
- Holiday spice: Add raisins, a pinch of clove, and extra cinnamon for a cozy winter dessert.
Ingredients
Directions
Beat eggs. Beat in milk, vanilla, sugar and nutmeg. Mix in bread cubes.
Turn into greased 2-quart baking dish .
Jam or jelly may be swirled through mixture.
Or add cherries, raisins or other fruit. Sprinkle with cinnamon and coconut, if desired.
Bake at 325F for 45 minutes, until set.
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