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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 9 |
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Ingredients:
10-12 cup(s) stale bread, brioche bite size pieces |
5 cup(s) whole milk (some cream optional) |
6 eggs |
1 cup(s) sugar |
2 teaspoon(s) vanilla extract |
1 teaspoon(s) cinnamon |
1/8 teaspoon(s) salt |
1/2 cup(s) raisins optional |
1/4 cup(s) rum or grand marnier optional |
Directions:
1. butter the inside of a 9x13 baking dish and arrange the bread pieces inside. If using raisins, sprinkle them on top.
2. Whisk together the milk, eggs, sugar, vanilla, cinnamon, salt, and rum/grand marnier if using.
3. Slowly pour the milk mixture over the pudding, making sure it gets into all the crannies.
4. Cover the casserole and refrigerate for at least one hour or overnight to fully absorb the liquid.
5. Remove from refrigerator and allow it to come to room temperature. Preheat oven
6. to 350 with rack in the middle. Bake uncovered for 45-55 minutes. Pudding is done when toothpick inserted comes out clean. Let stand 10 minutes before serving.
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