Tasty Tuesday- Bread Pudding

Still no fantastic Rum cake. WTF did I do with the recipe?

More Badness...

Don’t Think About It Bread Pudding

Topping
2 Tablespoons sugar
½ teaspoon Cinnamon


Pudding
4 large eggs plus 1 large egg yolk
¾ cup sugar
2 ½ cups whole milk
2 ½ cups heavy cream
3 Tablespoons bourbon
1 Tablespoon Vanilla extract
¾ teaspoon freshly grated nutmeg
¼ teaspoon salt
12 ounces (about ½ loaf) good quality american style white bread, sliced 3/8 inch thick and cut into 1 ½ inch cubes (about 8 cups)*okay, I used mini-croissants, hence the name
1 ½ Tablespoons unsalted butter, melted, plus more for
greasing the baking dish

1. FOR THE TOPPING: stir them together, genius.

2. FOR THE PUDDING: adjust an oven rack to the lower-middle position and heat the oven to 325*I think mine was at 350-yikes! Butter a 13 x 9 baking dish.

3. Wisk the eggs, yolk, and sugar in a large bowl to blend well. Whisk in the milk, cream, bourbon, vanilla, nutmeg and salt. Stir in 6 cups of bread; mix thoroughly to moisten. Let stand 20 minutes.

4. Pour the mixture into the prepared baking dish. Scatter the remaining 2 cups bread cubes on top, pushing them down gently to partially submerge. Brush the exposed bread with the melted butter and sprinkle with the topping.

5. Bake until the pudding turns a deep golden brown, is beginning to rise up the sides of the baking dish, and jiggles very slightly at the center when shaken, 45 to 50 minutes. A knife inserted in center should be partially coated with semi-set custard, not clean!