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I like this one the best because it makes a custard on the bottom and is very creamy. It doesn't need a sauce on top. I always serve it with fresh whipped sweetened cream.
Hunebe's Favorite Bread Pudding
1 8 oz loaf Italian bread
4 cups milk
2 cups half n half
1 1/4 cups sugar
1 Tblsp vanilla
1/4 tsp cinnamon
6 large eggs
Preheat over to 350F. Grease 13 x 9 baking dish. Cut bread into 1 inch chunks. In a large bowl, with wire whisk, remaining ingredients until well mixed. Add bread. toss gently and let soak for 15 minutes. Put in pan. Set pan in large roasting pan and place in oven. Fill roasting pan with boiling water to come halfway up sides of dish. Bake pudding 1 hour or until knife inserted in center comes out clean. Serve warm
Hunebe's Favorite Bread Pudding
1 8 oz loaf Italian bread
4 cups milk
2 cups half n half
1 1/4 cups sugar
1 Tblsp vanilla
1/4 tsp cinnamon
6 large eggs
Preheat over to 350F. Grease 13 x 9 baking dish. Cut bread into 1 inch chunks. In a large bowl, with wire whisk, remaining ingredients until well mixed. Add bread. toss gently and let soak for 15 minutes. Put in pan. Set pan in large roasting pan and place in oven. Fill roasting pan with boiling water to come halfway up sides of dish. Bake pudding 1 hour or until knife inserted in center comes out clean. Serve warm
