I’ve posted a couple versions of this recipe over the years, and here I am typing up another version that I seem to be baking very often this fall/winter.
It’s a classic. You can’t go wrong. And the beauty of this dessert is that it’s very forgiving. Don’t have enough milk? Splash in some cream or half and half. Out of sugar? Add sweetened condensed milk. Don’t have enough of one type of bread? Mix them all! I also make just enough for me sometimes, but it’s a great dessert to make in bulk, and it’s always very well loved by all!
I’ve come to the conclusion that recipes are best suited to everyone if they’re based on simple ratios. So for for every egg I use in this recipe, I add 1 cup of milk and 1/3 cup sugar. From this you can make one generous serving, or multiply it by 20 and you’re set for the the holiday get togethers.
Here’s what you’ll need for a medium sized dish
4 large croissants (or any bread in an equal amount)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of salt
1 cup sugar
3 cups milk
Grease a medium over proof dish. Preheat your oven to 375F.
Break up your bread* or croissants into small pieces and place them in the baking dish. In a bowl whisk together the eggs, cinnamon, nutmeg, salt, sugar and milk until well combined.
Pour the mix over the croissants and press the bread into the liquid and let it sit at room temperature until all the liquid is absorbed.
Then bake the pudding at 375F for about 30 minutes or until the top is golden brown and the pudding is set.
Serve warm with vanilla ice cream or whipped cream. It stays great in the fridge for up to 2 days.
*If you’re using bread, follow the instruction but add one extra step. Cut 3 T butter into small cubes and spread into the bread before adding the egg mixture. Then use some extra to dollop on top as well before baking.