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Serves
8
Creator Notes
This bread pudding has a pure neat type with a worth of lemon as wisely because the venerable flavors of cinnamon and nutmeg. The sugar and hazelnuts sprinkled over the tip add crunch as wisely as type. It is a long way savory served with cream spooned over the tip as they type in England. I point out a aggregate of a dense sandwich bread (Arnold’s Brick Oven White) and lighter Italian bread. The result will likely be a comfortable texture with the bread wisely-integrated into the custard.
—Margy@hidethecheese
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Take a look at Kitchen-Licensed
Components
4
trim eggs
3/4 cup
granulated sugar
4 cups
complete milk
1 cup
heavy cream, plus extra for serving
2 teaspoons
vanilla
1/4 teaspoon
freshly grated nutmeg
1 teaspoon
cinnamon
1 1/2 teaspoons
freshly grated lemon zest
1/4 teaspoon
salt
10 cups
cubed white bread
1/4 cup
chopped hazelnuts
1/4 cup
granluated sugar
Instructions
- Slump together your total substances other than the bread, hazelnuts, and sugar. Add the bread and toss gently. Let sit for as a minimal half an hour.
- Preheat oven to 325 levels. Pour the aggregate real into a buttered 9-by-13 race casserole pan. Sprinkle the hazelnuts and sugar over the pan. Bake for forty five to 50 minutes, until the pudding is browned and starting up to puff, however tranquil moderately jiggly within the heart. Let it sit for a pair of minutes earlier than serving.
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Reduction with moderately of cream drizzled over the tip.