This started out as a Bon Appetit recipe years ago, but we’ve tinkered with it over time to come up with this luscious, yet easy indulgence. I think the only thing we haven’t changed is the use of Challah, because it is absolutely perfect in this dish. My favorite thing about this treat is that it is made in its entirety the night before serving, so in the morning, you just have to pop it into the oven, and set your timer. It is so easy, that I can even manage it before my first cup of morning coffee, and THAT is saying something.
I recommend you keep a spatula handy while the pudding is baking in order to battle off the hordes that will inevitably descend on the kitchen at the first whiff of this lovely thing baking. We generally eat this at breakfast, but there’s no reason why you couldn’t serve it as an after dinner dessert as you would any other type of bread pudding.
- 18 ounces challah or other egg bread with crust, torn into bite-sized pieces
- 10 large eggs
- 3 cups whole milk
- 3/4 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon freshly grated whole nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- Pinch of kosher salt
- 1/2 cup golden raisins
- 1/2 cup dried cranberries or cherries
- 1 cup chopped toasted pecans
- Butter 10x13x2-inch baking dish. Tear up the bread and place it in dish. Whisk the eggs with the milk, cream, sugars, vanilla, and spices, in medium bowl to blend; pour over bread. Sprinkle the raisins and dried fruit over the mix, and working with your hands, fold them in to incorporate them evenly through the bread. Press down on bread to make sure it gets moistened completely. Cover with foil and chill overnight.
- Place foil-covered dish in cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden, about 35 minutes longer. Spoon pudding onto plates, sprinkle with chopped, toasted nuts, and serve with a slathering of butter and warm maple syrup.