Classic Bread Pudding

6 cups of day-old bread, cubed
2 cups milk
1 cup heavy cream
4 large eggs
1 cup granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup raisins (optional)
2 tbsp unsalted butter, melted

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Place the cubed bread in the prepared baking dish. If using raisins, sprinkle them evenly over the bread cubes.

3. In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well-combined.

4. Pour the milk mixture evenly over the bread cubes, ensuring all the bread is soaked. Gently press down on the bread with a spatula to help it absorb the liquid.

5. Drizzle the melted butter over the top of the pudding.

6. Let the mixture sit for about 10-15 minutes so the bread can fully absorb the custard.

7. Bake in the preheated oven for 45-50 minutes, or until the pudding is golden brown and a knife inserted in the center comes out clean.

8. Remove from the oven and let it cool slightly before serving.

Feel free to put your spin on this classic recipe! You can swap the raisins for chocolate chips, dried cranberries, or chopped nuts for a different flavor profile. For a boozy twist, soak the raisins in a bit of rum or bourbon before adding them to the bread. If you’re feeling extra decadent, try adding a swirl of your favorite jam or a handful of shredded coconut for added texture. Enjoy experimenting!