Bread Pudding

Ingredients

• 1 baguette (280 g) of dry bread
• 1 cup (180 g) sugar
• 1 tsp cinnamon
• 1 tsp cardamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 cup (115 g) softened butter
• 1 pinch of salt
• 2 cups (450 ml) milk
• 2 eggs

Instructions

Preheat the oven at 350°F (180°C). Line a 9-inch pie mold with parchment paper or grease generously.

Cut your dry bread in small chunks and pulverize them in a food processor until there are no crumbs bigger than a blueberry. Add the sugar and spices, pulse a couple of times, then incorporate the butter, milk, and eggs. Mix until the batter is homogeneous.

Pour the batter in the prepared mold and bake for 30 min.

Unmold soon after taking it out of the oven and eat lukewarm.

The bread pudding keeps very well wrapped in the fridge for up to two weeks. It will get more compact as it dries and easier to slice.

Extras

Play around with the spice mix, or prepare a plain version as a perfect receptacle for jams.