This is one of my Dad’s favorite desserts and definitely his favorite Bread Pudding Recipe. I’m giving two recipes, the original (with updated instructions) and a lighter smaller batch version.
Enjoy!
Preheat oven to 350 degrees F.
Scald the milk on the stove using medium heat. While you are scalding the milk, you can be cutting up the bread.
Beat the eggs with a whisk until light and frothy. Add brandy and vanilla and mix well.
Slowly pour the hot milk in while whisking the eggs to keep from getting cooked scrambled eggs.
In a separate bowl, measure out the sugar and mix in the nutmeg with the sugar. Add the sugar mixture to the eggs and mix well.
Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently so that bread doesn't break up too much.
Bake until an inserted skewer or knife comes out clean, about 40 minutes.
Preheat oven to 350 degrees F.
Cut up bread while milk and butter are heating in a pot. Combine liquids, eggs, sugar, and spice. Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently so that bread doesn't break up too much. Bake until an inserted skewer or knife comes out clean, about 40 minutes.
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