Bread Pudding

📜 Collection: UK2 | ✍️ Attribution: Lois Shelton | 📂 Category: Desserts A traditional, large-batch bread pudding featuring a rich custard made from scalded milk and eggs, baked until golden brown and set. This classic recipe is perfect for serving a crowd with its simple, comforting flavors.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	1 hour	None	12–16 Servings

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🔪 Key Equipment

• Large baking pan
• Large mixing bowl
• Wire whisk
• Saucepan

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Ingredients

Measurements	Ingredients	Prep / Notes
2/3 loaf	Bread	crusts removed
8 to 10	Eggs	large
1/2 gallon + 1-2 cups	Milk	divided
2 Cups	Sugar	granulated
3 tsp	Vanilla	extract
1/4 tsp	Salt	fine
To taste	Butter	for dotting
To taste	Nutmeg	ground, for sprinkling

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Instructions

Step 1: Prepare the Base

1. Preheat oven to 350°F (175°C) and grease a large baking pan.
2. Remove crusts from the 2/3 loaf bread. Arrange slices to cover the bottom of the pan, then cut the remaining bread into small pieces and distribute over the base.

Step 2: Prepare the Custard

3. In a large bowl, beat the 8 to 10 eggs well, then whisk in the 2 cups sugar and 1/4 teaspoon salt.
4. In a saucepan, heat the 1/2 gallon milk until scalded (bubbles form around the edges), ensuring it does not boil.
5. Slowly pour the hot milk in a thin stream into the egg mixture, whisking constantly to temper the eggs, then stir in the 3 teaspoons vanilla.

Step 3: Assemble and Bake

6. Pour the custard mixture evenly over the bread. Let it sit for a few minutes to absorb; add the extra 1-2 cups milk if the bread is not fully saturated.
7. Dot the top with small pieces of butter and sprinkle generously with ground nutmeg.
8. Bake for 45 minutes to 1 hour, until the top is golden brown and a knife inserted into the center comes out clean.

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💡 Make-Ahead & Storage: The custard can be prepared and poured over the bread a few hours in advance to allow for better absorption before baking.

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Original Recipe Scan