Author Notes: This bread pudding has a pure clean taste with a hint of lemon as well as the traditional flavors of cinnamon and nutmeg. The sugar and hazelnuts sprinkled over the top add crunch as well as flavor. It is delicious served with cream spooned over the top as they do in England. I recommend a combination of a dense sandwich bread (Arnold's Brick Oven White) and lighter Italian bread. The result will be a soft texture with the bread well-integrated into the custard.
- 4 large eggs
- 3/4 cups granulated sugar
- 4 cups whole milk
- 1 cup heavy cream, plus more for serving
- 2 teaspoons vanilla
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon cinnamon
- 1 1/2 teaspoon freshly grated lemon zest
- 1/4 teaspoon salt
- 10 cups cubed white bread
- 1/4 cup chopped hazelnuts
- 1/4 cup granluated sugar
- Whisk together all the ingredients except the bread, hazelnuts, and sugar. Add the bread and toss gently. Let sit for at least half an hour.
- Preheat oven to 325 degrees. Pour the mixture into a buttered 9-by-13 inch casserole pan. Sprinkle the hazelnuts and sugar over the pan. Bake for 45 to 50 minutes, until the pudding is browned and beginning to puff, but still a bit jiggly in the middle. Let it sit for a couple of minutes before serving.
- Serve with a bit of cream drizzled over the top.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Bread Pudding (Sweet, not Savory)