A classic dessert transforming stale bread into a custard-soaked delight, often enriched with spices and raisins.
Ingredients
Scale:
6 cups day-old bread (white or challah), cubed
2 cups milk
1 cup heavy cream
3/4 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 cup raisins (optional)
Butter (for greasing), as needed
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
In a large bowl, combine the milk, heavy cream, granulated sugar, eggs, vanilla extract, and cinnamon. Whisk until well combined.
Place the cubed bread in the greased baking dish. If using, sprinkle the raisins evenly over the bread.
Pour the custard mixture over the bread cubes, making sure all pieces are soaked. Gently press down any bread that floats to ensure it absorbs the custard.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted in the center should come out clean.
Remove from the oven and allow to cool slightly before serving. Serve warm with a drizzle of sauce, if desired.
