Ingredients
1 loaf day old French bread, cut into small 1/2-inch cubes
4 eggs
8 oz heavy whipping cream
1 can condensed milk
1 can carnation milk
1 cup brown sugar
2 tsp vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
pinch salt
applesauce (I use my Super Quick Applesauce recipe)
Directions
Coat baking pan using the butter flavored cooking spray.
In a mixing bowl, lightly beat the eggs until just broken.
Mix together all of the custard ingredients through apple puree. The spices may lump in the custard. Don't waste too much time breaking the lumps here because you'll get another chance when you add the cubed bread to the mixture. Set aside the mixture.
Transfer the bread cubes to the custard. Make sure that every piece of bread is coated and submerged in the custard. Mix well. Crush and break down the bread as much as possible. Also use this opportunity to crush the lumps of spices that may have formed.
Pour the bread mixture into the greased pan, and cover with plastic wrap.
Place in the refrigerator for at least 8 and no more than 16 hours to allow the bread to fully absorb the custard.
Remove the bread pudding from the refrigerator, and remove the plastic wrap. Preheat oven to 350 degrees F.
Bake at 350 degrees for 45 to 60 minutes or until top is golden brown and edges pull away from the pan. Allow to cool about 10 minutes. Custard will completely set during cooling.
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