Bread Pudding

 Started with a very basic NY Times Cooking recipe, used the comments to make it superb!

Bread Pudding

enough for 9x9" baking dish

Ingredients

• 5-6 cups bread cubes (I used cinnamon swirl)
• 1-1/2 cups cream
• 5 eggs
• 1/2 cup sugar
• 1 tsp almond extract
• some ground spices (I used cinnamon, ginger, cloves)
• splash of bourbon or brandy or Amaretto!
• 1/4 cup raisins consider pre-soaking them in the booze
• 1/4 cup slivered almonds (or chopped other nut)

Method

1. Spray baking dish (preferably stoneware) with Pam
2. Place bread cubes in dish
3. In a bowl, beat eggs
4. Add cream, beat
5. Add rest of ingredients, stir
6. Pour over bread cubes
7. Let sit for at least 15 minutes, overnight in fridge even better
8. Preheat oven to 350º
9. Stir the mixture before placing in oven (extra: dot with butter)
10. Bake 45 minutes or so, until custard is firm and top is browned
11. Let rest 10 minutes after removing from oven

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