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Categories:
eggs sugar milk heavy cream vanilla freshly grated nutmeg cinnamon freshly grated lemon zest salt white bread hazelnuts granluated sugar
Viewed: 31 - Published at: 8 years agoIngredients
- 4 large eggs
- 3/4 cup 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 teaspoons freshly grated lemon zest
- 1/4 teaspoon salt
- 10 cups cubed white bread
- 1/4 cup chopped hazelnuts
- 1/4 cup granluated sugar
Method
- 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.
