Bread Pudding Recipe

Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven.  Lightly grease with butter, or spray with Pam, a 9 x 13 inch (33 x 23 x 5 cm) heatproof baking dish.  Place the 13 x 9 x 2 inch baking dish into a larger roasting pan that has enough room to fill with water.

Custard:  In an electric mixer (or with a hand mixer), beat the eggs and sugar on high speed until thick and lemon colored (about 4-5 minutes) (when beater is raised the batter will fall back into the bowl in a slow ribbon).  Beat in the vanilla and cinnamon.  Then beat in the melted and cooled butter and the half and half (light cream).  

Assemble:  Place the bread cubes and fruit (if using) in the prepared pan.   Carefully pour (or use a ladle) the custard over the bread cubes until completely covered.  Press down the bread cubes so they are covered with the custard.

Prepare a water bath.  (A water bath is used to provide temperature protection for the egg custard.)    Carefully pour in enough hot water so that the water is halfway up sides of the 9 x 13 inch baking pan. Bake about 1 hour or until toothpick inserted in the center comes out clean.  Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding.  If any custard comes up to the top, the pudding needs to be baked a little longer.  Remove the bread pudding from the water bath and cool slightly before serving.  

Can be served warm or cold with a dusting of confectioners' sugar and a dollop of softly whipped cream or vanilla ice cream.

Makes one 9 x 13 bread pudding (serves about 8 - 10 people)