Date Nut Bread Bread Pudding

Serves 6 · 20 min prep · 45 min cook

Ingredients

• 1 loaf (about 14-16 oz) date nut bread
• 4 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter
• 1 tbsp bourbon or rum optional
• for dusting powdered sugar

Instructions

1. 1Preheat the oven to 350°F and butter a 2-quart baking dish or 8-inch square pan.
2. 2Cut the date nut bread into roughly 1-inch cubes and place them in the prepared dish; the denser texture holds up beautifully.
3. 3In a mixing bowl, whisk the eggs thoroughly, then add the milk, cream, both sugars, vanilla, cinnamon, salt, and optional bourbon until smooth.
4. 4Pour the custard evenly over the bread cubes and press down gently with a spoon so the liquid soaks in.
5. 5Let the mixture stand 15 to 20 minutes at room temperature, occasionally pressing the top cubes so everything is moistened.
6. 6Dot the surface with small bits of butter.
7. 7Bake uncovered for 40 to 50 minutes, until the top is deep golden, the edges pull slightly from the pan, and a knife inserted near the center comes out mostly clean with moist crumbs.
8. 8The pudding should jiggle only slightly in the very center when the pan is gently shaken.
9. 9Cool on a wire rack for at least 15 minutes so the custard sets for scooping.
10. 10Dust with powdered sugar just before serving and portion into warm bowls; a drizzle of cream or caramel is optional but welcome.