8 extra large eggs
3 cups milk (Option: substitute 1/4 cup sweet sherry for 1/4 cup of the milk)
1 cup cream (or half & half)
2/3 cup sugar (or Splenda/sugar baking mix to cut calories, it works just fine)
2 tsp. pure vanilla extract
1/4 tsp. kosher salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup cream sherry (optional)
2 tbsp. melted butter for brushing the top after removing from oven (This keeps the top tender and easier to slice when cold)
4 to 5 cups rough bread cubes (I prefer a bread like Brioche or Challah but any will work)
(Tear or cut day old bread into pieces about 1 to 1 1/2 inch cubes)

Make this bread pudding up to two days in advance, chill at least overnight, then slice and cook on a griddle for French Toast, but without the mess. * See option below using top broiler in oven.

This is flavored with cinnamon, but one can vary the flavorings to suit your tastes. Dried fruits can be added to the mixture if desired, mixed in just before pouring into the loaf pan.

Spray an extra-large loaf pan with oil (or Pam) or use two regular loaf pans. You can also line the pans with parchment, which will make it ever easier to lift out.

Combine eggs, milk and cream, sugar, vanilla, salt and spices in a large bowl. Beat until eggs are completely blended.

Add the bread cubes and press down into the egg mixture with a spatula. Cover and set aside for about 20 to 30 minutes until the bread has soaked up most of the egg mixture.

Meanwhile, preheat oven to 350°F.

Pour the mixture into the loaf pan to within 1/2-inch of the top.

Set the loaf pan into a larger baking pan and place in the oven. Pour boiling water into the pan to about 1 to 1 1/2 inches deep.

Bake for one hour.

Test by inserting a thin knife blade into the pudding near the center. If it comes out wet continue baking for an additional 10 minutes. Test again until knife blade comes out clean. (It will take longer to bake in humid weather.)

Remove from oven and immediately brush top with melted butter.

This should be chilled overnight then sliced and the slices fried or grilled, using butter, and served with maple or other syrup, honey or jams and jellies.

*Or, you can place the slices on a sheet pan, sprinkle with granulated maple sugar or Demerara or Turbinado sugar and run under the broiler just long enough to caramelize the sugar.

If you don’t have a top broiler in your oven, after the slices are on the griddle or in the pan, sprinkle the uncooked top sides with granulated maple sugar, you can also use regular sugar. Turn the sugared side carefully onto the griddle. The sugar will caramelize, forming a sweet crust which, when turned again is the presentation side.

Submitted by: Andie Paysinger