butter
3 cups milk
6 eggs
3/4 cup granulated or brown sugar
1½ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
pinch ground nutmeg
pinch salt
12 cups cubed challah or brioche (or other egg-based bread), cut into 1-inch cubes (about 1-pound loaf)
1/2 cup any flavoring ingredient (chocolate, dried berries, apples, etc…)
Grease a 7-inch by 11-inch baking pan (ceramic or metal) with butter.
Combine the eggs, sugar, vanilla extract, cinnamon, nutmeg and salt in a bowl. Beat well. Add the milk and whisk.
Toss the bread cubes and flavoring ingredient together and place into the greased baking pan. Pour the egg custard over the top. Press down on the bread cubes to help the bread absorb the custard and let the pudding sit until most of the liquid has been absorbed. In the meantime, pre-heat the oven to 350 degrees F.
Transfer the bread pudding to the oven and bake in the 350 degree F oven for one hour, or until a skewer inserted in the center of the pudding comes out clean, the top is nicely browned and springs back when you touch it.
Let the pudding cool to an edible temperature. Then serve with some maple syrup, whipped cream or a sauce.