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brioche cubes eggs sugar cinnamon nutmeg vanilla scalded milk
Preheat the oven to 350-degrees. Prepare individual ramekins or four 10-ounce individual pie plates (or a 2-quart baking dish) with non-stick cooking spray or for extra flavor, butter each dish.
Cut brioche into 1/2-inch cubes and divide evenly into individual ramekins or pie plates.
In a saucepan over medium heat, scald the milk until just before the boiling point. Allow it to cool slightly.
In a separate bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla. Whisking constantly, slowly pour the warm milk into the egg mixture. Divide the mixture evenly between the individual ramekins or pie plates and place them on a baking sheet.
Baked until puffed and a toothpick inserted into the centers comes out clean. About 25 minutes. Allow the bread pudding to cool for 5 minutes before serving.
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