⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 50 minutes

Total Time: 65 minutes

🍽 Ingredients

• 1 cup Heavy cream
• 1 cup Milk
• 3 Large eggs
• 1/2 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt
• 4 cups, cubed Stale bread
• 1 tablespoon Lemon zest
• 1 tablespoon Poppy seeds

📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour your 9x13 inch baking dish. This prevents sticking and ensures even baking—trust me, I've learned this the hard way!
2. In a large mixing bowl, whisk together the heavy cream, milk, eggs, sugar, vanilla extract, and salt. Make sure everything is well combined—no one wants eggy bits in their bread pudding! Whisk vigorously until the mixture is pale and frothy. It's like a tiny arm workout!
3. In a separate bowl, gently tear the stale bread into bite-sized pieces. If your bread is particularly dry you can lightly mist it with a little milk or cream to help it soften a bit, but don't make it soggy. We want it to absorb the custard, not drown in it!
4. Add the lemon zest and poppy seeds to the bread and toss gently to coat. Mmm, that citrusy aroma is intoxicating!
5. Pour the custard mixture over the bread, ensuring all pieces are thoroughly soaked. Gently stir to make sure everything is evenly distributed. Don't be afraid to get your hands a little messy; it's part of the fun!
6. Let the bread pudding sit for at least 30 minutes, or even up to an hour, to allow the bread to fully absorb the custard. The longer it sits, the richer the flavor will be. You could even prepare it the night before and bake it in the morning—perfect for a lazy weekend brunch!
7. Once the soaking time is over, pour the mixture into the prepared baking dish. It should be evenly distributed. Sprinkle a little extra sugar over the top, if you like a touch of extra sweetness. There’s always room for sugar in my book ;)
8. Place the baking dish in a larger roasting pan. Carefully pour enough hot water into the roasting pan to come about halfway up the sides of the baking dish. This creates a bain-marie or water bath, which helps to ensure even cooking and prevents the pudding from drying out.
9. Bake in the preheated oven for 50-60 minutes or until the pudding is set, golden brown, and a knife inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with foil to prevent burning. Cooking is a little bit like art, you adapt as needed.
10. Remove from the oven and let the bread pudding cool completely on a wire rack before serving. This allows it to set and makes it easier to slice. Patience, young padawan!
11. Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream—pure heaven!

📝 Notes

• For a richer flavor, use whole milk instead of 2% milk.
• If you don't have poppy seeds, you can omit them, but it won't have that extra little *oomph* that they provide.
• Make sure your bread is completely stale for best results; otherwise it will get too soggy.
• You could add a pinch of cinnamon for extra warmth in the pudding