Bread pudding is a recipe traditionally associated with the Amish, also known in the U.S. as the Pennsylvania Dutch. It’s a mixture of bread chunks in an egg custard combined with traditional baking spices like cinnamon, mace, cloves and sugar.
Add the ingredients to the bread pan in the order indicated and choose the basic bread or white bread setting; 1.5-pound loaf and medium crust.
In medium saucepan, over medium heat, heat milk and half & half just until a film forms over the top. Watch carefully and don’t burn the milk.
Combine the butter into the milk, stirring until butter is melted. Cool to lukewarm.
Combine the dark brown sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with a mixer at medium speed for 2 minutes and then slowly add the milk mixture.
Lightly grease a 9 x 12 baking dish with soft butter.
Put the bread into the pan and pour the milk mixture over the top.
Sprinkle the top with the 1/3 cup of light brown sugar.
Now comes the tricky part: This is best baked in a water bath. A water bath is a pan that is larger than your baking dish. The idea is to put some water into this pan and then place the baking dish into the water pan while baking. A large cookie sheet with high sides, or a larger baking dish should do the trick. Put the baking pan with the bread pudding mixture into the dry pan and slowly add hot water to the water pan. This way it won’t overflow when you put one dish into the other. The water surrounding the baking dish will cook the bread batter evenly.
Bake at 350 degrees for 45 to 50 minutes or until set. Stick a toothpick or knife into the center and if it comes out clean it’s done. Serve warm.
I like it with vanilla ice cream but it’s good plain and also good chilled as a leftover.