-
1
In a large mixing bowl, break bread into small pieces by hand.
-
2
In a separate mixing bowl, whisk eggs and pour over broken bread.
-
3
Add fruit cocktail to bread and mix by hand.
-
4
In a 6-quart saucepot on medium high heat, combine milk, cream, sugar, nutmeg, cinnamon, vanilla extract and butter and bring to a boil.
-
5
Remove from heat and pour over bread mixture a little at a time careful not to scramble the egg mixture.
-
6
Cover and let bread soak up the egg mixture thoroughly, approximately one hour.
-
7
Preheat oven to 350 degrees.
-
8
After an hour, check bread to make sure liquid is completely soaked into bread mixture.
-
9
Mix by hand and break up any remaining hard bread pieces.
-
10
Transfer bread pudding mixture into two 10 x 12 x 3 roasting pan 3/4 of the way to the top.
-
11
Place in a 350 degree oven and bake until top is brown and center is cooked approximately 60 to 90 minutes.
-
12
Be careful not to overcook.
-
13
Serve hot and spoon bread pudding sauce over top (see recipe below).
-
14
*SAUCE*In a 4-quart saucepot on medium heat, mix all ingredients together, bring to a boil and reduce to a simmer.
-
15
Simmer until butter clarifies and alcohol reduces, approximately 15 minutes.
-
16
Remove from heat and spoon over bread pudding.
-
17
Serve.
