Cube your loaf of bread into 1.5-inch cubes. Make sure your bread is dry, otherwise lightly toast your cubed bread in the oven or leave it out for a day or two.In a large bowl, combine all ingredients for the custard mixture. Using a whisk, be sure to mix this well until all the eggs are fully mixed in. You shouldn’t be able to see any separated egg whites.


Pour this mixture into a large baking dish and then add in the dried bread cubes. Gently toss until all the bread is coated. You will see a lot of extra egg mixture but this will be soaked up by the bread.Dot the top of the bread pudding with the butter

Cover the baking dish and leave it in the refrigerator overnight or at least 2 hours until all the custard mixture has been soaked up. If you’re lazy like me, you can cook the pudding right away.

Preheat your oven to 350 degrees FCover your baking dish tightly with foil and place it into a large roasting pan and set it in a water bath that comes up halfway up the baking dish.

Bake for 1.5 hours covered or until inserting a toothpick in the middle comes out clean.

Uncover the baking dish and continue to bake it in the roasting pan until the crust becomes browned and crispy.

Serve warm with vanilla ice cream or whipped cream.