Classic Milkmaid Bread Pudding with Vanilla Custard

1.Preheat your oven to 175°C (350°F). Lightly grease a 9x13 inch baking dish with melted butter.

2.Arrange the bread cubes evenly in the prepared baking dish. Ensure they are packed relatively tightly but not compressed.

3.In a large bowl, whisk together the eggs until lightly beaten. Add the sweetened condensed milk, whole milk, vanilla extract, cinnamon, nutmeg, and salt.

4.Whisk the custard mixture thoroughly until the condensed milk is fully incorporated and the mixture is smooth.

5.Slowly and evenly pour the custard mixture over the bread cubes, ensuring all the bread is saturated. Gently press down on the bread with a spatula to help it absorb the liquid.

6.Let the bread pudding soak for at least 20 minutes at room temperature to allow the bread to fully absorb the custard. This step is crucial for a creamy texture.

7.Place the baking dish into the preheated oven and bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean (a slight moistness is acceptable due to the richness).

8.Remove from the oven and let the bread pudding cool slightly for about 15 minutes before serving. It can be served warm or at room temperature.