by Margy@hidethecheese
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Margy@hidethecheese's Notes:
Expand4 large eggs Ask a question about this ingredient
3/4 cups granulated sugar Ask a question about this ingredient
4 cups whole milk Ask a question about this ingredient
1 cup heavy cream, plus more for serving Ask a question about this ingredient
2 teaspoons vanilla Ask a question about this ingredient
1/4 teaspoon freshly grated nutmeg Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1 1/2 teaspoon freshly grated lemon zest Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
10 cups cubed white bread Ask a question about this ingredient
1/4 cup chopped hazelnuts Ask a question about this ingredient
1/4 cup granluated sugar Ask a question about this ingredient
Whisk together all the ingredients except the bread, hazelnuts, and sugar. Add the bread and toss gently. Let sit for at least half an hour.
Ask a question about this stepPreheat oven to 325 degrees. Pour the mixture into a buttered 9-by-13 inch casserole pan. Sprinkle the hazelnuts and sugar over the pan. Bake for 45 to 50 minutes, until the pudding is browned and beginning to puff, but still a bit jiggly in the middle. Let it sit for a couple of minutes before serving.
Ask a question about this stepServe with a bit of cream drizzled over the top.
Ask a question about this stepI love your nut topping-great idea!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Thank you! Sometimes you feel like a nut. . .