Basic Bread Pudding

i had some leftover bread lying around and i decided to channel karen alroy.

however much stale bread you have sitting around. I used about 1/3 of a sourdough batard, 1/3 of a baguette, and 2 whole grain sprouted hamburger buns. Anything will do, really.

All measurements are approximate
Oven to 350

1c heavy cream
2-3 cups milk

• heat milk and cream on medium high until almost simmering, stirring frequently. remove from heat.

3 eggs plus 1 egg yolk
1tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
3/4c sugar

• whisk all together in a large bowl.

1/2c dried currants or raisins

• soak in hot water for 15-20 minutes or until plump.

• add cream mixture slowly and evenly to egg mixture, whisking constantly so that the egg does not cook. mix in raisins/currants. pour mixture over bread in a large bowl and let sit and soak for 20 minutes or so, poking at it occasionally to submerge all the bread.

• drain, put bread in a buttered casserole dish and pour extra liquid over top. IMPORTANT: put the casserole IN a roasting pan. Put into oven and fill OUTER roasting pan halfway with boiling water. This is called a bain marie, and it prevents the outside of the pudding from cooking too much before the inside.

• bake for 50 minutes or until set and golden brown