Classic Bread Pudding

Ingredients

• 1 lb top french firm ()
• 3 large eggs 
• 0.3 teaspoon ground nutmeg 
• 2 cups half-and-half 
• 0.5 cup sugar 
• 1.5 teaspoons vanilla 

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Trim crusts off bread.
2. Cut loaf crosswise into 3/4-inch-thick slices. Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan, overlapping to fit. If needed, lean the slices over so they don't extend above sides of pan. If bread is too wide, trim it.
3. In a bowl, whisk eggs, half-and-half, sugar, vanilla, and nutmeg until well blended. Slowly pour liquid over bread.
4. Let stand until bread feels soft all over and most of the liquid is absorbed, 30 to 40 minutes; occasionally tip pan and spoon liquid over the top.
5. Bake in a 350 oven until custard no longer flows in center when pan is gently tilted, about 30 minutes.
6. If pudding is pale, broil 3 to 4 inches from heat until golden and crusty, 3 to 4 minutes.
7. Serve warm or cool.