3 large eggs
1 1/4 cup of sugar
1 1/2 teaspoons of vanilla extract
1 1/4 teaspoons of ground nutmeg
1 1/4 teaspoons of ground cinnamon
4 tablespoons of unsalted butter, melted
2 cups of milk
1/2 cup chopped walnuts
1/2 cup of chocolate chips
5 cups of very stale and dry bread cut into 3/4" to 1" cubes

For the whipped cream:
1 teaspoon of vanilla extract
1 pint of heavy cream
Powdered sugar to taste

Be sure that the bread cubes are really dry so that they soak up the milk and egg mixture before
baking.
Beat the eggs on high speed in an electric mixer for about three minutes.
Add the sugar, 1 1/2 teaspoon of vanilla, nutmeg, cinnamon and butter.
Beat for about a minute until well blended.
Add the milk, walnuts and the chocolate chips.
Mix well.

Grease or butter a bread or lasagna pan that is just large enough to hold all the bread cubes.
Put the bread into the pan and pour the egg and milk mixture over it, stirring a couple of times.
Let the mixture sit in the pan for 45 minutes.

Preheat the oven to 350 degrees and stir the pudding once again.
When the oven is hot, stir the pudding one last time and put it in the oven.
Immediately lower the temperature to 300 degrees.
After baking for 40 minutes, turn the oven up to 425 degrees and let the pudding bake another 15 to 20 minutes.

While the pudding is baking, whip the cream with 1 teaspoon of vanilla and powdered sugar.
Serve the warm pudding topped with the whipped cream.


Did You Know?

If your tomatoes are too ripe, place them in cold salted water and leave overnight.
They will be fresh and firm to the touch the next morning.