1 cup heavy whipping cream
Pour into an 8-inch square baking dish or 3 (4-ounce) ramekins. Set dish in a pan with about an inch of hot water. Bake at 350° for 40 minutes, or until firm.
In the meantime, prepare the whipped cream. In a medium-sized bowl, beat cream until it begins to thicken. Add powdered sugar and vanilla, and beat until soft peaks form. Store in the refrigerator.
Let bread pudding cool for about 30 minutes and then top with vanilla whipped cream. Serve.
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