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Simple Bread Pudding

yield: 6-8 servings


Leftover bread can easily be converted to dessert without much work.

INGREDIENTS

  • 2 cups milk

  • 2 tablespoons butter + more for greasing panSimple Bread Pudding

  • 1 teaspoon vanilla extract

  • ⅓ cup sugar

  •  Pinch salt

  • ½  loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups) - any stale bread will also work

  • 2 eggs, beaten

 

 

PREPARATION

  1. Heat oven to 350 degrees F. 

  2. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. 

  3. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.

  4. Add eggs to cooled milk mixture and whisk; pour mixture over bread. 

  5. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. 

  6. Serve warm or at room temperature.  Yum!

Variations: 

  • add fresh or dried fruit 

  • add combination of spices like cinnamon, nutmeg, allspice and cardamom

  • can be served with fresh fruit compote

  • add a handful of chocolate chips before baking for a decidedly more decadent outcome

  • delicious with whipping cream or a scoop of ice cream

Adpated and borrowed from Mark Bittman, The New York Times BNH logo-Medium.tif
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