Simple Bread Pudding

NY Times recipe by Mark Bittman who states, “This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There’s room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.”

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Simple Bread Pudding

  • Total time: 1 Hour
  • Servings: 6 Servings

Ingredients

  • 2 Cups Milk
  • 2 Tbsp (1/4 stick) Unsalted Butter, more for greasing pan
  • 1 tsp Vanilla Extract
  • 1/3 Cup Sugar
  • Pinch of Salt
  • 1/2 Loaf Sweet Egg Bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
  • 2 Eggs, beaten

Directions

  • 1)

    Heat oven to 350°F. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.

  • 2)

    Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

  • 3)

    Variations: This recipe can also be used for rice pudding and noodle pudding by simply replacing the bread with a similar quantity of rice or noodles.

Notes

Source: https://cooking.nytimes.com/recipes/1012636-simple-bread-pudding (also http://www.nytimes.com/2009/01/14/dining/14mini.html)