Bread Pudding

This recipe presents a versatile and delicious way to repurpose leftover bread into a comforting and flavorful dessert: Bread Pudding. With a few simple ingredients and some creativity, you can transform different types of bread or pastries into a delightful treat. This recipe allows for variations in bread choices, add-ins like chocolate chips, nuts, or dried fruit, and offers options for toppings such as Whipped Cream or Vanilla Custard Sauce. Whether you prefer a classic version or want to experiment with different flavors, this recipe provides a delightful solution for using leftover bread in a sweet and satisfying way.

MAKES: 6 servings

TIME: About 1 hour, largely unattended

INGREDIENTS:

• 3 cups milk
• 4 tablespoons (1/2 stick) unsalted butter, plus more for the pan
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup plus 1 tablespoon sugar
• Pinch of salt
• 8 slices white bread, preferably stale, crusts removed if they are very thick or dark
• 3 eggs

INSTRUCTIONS:

1. Heat the oven to 350°F. In a small saucepan over low heat, warm the milk, butter, 1 teaspoon of cinnamon, 1/2 cup of sugar, and the salt until the butter melts. Stir occasionally.
2. Butter a 6-cup or 8-inch square baking dish, preferably glass. Cut or tear the bread into bite-sized pieces and place them in the baking dish.
3. Pour the hot milk mixture over the bread, allowing it to sit for a few minutes. Occasionally press down any pieces of bread that rise to the top, ensuring they are submerged.
4. Briefly beat the eggs and then stir them into the bread mixture.
5. In a separate bowl, mix the remaining sugar and cinnamon together. Sprinkle this mixture over the top of the bread.
6. Place the baking dish in a larger pan and add hot water to the larger pan, filling it to within about an inch of the top of the dish.
7. Bake for 45 to 60 minutes, or until a thin-bladed knife inserted in the center comes out clean or nearly clean. The center should be slightly wobbly.
8. For a slightly browned top, run the bread pudding under the broiler for about 30 seconds, if desired.
9. Serve the bread pudding warm or cold. It can be stored covered in the refrigerator for up to 2 days or more.

VARIATIONS:

• Chocolate Bread Pudding: In Step 1, melt 2 ounces of chopped bittersweet chocolate with the butter and milk.

• Apple-Raisin Bread Pudding: In Step 2, add 1 cup of peeled, cored, grated, and drained apples, along with 1/4 cup or more of raisins, to the bread mixture along with the eggs.

• Rum-Raisin Bread Pudding: Add 1/4 cup of dark rum and 1/2 cup of raisins to the bread mixture along with the eggs.

Feel free to experiment with different bread types, add your favorite ingredients, and try various toppings to customize this bread pudding recipe according to your preferences. Enjoy this comforting dessert that turns leftover bread into a delightful treat.