Adapted from the recipe by Mark Bittman
Yield: 6 to 8 servings
Prep & cook time: 1hr 45 min
There aren’t often leftovers from a loaf of locally made bread. However, if you find that you have extra or part of a loaf has gotten stale, we highly recommend bread pudding as a delicious way to enjoy bread to its very end.
- 2 cups milk*
- 2 tablespoons unsalted butter, more for greasing pan
- 1 teaspoon vanilla extract
- ⅓ cup sugar
- Pinch salt
- ½ loaf sweet egg bread (like brioche-style bread*, cinnamon raisin bread*, challah, cinnamon rolls) cut into 2-inch cubes (about 5 to 6 cups)
- 4 eggs*, beaten
- Heat oven to 350 degrees. 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.
- Add eggs to cooled milk mixture and whisk; pour mixture over bread. Let sit for 1 hour.
- 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.
Notes: Try adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice, and cardamom.