Bread Pudding

There are countless variations of bread pudding, but the version I make is quite simple.  To be honest, I don’t think I’ve ever planned bread pudding in advance…it’s usually the result of having leftover bread.  In fact, stale bread works best.  The breads I like best for bread pudding are the large rounds, like pain de champagne, or French bread loaves.  Most recipes call for removing the crusts, but I leave it – it adds to the crunchy/chewy texture.

 

4 cups bread, cut into ¾ inch cubes

1 cup sugar

4 eggs, beaten

1 teaspoon vanilla

1 ½ cups whole milk

2 tablespoons butter, diced into small cubes, plus 1 - 2 tablespoons to butter your baking dish or ramekins

 

1.     Preheat oven to 350F.

2.    Combine the sugar, eggs, vanilla and milk in a large bowl.

3.    Add bread cubes and diced butter and toss until the bread is saturated.

4.    Butter a 2 quart baking dish, or individual ramekins.

5.    Add the bread pudding mixture and bake in the oven for 30 – 40 minutes, or until the pudding has firmed up and the top has browned.

6.    Let cool slightly and serve.