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.