Basic Bread Pudding

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.

Ingredients

• 2 cups milk
• 2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
• 1 teaspoon vanilla extract
• ⅓ cup sugar
• Pinch salt
• ½ loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
• 2 eggs, beaten

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    310 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 9 grams protein; 108 milligrams cholesterol; 316 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. 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.
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.

45 minutes