Simple Bread Pudding from NYT
A simple and easily adaptable custard base for bread pudding.
Rating: 5/5
Ingredients
- ½ loaf of sweet egg bread (challah or brioche), cut into 2-inch cubes (about 5 to 6 cups)
- 2 cups milk
- 2 eggs, beaten
- ⅓ cup granulated sugar
- 2 tablespoons unsalted butter (plus extra for greasing)
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Prep Oven and Dish: Heat your oven to 350°F. Butter a 4-to-6-cup baking dish and fill it with the cubed bread.
- Warm the Base: In a small saucepan over low heat, warm the milk, butter, vanilla, sugar, and salt just until the butter melts. Remove from heat and let it cool slightly.
- Combine: Whisk the beaten eggs into the cooled milk mixture. Pour this custard evenly over the bread cubes in the baking dish.
- Bake: Bake for 30 to 45 minutes. The pudding is ready when the custard is set but still slightly wobbly in the center, and the edges of the bread have turned golden brown.
- Serve: Enjoy warm or at room temperature.