Comfort Classic Will Not Disappoint

Growing up in the 1950’s we had a dessert after every dinner. The homey classics of rice, tapioca, and bread pudding were our pillars of delight. Not fancy, but it was all about texture and balance.

I tested this recipe from Mark Bittman in the New York Times and it’s perfection. Just enough balance and texture—a custard that melts into day-old bread.

It tastes better later in the week— warm or cold.

OVERVIEW: Use just about any bread you have; I would eliminate those multi-grain heavy sandwich breads; stick with sourdough, or country white, [I like to use markdown brioche or eggy breads, too.] I successfully use a rich, thick oat milk in place of milk.

INGREDIENTS: The nutmeg and whiskey are my take and they’re staying in my pudding!

• milk – 2 cups, or plant-milk [full fat milk]
• butter – 2 TBS
• sugar – 1/3 cup
• salt – 1/4 tsp
• eggs – 2
• vanilla – 1 tsp
• bread – 5-6 cups, 1 1/2 inch cubes or torn pieces

ADD INS: Tweak the classic as you like it!

• raisins – 1/2 cup, [or cranberries]
• nutmeg – 1/4 tsp, freshly grated is best [or cardamom]
• whiskey – 1 TBS, [or bourbon]

INSTRUCTIONS:

1. Prepare a 5 x 9 loaf pan by greasing with butter, or spray with neutral oil
2. In a pot add the milk, butter, sugar, and salt on low heat and cook just to dissolve the sugar
3. Beat the eggs and then temper them by spooning a tablespoon or so of milk mixture into eggs while lightly whisking; repeat about four times then add the eggs to the mixture [or you can let milk mixture become just warm and add the eggs directly]
4. Add in the vanilla, then the nutmeg and whiskey [if using]
5. Cut or tear the bread and place in the pan; pour the custard over the bread and let soak for an hour at room temperature
6. Don’t press down on the bread
7. Preheat oven to 350º and bake for 35-45 minutes; until browned on the edges and jiggly in the center
8. Serve warm or at room temperature

To reheat, pour a little milk in the bottom of the serving bowl and microwave for 30-45 seconds

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Recipe adapted, original by Mark Bittman, New York Times

Raisins a must by Mike Greenstein [my college roomie]

But wait! There’s one more:

ICE CREAM BREAD PUDDING

I caught an article about famed chef, Jacques Pepin using melted vanilla ice cream to make French toast. It works!

My next thought process was, what about bread pudding with an ice cream base. Yep, YEP!

Here’s how: skip the ingredients above to make the custard and whisk 2 cups of vanilla ice cream with 2 eggs. That’s it. Carry On! – Recipe by B. Hettig