Comfort Classic Does 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 [not thin 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, [optional, or cranberries]
- nutmeg – 1/4 tsp, freshly grated is best [or cardamom]
- whiskey – 1 TBS, [optional, or bourbon]
- Prepare a 5 x 9 loaf pan by greasing with butter, or spray with neutral oil
- In a pot add the milk, butter, sugar, and salt on low heat and cook just to dissolve the sugar
- 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]
- Add in the vanilla, then the nutmeg and whiskey [if using]
- 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
- Press down on the bread until it is moist
- Preheat oven to 350º and bake for 35-45 minutes; until browned on the edges and jiggly in the center
- Serve warm or at room temperature
Recipe adapted, original by Mark Bittman, New York Times
Raisins included by Mike Greenstein [my college roomie]
3 thoughts on “Bread Pudding”
Bread pudding not complete without raisins or cranberries!
In your humble opinion… I will add that to the recipe!