New
York Times Simple Bread Pudding
(Mark Bittman)
Adapted slightly by Patti
I'm just loving the brioche loaves from our grocery store... plain, chocolate, and cream cheese. The chocolate is especially good! Since I had a loaf of the chocolate brioche, I made a bread pudding based on this easy recipe from the New York Times. It turned out great! I'll have to post a photo of a serving topped with sauce so that you can see how divine this is. I got the tip of using melted ice cream as a sauce from Ina Garten, the Barefoot Contessa. Perfect!
I'm just loving the brioche loaves from our grocery store... plain, chocolate, and cream cheese. The chocolate is especially good! Since I had a loaf of the chocolate brioche, I made a bread pudding based on this easy recipe from the New York Times. It turned out great! I'll have to post a photo of a serving topped with sauce so that you can see how divine this is. I got the tip of using melted ice cream as a sauce from Ina Garten, the Barefoot Contessa. Perfect!
Servings:
6 to 8
INGREDIENTS
2 1/2 cups milk
2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
1 teaspoon vanilla extract
INGREDIENTS
2 1/2 cups milk
2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
1 teaspoon vanilla extract
1
teaspoon almond extract
1/3 cup sugar
1/4 teaspoon cinnamon
Pinch salt
1/2 to 1 loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
3 large eggs, beaten
DIRECTIONS
Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, almond extract, 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.
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.
Pinch salt
1/2 to 1 loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
3 large eggs, beaten
DIRECTIONS
Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, almond extract, 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.
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.
Tips: Let the pudding soak about 20 to 30 minutes
before baking. If necessary, add a
little more milk to cover the bread, and stir the mixture slightly to combine.
*I
used a chocolate brioche loaf and it was yummy!
*An
easy sauce for the pudding is melted vanilla ice cream (I used vanilla cinnamon
gelato).
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