BREAD PUDDING MASTER RECIPE

This is a basic bread pudding that can use any kind of bread, but let it stale overnight for better results. (To stale, leave slices or cubes spread out on a baking pan in the oven overnight.) Keep in mind that the heavier the bread, the heavier the pudding. Add dried fruits, bourbon or whiskey, or toss in a handful of chocolate chips for variations.

½ loaf (about 5 to 6 cups) white bread, cut into 2-inch cubes 1½ cups milk

½ cup heavy cream 2 tablespoons (1/4 stick) unsalted butter, a little more for greasing the pan 1 teaspoon vanilla

extract

⅓ cup granulated sugar 3 eggs, beaten

1 egg yolk, beaten

Heat oven to 325 degrees. Butter a 4-to-6cup baking dish and fill it with cubed bread.

Heat milk, cream, butter, vanilla and sugar to a scald. Temper the eggs with hot milk mixture, adding all the hot milk slowly while whisking. Pour mixture over bread and let it sit for about 30 minutes. Add any variations. Scrape the mixture into the prepared pan, then place the pan into a larger, deeper pan. Create a water bath by pouring hot water into the outer pan until the water reaches at least half way up the sides of the inner pan.

Bake for 30 to 45 minutes, or until custard is set but still a little jiggly and the edges of the bread have browned. Serve warm with a dessert sauce or ice cream, or both. Serves 6to8.

Per serving, based on 6: 323 calories (percent of calories from fat, 47), 9 grams protein, 33 grams carbohydrates, 1 gram fiber, 17 grams fat (9 grams saturated), 184 milligrams cholesterol, 290 milligrams sodium.