Magazine article Sunset

Bread Pudding: Bake a Great Classic, or Jazz It Up

Magazine article Sunset

Bread Pudding: Bake a Great Classic, or Jazz It Up

Article excerpt

Comfort food doesn't get much better than bread pudding. We put the basic ingredients through a battery of tests to develop a formula for perfection. Our findings: The proportion of eggs to liquid is critical; you need to soak the bread long enough to soften it; the pudding needs to bake just enough to set the custard; and a pass under the broiler gives it an extra-crusty top. Choose our classic version, or get decadent with chocolate and dried apricots.

Classic Bread Pudding

PREP AND COOK TIME: About 1 hour

MAKES: 6 to 8 servings

NOTES: If bread is too wide, trim it.

    1 loaf (1 lb.) firm, crusty French
      bread (4 to 4 1/2 in. wide)
    3 large eggs
    2 cups half-and-half
  1/2 cup sugar
1 1/2 teaspoons vanilla
  1/4 teaspoon ground nutmeg

1. Trim crusts off bread. Cut loaf crosswise into 3/4-inch-thick slices. Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan, overlapping to fit. If needed, lean the slices over so they don't extend above sides of pan.

2. In a bowl, whisk eggs, half-and-half, sugar, vanilla, and nutmeg until well blended. Slowly pour liquid over bread. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.