In case you’re stuck in a food rut, here’s a fail-safe dessert recipe for Bread Pudding to add to your repertoire. Bon appétit!
“This is a great way to turn leftover bread into a tasty dessert.”
– Sasha Conlan
Serves six to eight
- 2 cups Hokkaido fresh milk
- 2 tablespoons (1/4 stick) Le Beurre Bordier Butter Semi Sel 2.8%, and more for greasing the pan
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- A pinch of salt
- 1/2 loaf brioche, cut into two-inch cubes (about five to six cups)
- 2 Nature’s Best cage-free, barn-laid New Zealand eggs, beaten
- Preheat the oven to 175°C.
- In a small saucepan over low heat, warm up the milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts, and then leave it to cool.
- Butter a four-to-six cup baking dish and fill it with the cubed bread.
- Add eggs to the cooled milk mixture and whisk, and then pour it over the bread.
- Bake for 30 to 45 minutes, or until the custard is set but still a little wobbly and the edges of the bread have browned. Serve warm with custard or vanilla ice cream.
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