Tasty Dessert Recipe: Bread Pudding

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

Bread Pudding

Serves six to eight

Ingredients

• 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

Instructions

1. Preheat the oven to 175°C.
2. 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.
3. Butter a four-to-six cup baking dish and fill it with the cubed bread.
4. Add eggs to the cooled milk mixture and whisk, and then pour it over the bread.
5. 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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