Bread Pudding

Bread Pudding

A great way to turn left-over bread into a tasty dessert.

Serves 6 to 8 | Time Required: 45 Minutes


2 cups Hokkaido Fresh Milk
2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
1 teaspoon vanilla extract
⅓ cup sugar
Pinch of salt
½ loaf Brioche, cut into 2-inch cubes (about 5 to 6 cups)
2 Eggs, beaten

  1. Heat oven to 175 C. In a small saucepan over low heat, warm milk, butter, vanilla, 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.
  2. 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.
Image and Recipe Credit: New York Times Cooking

Previous Recipe Next Recipe