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Week of October 3, 2016

Rob Salvino

This week we are sharing our basic bread pudding recipe because people have asked and because there’s few better ways to use up old bread. The keys to bring out the silky pudding-ness of it are to soak the bread for a bit beforehand and to cook it in a water bath. Modify this recipe as you wish. Add fruit. Change the spices. Splash brandy on it.

  • ½-3/4 pound of bread, cubed in ½” chunks
  • 2 eggs
  • 2 cups milk
  • 1/3 cup brown sugar
  • 1/2 teaspoon vanilla
  • ½ teaspoon cinnamon (or cardamom)
  • Pinch of nutmeg
  • Pinch of salt

Beat eggs. Combine eggs with milk, brown sugar, and spices. Put bread in a greased loaf pan (approx. 4.5 x 8.5) and pour egg mixture over it. Let sit for 30 minutes up to overnight (refrigerated). When ready to bake, bring a couple quarts of water to a boil. Place a pan that is big enough to hold your loaf pan with room to spare into the oven. Put the loaf pan into it and then carefully fill the larger pan with about 1 inch of the hot water so the loaf pan is sitting in a bath of hot water. Bake at 350. Bake until pudding is set—about 30-40 minutes.