Bread Pudding

This is a lovely Irish breakfast. The bread is sweet and the curd is smooth. The flavor is exquisite, but the treat is cheap to make.

Makes: 1 cake pan

Takes about: 1 hour

Difficulty: 0.5 out of 5

Prep:

Butter a 6 cup dish and set aside until needed later. Preheat the oven to 350 degrees F while prepping the bread.

Ingredients:

5-6 cups sweet bread

2 cups milk

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1/3 cup sugar

2 eggs

pinch of salt

Instructions:

- Step 1 - Cub the Bread

Cube the bread into 2 inch pieces and fill the previously buttered dish.

- Step 2 - Simmer

In a medium saucepan, heat 2 cups of milk, 2 tablespoons of unsalted butter, 1 teaspoon of vanilla extract, 1/3 cup of sugar, and a pinch of salt until the butter has melted completely.

Make sure to stir constantly to keep the milk from burning.

- Step 3 - Cool Milk Mixture

Set the milk mixture aside until cooled.

- Step 4 - Add in Eggs

Whisk the 2 eggs in a medium bowl until fluffy.

Add a dash of the milk mixture to the egg mixture, stirring constantly, to temper the eggs.

Once tempered, add the rest of the milk to the eggs and whisk until well combined.

- Step 5 - Soak the Bread

Pour the egg and milk mixture of the bread and let rest for 15 minutes.

- Step 6 - Bake the Bread Pudding

Bake the bread for 30-45 minutes or until the tops of the bread has turned brown.

Once baked, eat warm or at room temperature.

Found this recipe on "New York Times Cooking" and really enjoyed it.

It was easy and a great dish to serve to my coworkers for breakfast.