Bread pudding, a dessert that utilizes day (or several) old bread, it originated in Britain in the 11th century. The bread is soaked in a custard and baked. For me this is a nostalgic recipe, it was on regular rotation when I was a child. My Mom used mostly regular white bread but I recommend brioche or challah or even leftover croissant or as I used bombolini, I like to serve with a hard sauce, bourbon, brown sugar, butter and cream. It’s soft and fluffy and is a comforting dessert. NOTE: this dessert is not cloyingly sweet, the hard sauce makes it sweeter. Here’s how to make it:

Bread Pudding

4 cups bread torn into bite size pieces (stale is best)

4 large eggs

3 cups half and half or whole milk

1 cup heavy cream

1/2 cup sugar (if not making the sauce add 2-3 tbs more sugar)

1 1/2 tsp vanilla extract or 1/4 tsp vanilla powder

pinch of salt

butter (just enough to butter the casserole)

Generously butter a casserole/baking dish (approximately 9×13). Preheat oven to 350 degrees. Place torn bread in buttered casserole. Whisk eggs and sugar until it becomes light in color and creamy. Add the creams, vanilla, salt and whisk until combined. Pour over the bread and let sit for 15-30 minutes pressing down so bread is completely submerged. Place on cookie sheet and bake 40-45 minutes until set. Note: I did not use a water bath as is customary with a custard based dessert, if you choose to, place your casserole in a pan larger than the casserole and add enough water so that it comes almost halfway up the side of the baking dish.

Hard sauce

6 tbs butter

1/2 cup lightly packed brown sugar

3 tbs bourbon (if not using bourbon omit and add 3 more tbs heavy cream)

1/4 cup heavy cream.

pinch of sea salt

Melt butter in sauce pan, add the brown sugar and cook on medium heat until sugar is melted and smooth. Add the bourbon, heavy cream and cook on medium/low approximately 5 minutes stirring constantly, add a pinch of sea salt . The sauce will be smooth and silky.

Serve warm, don’t skimp on the sauce and add a scoop of ice cream if you like.

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