Bread Pudding by Mark Bittman


2 cups milk

2 tablespoons (1/4 stick) unsalted butter, more for greasing pan

1 teaspoon vanilla extract

cup sugar

Pinch salt

½ loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)

2 eggs, beaten


Heat oven to 350 degrees. 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.

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.


Calories: 310
Total Carbohydrates: 41 grams
Cholesterol: 108 milligrams
Total Fat: 11 grams
Dietary fiber: 1 gram
Protein: 9 grams
Saturated fat: 5 grams
Sodium: 316 milligrams
Trans Fat: 0 grams