Bread and Butter Pudding
A great way to use left-over crusty bread is to make a creamy and comforting bread pudding. While it’s baking, whisk up some whipped cream and slice fresh strawberries to serve with the warm pudding. Instead of individual ramekins, you can bake the ingredients in a large baking dish.
Serves: 12Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Easy
- 5 Tbsp. butter, divided
- 1 small loaf white artisanal bread, cut into 1-inch slices
- 2 1⁄4 cups whole milk
- 2 1⁄4 cups heavy cream, divided
- 1 vanilla pod, split
- 8 large eggs
- 1⁄2 cup sugar
- 2 cups sliced fresh strawberries
- 2 Tbsp. confectioners' sugar
- 1⁄2 tsp. vanilla extract
- Preheat oven to 300°F. Grease 6 individual ramekins with 1 tablespoon butter. Chill a large metal bowl and whisk in the refrigerator.
- Spread the remaining butter on the bread slices. Cut buttered bread into 1-inch chunks. You’ll need about 8 cups. Divide the bread chunks evenly into the prepared ramekins.
- In a medium saucepan over medium heat, combine the milk, 1 1⁄4 cups cream, and vanilla pod. In a large bowl, whisk together the eggs and sugar. When the milk mixture comes to a boil, gradually whisk it into the egg mixture to form a custard. Pour the custard over the bread in the ramekins and bake for 30 minutes, or until the custard feels firm.
- Meanwhile, pour remaining heavy cream, confectioners' sugar, and vanilla extract into the chilled metal bowl. Whisk until the cream makes stiff peaks, about 3 minutes.
- Remove the puddings from the ramekins and serve with a dollop of whipped cream and sliced strawberries.