If you’re thinking of throwing out stale bread…stop! It can be a lovely weekend breakfast. No, I’m not talking about French Toast. Sure, it’s wonderful, but there are days when I’d rather just let the oven do the work and skip the standing over the stove flipping toast bit. Bread pudding makes a perfect solution. The following is more a set of general guidelines; exact quantities of liquid will vary depending on the staleness of your bread. Following these general proportions, you should be able to multiply up several times if you would like to make a larger batch.
Basic Bread Pudding
3/4 cup milk
1/4 cup sugar
pinch cinnamon and nutmeg
1 cup cubed stale white bread
Beat all ingredients except the bread together. Place the bread in an oven-safe dish and pour the milk mixture over it. Gently press the bread down to submerge it all. Refrigerate for an hour, occasionally returning to push the top down.
Bake at 350 for 45 minutes or until slightly puffed and a toothpick inserted near the center comes out clean. Serve with a sauce of your choice.
1/4 cup butter
1/2 cup sugar
3 T Kirsch
1 T water
1 egg yolk
Melt the butter over low heat. Stir in the sugar, Kirsch, water, and salt until everything is dissolved. Whisk the egg yolk in a small bowl and carefully temper it with a little of the hot mixture. Add the tempered egg back into the sauce and stir steadily over medium heat until thickened (about a minute). Spoon over your hot bread pudding and enjoy.
Recipe notes: You may mix raisins or even nuts in with the bread cubes if you would like a contrasting texture. The more traditional version of the sauce uses whiskey. Feel free to substitute it for the Kirsch.