This is a beautiful time of the year, made for celebrating and love and giving and desserts. I don’t normally like sweets, but I have a fondness for bread pudding. I have probably made fifty thousand industrial-sized pans of this treat over the years, in many variations. I still love it.
Some bread puddings are custardy, with chunks of bread that are distinct. Some are layered, with spices and fruit. Some are fluffy, some are crusty, and some have hidden treasures like chocolate chips or nuts. All are great.
I’m giving you my recipe, because you are cool to be supporting and listening to KMUW. Here goes.
Tear up 12 cups of good crusty bread. Put them in a 9x13 inch baking pan. Break nine eggs into the bread and add six cups of whole milk, one tablespoon of vanilla, and one and one-half cups of brown sugar. Sprinkle on a teaspoon of cinnamon and a pinch of salt. Squish and mix everything together until very consistently mushy. You may need a bit more milk, if things seem dry. Pat the whole thing down and bake at 350 for an hour or so, until the pudding is browned and puffed in the center. If it starts to brown too quickly, tent with foil. It will be a little jiggly, but a little jiggle never hurt anyone. Let it rest until it de-puffs. Cut and serve warm with caramel sauce and whipped cream. The caramel sauce is easy. Melt two sticks of salted butter in a saucepan. Add 2 cups of brown sugar and 2 cups of heavy cream. Simmer until the sugar dissolves. Serve hot on top of the bread pudding. I like to dollop with lightly whipped cream.
Happy sweet days ahead.