By Barbara Beltrami
If ever there was a culinary invention that deserved the prize for simplicity, nutrition, versatility, economy and popularity, it’s got to be bread pudding. Take some leftover stale bread, throw in a couple of eggs, some milk, a little sugar and butter and vanilla and you basically have the foundation for not only a delicious dessert but a pretty wholesome breakfast! Dress it up by adding raisins, nuts, chocolate chips, chopped dried fruit, cinnamon or whatever your imagination dictates. For a quick and elegant dessert, top it with a stewed fruit compote, whipped cream, ice cream, vanilla, chocolate or whiskey sauce, liqueur or just about any combination. For breakfast, crank up the nutrition with that same stewed fruit compote, fresh fruit, yogurt, maple syrup, warm milk or a little dollop of jam. Again, the possibilities and combinations are practically endless, but my very favorites are the stewed fruit compote or just fresh fruit and whipped cream for dessert … or breakfast.
Basic Bread Pudding
YIELD: 4 to 6 servings
2 tablespoons butter, melted plus 1 tablespoon solid butter for greasing baking dish
2 cups milk
Dash of vanilla extract
½ cup sugar
Pinch of salt
5 to 6 cups day-old bread, cubed
DIRECTIONS: In a medium bowl, combine the melted butter, milk, vanilla, sugar, salt and eggs. Beat until well blended. Grease a 6- to 8-cup baking dish with the one tablespoon solid butter. Place the bread in the baking dish and pour liquid mixture over it. Cover, refrigerate and let sit until bread has soaked up all or most of the liquid. Preheat oven to 350 F. Uncover baking dish and bake 30 to 45 minutes until liquid is set and bread is golden. Serve warm or at room temperature. Refrigerate and reheat any unused portion.
Stewed Fruit Compote
4 cups fruit, pitted, pared, cored, as applicable
½ to 1 cup sugar, depending on sweetness of fruit
Dash of vanilla extract
One cinnamon stick
Peel of half an orange or lemon, pith removed
Red or white wine or apple juice to barely cover
DIRECTIONS: Combine all ingredients in non-reactive sauce pan. Cover and simmer over low heat until fruit is soft and liquid is somewhat reduced. Remove cinnamon stick and citrus peel. Let cool. Refrigerate, covered, until ready to use. Reheat and serve hot or warm over bread pudding. Top with whipped cream if desired.