Bread pudding

Bread pudding began as a thrifty way to use up stale bread, and slightly dry bread still works best because it soaks up custard without turning to mush. Enriched breads such as brioche and challah make an especially rich version. The bread usually soaks for 20 minutes or more before baking so the custard reaches the center.

It is baked at a moderate temperature until puffed and just set, with a crisp, golden top and a soft, custardy middle. Bread pudding is often served warm with caramel sauce, whiskey sauce, vanilla sauce or a scoop of ice cream.