Nonna’s Bread Pudding

Adapted from Given’s Modern Encyclopedia of Cooking

“We believe bread pudding baked the old fashioned way directly on oven rack (not in water bath) is the most attractive and tastiest kind”

what you need:

5 slices of white bread (ideally stale)

2 tbsp soft butter

3 cups of whole milk

3 eggs

pinch of salt

1/2 cup sugar

splash of vanilla

pinch of cinnamon

what you do:

Preheat oven to 350 degrees. Butter a square or round glass baking dish. Toast bread lightly and spread butter on each slice. Cut bread into quarters and layer in prepared baking dish. Scald milk by heating in a pot on the stove. Beat eggs in a large bowl then add in salt, all but 2 tbsp of sugar, hot milk, and vanilla. Pour over toast and let sit for 10 mins, making sure to press the toast down at first to soak up the milk mixture. Mix cinnamon with remaining sugar and sprinkle on top. Bake 25-30 mins until golden brown or when an inserted knife comes out clean. You can eat it warm, but I prefer the cold leftovers the next day.