Sweet Bread Pudding

• servings: 6 to 8

Ingredients

2 to 3 cups milk and/or cream

2 eggs

8 cups sweetened breads of choice, cut into chunks

Up to ½ cup brown or white sugar

1 to 2 cups dried or fresh fruit, cut into chunks

Whipped cream or ice cream, for serving (optional)

Directions

Heat the oven to 350 degrees. Grease a 9 x 13-inch baking dish.

Whisk 2 cups milk or cream with the eggs in a large bowl, then add the bread. Press the bread down to submerge it. If there isn't enough liquid to fully submerge the bread, add up to 1 cup more milk until all the bread is wet.

The next step requires a bit of judgment--how much sugar do you want to add? You make the call. depending on what your other ingredients are and how sugary you like your desserts. Unfortunately, you can't taste the dish before cooking thanks to the raw eggs, but we generally err on the side of less sugar. You can always sprinkle sugar on top or drizzle on a sweet sauce if you really undersweeten.

Once all the bread is well soaked, stir in your sugar, if using, and your fruit of choice. Transfer the bread mixture to the prepared baking dish and bake until the bread puff's up and the top is golden brown, about 45 minutes. Serve warm or at room temperature with all the sweet toppings your heart desires.

Notes

Source: Perfectly Good Food, by Margaret Li and Irene Li

NOTE: This recipe calls,for varying amounts of ingredients because bread products wnge oreatlv in density and sweetness. We've made this with glazed doughnuts and dvied fruit and added no sugar. We've made it with barely sweetened brioche and added 4 cup sugar. Use yourjudgment and your taste preferences, and remember you can always serve with a sugary sauce like chocolate syrup or ice cream, but you can't unsweeten once the sugar is mixed in.

Rifle through your spice drawer when you stir in the fruit and pop in a pinch of cinnamon or cloves, or maybe a teaspoon of vanilla or almond extract. Pantry items like sliced nuts or chocolate chips are also welcome additions.