Bread pudding

Leigh Beisch Bread pudding
Bake a great classic, or jazz it up

 

Comfort food doesn't get much better than bread pudding. We put the basic ingredients through a battery of tests to develop a formula for perfection. Our findings: The proportion of eggs to liquid is critical; you need to soak the bread long enough to soften it; the pudding needs to bake just enough to set the custard; and a pass under the broiler gives it an extra-crusty top. Choose our classic version, or get decadent with chocolate and dried apricots.

 

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