| Bread pudding is a minimalist sort of dish, no more than dry bread mixed together with milk and eggs and whatever flavor strikes the cook, and then baked until it is rich and custardy. You can add more spices, including a small grating of nutmeg, chopped crystallized ginger, raisins or prunes soaked in Armagnac. As for the bread, fluffy packaged white bread disappears; the crusts of crisp baguettes and peasant breads never become tender. Stale challah is best. * 4 tablespoons butter * 6 cups white bread, cut or torn into 1-inch chunks * 2 cups half-and-half * 4 eggs * 3/4 cup maple syrup or sugar * 1/2 teaspoon cinnamon * 1. Butter an 8-inch souffle or baking dish, and add bread. Cut remaining butter into bits, and combine with all other ingredients; pour over bread. Submerge bread with weighted plate, and turn oven to 350 degrees. * 2. When oven is hot, remove the plate and bake until pudding is just set, 35 to 45 minutes. Serve with or without whipped cream. Variations * To make chocolate bread pudding, melt 2 ounces chopped bittersweet chocolate in the half-and-half, cool slightly and add to mixture. |