Basic Bread Pudding

Basic Bread Pudding
MAKES 6 TO 8 SERVINGS

There are many combinations that make an excellent bread pudding.
If you prefer a pudding that is sweeter, increase the sugar. You
may use different kinds of breads. Brioche, cardamom-flavored Christmas
bread, egg breads, rye or whole wheat bread, or plain white bread
all work. Increase the bread for a firmer pudding; add it diced or layer
it in slices for different effects. Orange peel, lemon peel, rum, flavored
liqueurs, raisins, figs, chopped apple, dates, walnuts or other nuts, as
well as many different spices and/or chocolate, all make delicious
variations to bread pudding. To make it fluffy, separate the eggs and
beat the whites, folding them in at the last minute before baking. Here
is the basic recipe.

2 cups dry bread cubes
4 tablespoons butter
4 cups milk, scalded
l/2 cup sugar
4 eggs, lightly beaten
l/2 teaspoon salt
1 teaspoon vanilla

Preheat oven to 325°F. Butter a 2l/2 -quart baking dish.
Add the bread and butter to the scalded milk. Cool. Add the
sugar, eggs, salt, and vanilla. Pour into the prepared baking dish. Bake
1 hour until set. Serve plain or with cream to pour over it, with
whipped cream, or with Lemon Sauce, Brandy Sauce, Rum Custard
Sauce, or Golden Brown Sugar Sauce .