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As I mentioned in my last post, I pretty much fucked up my first attempt at making bread pudding- mostly due to my inability to follow directions. Surprise, surprise, I know.

This time around, I followed the recipe as closely as I possibly could, given my ADD rebelliousness in the kitchen. And what happens when you follow directions when baking? SUCCESS!!!

Again, here’s the recipe sent over to me by Michelle. It’s totally straightforward, using minimal ingredients, which I like.

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1 baguette
1/2 stick (1/4 cup) unsalted butter
1 cup whole milk
1 3/4 cups heavy cream
4 large eggs
3/4 cup sugar
1 teaspoon vanilla

Preheat oven to 350°F

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Cut enough baguette into 1-inch cubes to measure 4 cups. I used Japanese-style shokupan, not a baguette. It was fine.

In a shallow baking pan toast bread in middle of oven until crisp but not golden, about 5 minutes. Melt butter and in an 8-inch square baking pan toss with bread.

In a bowl whisk together milk, cream, eggs, sugar, vanilla, and a pinch salt and pour over bread, stirring to coat.

I soaked raisins in Amaretto and added to the pudding.

Before the milk is added.

After- milk is actually filled to the brim! The last time I made this, the batter barely coated the bread. Fail.

Chill pudding, covered, 1 hour. Oh shit, I didn’t cover it!!

Here it is an hour later. Still a lot of pudding left! This is KEY!

Bake pudding in middle of oven until just set but still trembles slightly, about 50 minutes. Serve pudding warm or at room temperature.

Success!!!

Let’s look at a before and after, compared to the last time I made this. Look at how much more FULL it looks in the pan.

Bread pudding porn.

Look at how much it rose! It was just much more fluffy and not dry at all. I think next time, I’ll use 1 less egg cause it was denser than I would have liked. That’s the egg’s fault, right?

I highly recommend this recipe- it’s buttery, fatty goodness, and very easy. IF you follow directions.