This pudding will be your bread and butter

HYDE PARK, N.Y.- This simply enriched version of bread pudding is a delicious alternative to the classic recipe.

Prepared with the addition of drizzled butter, bread-and-butter pudding is a comforting treat. Its light custard base makes it a perfect addition to a brunch or breakfast table, although it’s commonly served as dessert.

Vague historical records indicate that bread pudding evolved in the 13th century in Europe, most likely England.

The original intent of this recipe was to make use of stale bread. Saturating the bread in a sweet liquid and baking the concoction provided an inexpensive pudding that could be eaten warm or cold.

As the accessibility of foods increased, the liquid began to include more refined ingredients such as milk, cream, eggs, sugar, spices, dried fruit and nuts. It is likely that each region and family used their own method and variation of ingredients.

Today, bread pudding is considered a versatile comfort food. Whether the bread is fresh or stale, the texture is a matter of personal preference.

This recipe suggests using challah or brioche, and you can make other substitutions if desired. Croissants, panettone, Italian or French bread would each make their own delicious version.

The custard is a simple mixture of milk, sugar, eggs, vanilla and cinnamon. The addition of plump, rum-soaked raisins adds an unexpected kick to the subtle flavor of the pudding.

Baking the bread-and-butter pudding in a water bath prevents the delicate egg-based custard from curdling from the direct heat of the oven.

To prepare a water bath, choose a shallow pan large enough to hold the baking dish or ramekins, with at least 1 or 2 inches of space between the ramekins. Once the bread pudding has been prepared, place the shallow pan with the filled dish or ramekins inside the oven.

“To avoid spilling water, fill the pan with hot water while resting it directly on the oven rack,” suggests chef Mark Ainsworth, associate professor in culinary arts at The Culinary Institute of America. “The water should reach halfway up the sides of the ramekins.”

The following recipe is from “Cooking at Home with The Culinary Institute of America” ($40).

Bread-and-butter pudding

1/4cup raisins

1/3cup rum

8slices enriched bread, such as challah or brioche, cut into 1-inch cubes

3tablespoons unsalted butter, melted and kept warm, plus more as needed for greasing

2cups whole milk

3large eggs, lightly beaten

1large egg yolk, lightly beaten

1/3cup sugar

1/2teaspoon vanilla extract

1/4teaspoon ground cinnamon

Preheat the oven to 350 degrees. Combine the raisins with the rum and warm in a small saucepan over low heat. Remove from the heat and allow the raisins to plump for about 10 minutes. Drain and reserve.

Meanwhile, drizzle the bread cubes with the melted butter, spread on a baking sheet, and toast in the oven, stirring once or twice, until golden brown, 10 to 12 minutes.

Combine the milk, eggs, egg yolk, sugar, vanilla extract and cinnamon and stir until the sugar has fully dissolved.

Grease a 2-quart shallow casserole, 8-inch-square baking dish, or individual 3/4-cup ceramic ramekins with butter and place in a larger rectangular baking dish. Add the bread cubes and raisins to the ramekins or dish, and ladle the milk mixture over the bread, reserving about 3/4 cup. Refrigerate the bread pudding(s) and the reserved milk mixture for about 30 minutes while the bread absorbs the liquid.

Preheat the oven again to 350 degrees. Spoon the remaining custard mixture on top of the soaked bread. Place the baking pan containing the dish or ramekins in the oven, and pour hot water into the pan to create the water bath.

Bake until the custard is set but still jiggles in the middle when gently shaken, about 30 minutes for small ramekins and 50 minutes for a larger baking dish. Let stand for 15 minutes after removing it from the oven. The pudding may be served warm or chilled.

Makes six servings. Per 7-ounce serving: 390 cal., 12 g pro., 46 g carbo., 15 g fat, 340 mg sodium.