Ruthie’s Bread Pudding

Ruthie was lovingly remembered by this amazing bread pudding she made every year.

She was a beloved friend of Nora’s and was the glue that made Nora and friends feel like a family. The group seemed to fall apart when Ruthie passed away.

INGREDIENTS:

  • 5 large eggs
  • 4 egg yolks
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 quart whole milk
  • 1 cup heavy cream, plus 1 cup for serving
  • 1 teaspoon vanilla extract
  • Twelve 1/2-inch-thick-slices brioche, crusts removed
  • 1/2 cup confectioner’s sugar

COOKING INSTRUCTIONS:

    • Preheat oven to 375 degrees.  Butter a shallow two-quart baking dish.
    • Gently beat the eggs, egg yolks, granulated sugar and salt until thoroughly blended.
    • Scald the milk and cream in a saucepan over high heat.  Don’t boil.  When you tip the pan and the mixture spits or makes a sizzling noise, remove from the heat and stir in the vanilla extract.  STIR GENTLY, don’t beat, into the egg mixture until blended.
    • Overlap the bread, butter side up, in the prepared baking dish and pour the egg mixture over the bread.  Set in a larger pan with enough hot water to come halfway up the side of the dish.  Bake for about 45 minutes or until the bread is golden-brown and a sharp knife inserted in the middle comes out clean.  The bread should be golden and the pudding puffed up.  This can be done early in the day.   Do not chill.
    • Before serving, sprinkle with confectioners’ sugar and place under the broiler.  Don’t walk away; this takes only a minute or so.   Or you can use one of those creme brulee gadgets to brown the sugar.
    • Serve with a pitcher of heavy cream.

Back to Nora Ephron Article