Part 1/4:
Festive Bread Pudding with Nuts and Dried Fruits
Prepping the Bread
Start by cutting the edges off 4 slices of bread, keeping the bread as close to the edge as possible to minimize waste.
Optionally, you can toast the edges and grind them into homemade breadcrumbs.
Cut the trimmed bread into small cubes, weighing approximately 100g.
Making the Custard Base
In a heavy-bottomed pot, bring 2 cups (500ml) of full-fat milk and 1/4 cup (4 tbsp) of granulated white sugar to a boil, stirring occasionally to prevent the milk from sticking.
Once boiling, remove from heat and stir in 2 tsp of unsalted butter until melted.
Add the cubed bread to the hot milk mixture, pressing it down so the bread absorbs the liquid.