Bread pudding should be decadent and buttery, marbled with a tender and flavorful custard. Most recipes will advise you to cube the bread and lay them out in a large, wide baking dish.

Use 3 eggs and 2 pints of melted ice cream per pound of bread, which is approximately one loaf. You can add in sweetener if you like, but keep in mind that the ice cream is already adding sugar ...

Next, add the bread mixture to a lightly greased 8” x 10” loaf pan or 8 individual ramekins and then drizzle remaining custard on top of the bread. Preheat oven to 350 degrees Fahrenheit.

My English husband’s two favorite desserts are quintessentially British: apple crumble (with custard, if he can get it — that is, if I’m willing to make it) and bread pudding.

Preparation 1. Preheat the oven to 375 F and butter a 9-by-13-inch baking dish. 2. In a small saucepan set over low heat, warm the butter, milk, cream, sweetened condensed milk, and brown sugar ...

1 pound brioche, cut into 1-inch pieces (12 cups) 5 tablespoons unsalted butter. 2 large Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces ...