NYT recipe by Mark Bittman

YIELD: 6 to 8 servings

This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. 

There’s room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. 

It makes a great brunch dish, served with fresh fruit compote.

 INGREDIENTS

• 2 cups milk (or oat milk)
• 2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
• 1 teaspoon vanilla extract
• ⅓ cup sugar
•  Pinch salt
• ½ loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
• 2 eggs, beaten 

PREPARATION

1. Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
2. Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

*Note: I made this with half a loaf of brioche but imagine challah would be just as wonderful. I added two apples, peeled and cubed, raisins and cinnamon, sprinkled sliced almonds on top (or chopped walnuts or pecans) and served it warm.