I realize this confession threatens my credibility as a true food lover, and I can offer no defense except that I was born this way. Yet even I find it hard to pass up a good bread pudding. In its most basic form, bread pudding is an extremely practical dish, a humble vehicle for stale bread that you don't want to waste. To my palate, the best versions stick close to the tradition and add little, if anything, to the simple sweet custard that has been a mainstay of American home kitchens for decades. Some recipes call for the crusts to be removed from the bread, some include cinnamon, others nutmeg, a few use both.
Sauces range from freshly whipped cream to hard sauce.
Variations include adding fresh diced apples, dried fruits, a layer of jam or apple butter, or replacing some of the milk with apple cider. One of the more interesting versions I've come across, based on an old recipe from Mexico, includes brandy, orange juice, and cheddar cheese. And with so much good bread available in Sonoma County, it's virtually impossible to make a bad version. The main difference is that I use sourdough bread and a different sauce. Rub the inside of a square glass baking dish with the butter and set it aside.