Bread pudding turns a humble ingredient of day-old bread into a decadent dessert.Learn how to make this versatile dish with this recipe from “Celebrating in Hawai‘i” by Muriel Miura.

OLD-FASHIONED BREAD PUDDING

From “Celebrating in Hawai‘i’ by Muriel Miura

• 6 eggs, slightly beaten
• 1 cup sugar
• 1/2 teaspoon salt
• 6 cups half-and-half or milk (or substitute half-and-half with evaporated milk diluted with water)
• 2 teaspoons vanilla
• 10 cups 1-inch cubes day-old bread
• Add-ins of your choice (such as dried fruit, cinnamon, toffee bits, coconut flakes, citrus zest or chocolate chips; optional)
• 1/2 cup butter or margarine

>> Make a custard: In large heatproof bowl, whisk eggs with sugar and salt until thoroughly combined; set aside.

In medium pot over medium, heat half-and-half or milk until steaming but not bubbling. Slowly whisk the half-and-half into the egg mixture until thoroughly combined. Strain mixture through sieve into large heatproof bowl. Add vanilla.

In 9-by-13-inch baking pan, place bread cubes and and pour custard on top. Make sure bread is submerged in custard. Let cool at room temperature, about 35 minutes.

Cover with plastic wrap and refrigerate 6 hours or overnight.

Heat oven to 325 degrees. If using add-ins, transfer bread mixture to large mixing bowl and gently fold in add-ins. Return mixture to baking dish. Dot top with butter. Cover loosely with foil.

Bake 70 minutes. Remove foil and continue to bake until no liquid custard is visible when pudding is poked in center with paring knife, 20 to 40 additional minutes, or until golden brown. Serves 12.

Nutritional information unavailable.