Makes about 6 servings
Ice cream makes the perfect base for bread pudding. The brown sugar combines here with butter pecan ice cream to make a richer, sweeter dessert, more like a sticky toffee pudding than a standard American bread pudding. It’s best warm, within an hour of coming out of the oven.
Unsalted butter for greasing the baking dish
1 pint butter pecan premium ice cream, melted
½ cup whole milk
½ cup packed light brown sugar
3 large eggs, at room temperature
12 ounces thinly sliced country-style white bread, cut into 1-inch squares (no need to remove the crusts)
1. Position the rack in the center of the oven and heat the oven to 350°F. Butter the inside of a round high-sided 2-quart baking dish, such as a soufflé dish.
2. Whisk the melted ice cream, milk, brown sugar, and eggs in a large bowl until smooth with no bits of egg white in the mix. Add the bread pieces and toss gently until almost all of the liquid has been absorbed. Pour this mixture into the prepared pan.
3. Bake until puffed and set, about 30 minutes. Cool in the pan on a wire rack for at least 15 minutes before serving.