I Remember Nothing: And Other Reflections

by Nora Ephron

Ruthie’s Bread and Butter Pudding 5 large eggs 4 egg yolks 1 cup granulated sugar ¼ teaspoon salt 1 quart whole milk 1 cup heavy cream, plus 1 cup for serving 1 teaspoon vanilla extract Twelve ½-inch-thick slices brioche, crusts removed, buttered generously on one side ½ cup confectioners’ sugar Preheat the oven to 375 degrees. Butter a shallow two-quart baking dish. Gently beat the eggs, egg yolks, granulated sugar, and salt until thoroughly blended. Scald the milk and cream in a saucepan over high heat. Don’t boil. When you tip the pan and the mixture spits or makes a sizzling noise, remove from the heat and stir in the vanilla extract. STIR GENTLY, don’t beat, into the egg mixture until blended. Overlap the bread, butter side up, in the prepared baking dish and pour the egg mixture over the bread. Set in a larger pan with enough hot water to come halfway up the side of the dish. Bake for about 45 minutes, or until the bread is golden-brown and a sharp knife inserted in the middle comes out clean. The bread should be golden and the pudding puffed up. This can be done early in the day. Do not chill. Before serving, sprinkle with confectioners’ sugar and place under the broiler. Don’t walk away; this takes only a minute or so. Or you can use one of those crème brûlée gadgets to brown the sugar. Serve with a pitcher of heavy cream.