After flan, bread pudding is perhaps the most popular dessert in Argentina, often enjoyed alongside a cup of coffee. This Italian-inspired version, which first appeared in the iPad edition of our October 2013 issue, is on the lighter side, with fresh hints of citrus.
- 6 tbsp. unsalted butter, melted, plus more for greasing
- 1 lb. white sandwich bread, crusts removed
- ¾ cups sugar
- ¼ tsp. salt
- 3 eggs
- 3 cups milk
- 1 tbsp. grated lemon zest
- 1 tbsp. grated orange zest
- 1 tsp. vanilla extract
- Heat oven to 350°. Grease a 9″ x 13″ baking dish with butter; set aside. Tear bread into large pieces and place in a food processor; pulse until coarse crumbs form. Whisk sugar, salt and eggs in a large bowl until thick and pale. Whisk in milk, butter, zests, and vanilla into a smooth batter; fold in bread crumbs. Transfer batter to greased dish, and smooth top. Bake pudding, rotating once halfway through, until puffed, slightly firm, and golden brown, about 2 hours. Let cool completely; pudding will deflate as it cools. Slice crosswise into 1″-wide strips.