Bread Pudding

Bread Pudding
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
A firm, white, American-style bakery loaf gives this pudding great texture, but a loaf of Jewish Challah is the BEST. Even better is to use a mixture of ⅔ Challah to ⅓ chocolaty and nuty banana bread. Just be sure to let the cubbed challah dry out a bit before soaking. ( just leave it out for a few hours before prepping the dish)
Ingredients
Cinnamon Sugar
  • 2 tablespoons sugar
  • ½ teaspoon ground cinnamon
Bread Pudding
  • 4 large eggs, plus 1 large egg yolk
  • ¾ cup (5¼ ounces) sugar
  • 2½ cups whole milk
  • 2½ cups heavy cream
  • ⅓ cup bourbon
  • ¾ cup raisins, dried cherries, or craisins
  • 1 tablespoon vanilla extract
  • ¾ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • 1 cup chopped walnuts or pecans
  • 12 ounces (about ½ loaf) good-quality white bread sliced ⅜ inch thick and cut into 1½ inch cubes (about 8 cups)
  • 1½ tablespoons unsalted butter, melted, plus more to grease the baking dish
Instructions
  1. For the topping: Mix the sugar and cinnamon together in a small bowl and set aside
  2. For the Pudding: Adjust an oven ract to the lower-middle position and heat the oven to 325 degrees. Butter a 13 by 9 inch baking dish.
  3. Soak ¾ cup of dried fruit in the bourbon until plumped (about 20-25 minutes)
  4. Whisk the eggs, yolk, and sugar in a large bowl to blend well. Whisk in the milk, cream, vanilla extract plumped fruit and any remaining bourbon, nutmeg, and salt. Stir in 6 cups of bread cubes and mix thoroughly to moisten. Let stand for 20 minutes.
  5. Pour the mixture into the prepared baking dish. Scatter the remaining 2 cups of bread cubes on top, pushing them down gently to partially submerge. Brush the exposed bread with the melted butter and sprinkle with the topping.
  6. Bake until the pudding turns deep golden brown, is beginning to rise up the sides of the baking dish, and jiggles very slightly at the center when shaken. (45-50 minutes).
  7. Remove from the oven and let cool until set but still warm, about 45 minutes. Serve as is or with whipped cream and port.
Notes
Seriously, USE Challah and a couple day old loaf of banana bread and it will rock your world!
 

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