Wednesday, February 2, 2011

Classic Bread Pudding

This recipe was torn out of a Martha Stewart magazine before I had children, but for some reason, I never made it before. It's delicious and made in individual ramekins, looks like a far fancier dessert than it is.

Classic Bread Pudding
Serves 8

2 T unsalted butter, softened for baking dish
12 ounces brioche or challah, cut into 1-inch cubes
2 cups milk trust me, whole milk
3 cups heavy cream
4 large eggs plus 1 large egg yolk
1 c sugar I think this dish could benefit from an additional flavor, so I'm thinking of trying maple syrup in place of the sugar next time--what say ye, natural sweet expert, Kendahl? Would that work?
1/2 t salt
1 T pure vanilla extract
1/2 t ground cinnamon
1/4 t ground nutmeg
1/2 c raisins um, I used chocolate chips because I don't like raisins, but I'm thinking maybe next time craisins with some orange zest
1 c boiling water

Butter a 9 by 12 inch baking dish or 8 individual ramekins and set asid. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over med-high heat until just about to simmer; remove from heat.

Whisk eggs, yok, sugar, salt, vanilla, cinnamon and nutmeg in a med bowl. Whisking constantly, pour cream mixture in a slow steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.

Meanwhile, soak raisins in 1 c boiling water for 30 minutes. I skipped this.

Drain; stire raisins into bread mixture. Preheat oven to 350. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.

Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.


k said...

I think maple syrup would work, but I also think the sucanat would be wonderful with this because it's got vanilla and cinnamon in it. Just sub one cup sucanat for one cup regular white sugar.

EmilyCC said...

Oh, excellent idea! I knew you'd have a good one :)