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Pudding is set and will be ready to serve when slightly cooled

Pudding is set and will be ready to serve when slightly cooled

I spent all of last weekend baking bread and my household consists of only two, so I have had to employ creative ways of using day-old loaves. So far, I have made french toast, croutons and a few experimental dishes but this bread pudding has been the most well-received. The brioche called for approximately 10 eggs, so the crumb was remarkably airy, making for a light but smooth pudding.

1. On low heat in a heavy-bottomed pan, stir until combined (do not allow to boil)

1/4 cup butter (1/2 stick or 4 tablespoons)

1/2 cup Demerara brown sugar

2 tbsp molasses

2 tbsp red rum

3 cups whole milk

1 tsp ground cinnamon

1 tsp ground allspice (pimento)

2 tsp vanilla

3/4 cup raisins

2. Pour mixture over

8 cups brioche cut in 1/2 inch cubes (use less if you have a denser loaf)

3. Mix well and cover in a tightly sealed bowl. Refrigerate overnight or at least 6 hours.

4. When ready to bake, pre-heat oven to 375°F

5. Whisk together

4 medium eggs (or 3 large)

1/2 cup heavy cream (36% or above)

1 tbsp dark rum

6. Gently stir egg mixture into bread mixture and pour into a greased 9-inch square baking dish

7.  Bake for 5 minutes, then reduce heat to 350°F. Continue baking for another 40 minutes, until the pudding is set.

8. In a small saucepan, on medium heat combine

1/4 cup Demerara brown sugar

1/3 cup heavy cream (36% or above)

1/4 cup butter (1/2 stick or 4 tablespoons)

2 tbsp dark rum

1 tsp vanilla

9. Stir while boiling until the mixture has slightly thickened (about 2/3 original volume)

10. Pour over warm bread pudding and enjoy!

Serves 8-10

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The buttered rum reduction is delightful but you can live dangerously and have it a la mode by adding a scoop of vanilla ice cream before pouring on the sauce

 

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